Description
Irresistible strawberry crunch cookies bring summer’s sweet essence into a delightful homemade treat. Crisp edges, tender center, and strawberry-packed goodness make these cookies a perfect companion for afternoon tea or spontaneous dessert cravings.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg
Flavor Enhancers:
- 2 tablespoons strawberry Jell-O powder
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
Garnish and Additional Ingredients:
- ½ cup (85 g) white chocolate chips
- ½ cup (60 g) Golden Oreos, crushed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted
Instructions
- Gather your mixing tools and set the oven temperature to 350°F (175°C), creating a perfectly heated baking environment.
- Arrange a parchment paper liner on your baking sheet to ensure effortless cookie removal and minimal cleanup.
- Combine the dry ingredients in a separate bowl, whisking flour, baking soda, and salt until they are uniformly integrated, creating a smooth foundational mixture.
- Cream together softened butter and sugars in a large mixing bowl, whipping until the mixture becomes light, fluffy, and develops a pale, creamy consistency.
- Incorporate eggs and vanilla extract into the butter-sugar blend, mixing thoroughly to create a smooth, well-emulsified base.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing and maintain the dough’s delicate texture.
- Gently fold freeze-dried strawberry pieces and white chocolate chips into the cookie dough, distributing them evenly throughout the mixture.
- Use a cookie scoop or spoon to portion uniform dough balls onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Sprinkle additional crushed freeze-dried strawberries on top of each cookie dough ball for an enhanced strawberry crunch profile.
- Bake in the preheated oven for 10-12 minutes, watching for golden edges and a slightly soft center, indicating perfect cookie doneness.
- Remove from the oven and let cookies rest on the baking sheet for 5 minutes to firm up before transferring to a wire cooling rack.
Notes
- Crush freeze-dried strawberries into fine powder for an intense, concentrated berry flavor that spreads evenly throughout the cookie dough.
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create a thicker, chewier texture.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft and tender crumb.
- Slightly underbake the cookies by removing them from the oven when edges are lightly golden but centers still look slightly soft, allowing them to set perfectly while cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg