Take a Bite of Bliss with Strawberry Crunch Cookies!
Imagine sinking your teeth into a cookie that perfectly marries a crispy exterior with a soft, chewy center, all while bursting with the sweet, tangy flavor of strawberries. That’s exactly what you get with these delightful Strawberry Crunch Cookies! Whether you’re in a baking mood or just need a sweet treat for the family, this quick and easy recipe has your back.
Why Make This Recipe
You’ll love these cookies for several reasons!
- Effortless Cleanup: Who likes doing a mountain of dishes? Not me, and you probably don’t either! This recipe keeps it simple.
- Family-Friendly: Kids and adults alike will devour these cookies! They’re perfect for baking on a rainy afternoon or bringing to a gathering.
- Healthier Twist: With the oats and freeze-dried strawberries, these treats feel just a bit virtuous—even if they’re cookies!
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 1/2 cup oats
Directions
Follow these simple steps to cookie paradise:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and oats.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
How to Make Strawberry Crunch Cookies (Overview)
Making these cookies is a breeze! First, you’ll cream the butters and sugars, bringing in that sweet aroma that fills your kitchen. Next, mix in your eggs and vanilla—trust me, you want that flavor packed in! Then it’s time to marry the dry ingredients with the wet, before gently folding in those freeze-dried strawberries and oats. Remember, less is more—over-mixing can ruin the texture! Just drop dollops onto a sheet, bake, and let that delicious smell work its magic.
How to Serve Strawberry Crunch Cookies
Serving these beauties is as easy as pie… or should I say, cookies! They shine on their own, but pair them with a scoop of vanilla ice cream for a delectable sundae. Picture those bright strawberry flecks against the creamy ice cream, with a satisfying crunch! For added flair, dust a little powdered sugar on top before serving. It’s a feast for the eyes and taste buds. 😉
How to Store Strawberry Crunch Cookies
These cookies store surprisingly well! Keep them in an airtight container at room temperature for up to a week. Want to keep them longer? Pop them in the freezer—they should last for about a month there. When you’re ready to enjoy, just let them thaw or microwave for a few seconds to restore that warm, chewy goodness.
Tips to Make Strawberry Crunch Cookies
Here are a few pro tips to nail these cookies every time:
- Chill Your Dough: If you prefer a thicker cookie, let the dough chill for about 30 minutes before baking.
- Use Fresh Ingredients: Ensure your baking soda isn’t expired for the best rise!
- Experiment with Mix-Ins: Swap out the oats for chopped nuts or chocolate chips for different textures.
Variation
Feeling adventurous? Try swapping the strawberries for blueberries or even chocolate chips for a different flavor explosion. Want a vegan version? Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of the eggs, and opt for coconut oil instead of butter. Get creative!
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture and can make the dough too wet, but if you dry them out first, you might just pull it off!
How long do these cookies last?
Store them in an airtight container at room temperature for up to a week, or freeze for up to a month.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure the baking soda is gluten-free too!
📌 Pin this recipe for your next cozy dinner night!
Strawberry Crunch Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Fold in the crushed freeze-dried strawberries and oats.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
