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Strawberry Crunch Cookies

Sweet and chewy cookies bursting with fresh strawberry flavor, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup butter, softened Use room temperature for better texture.
  • 1 cup granulated sugar
  • 1 cup brown sugar Can swap for white sugar for a different flavor.
  • 2 pieces eggs Can be replaced with flaxseed meal for a vegan option.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup crushed strawberries Fresh or thawed frozen strawberries.
  • ½ cup crushed cookies (like graham crackers or vanilla wafers)
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
  5. Fold in the crushed strawberries and crushed cookies until evenly distributed.
  6. Drop by rounded tablespoons onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
  8. Allow to cool on wire racks. Optionally, sprinkle with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for about 5 days, or freeze for up to 3 months. Let them thaw at room temperature or heat in the microwave for a few seconds before serving. Pro tip: Let cookies cool completely to avoid sogginess.