Strawberry Crunch Cookies
Introduction
If you’re looking for a sweet treat that is easy to make and delicious, look no further than Strawberry Crunch Cookies! These cookies have a soft and chewy texture and are topped with a delightful crunchy strawberry-vanilla crumble. They are perfect for any occasion, whether it’s a family get-together, a weekend treat, or just to satisfy your sweet tooth.
Why Make This Recipe
Strawberry Crunch Cookies are not only tasty but also super simple to make! With just a handful of ingredients, you can whip these up in no time. Plus, they are a great way to get kids involved in baking. There’s something joyful about mixing, scooping, and decorating cookies together! Make them for an after-school snack or as a sweet surprise for your loved ones.
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup vanilla wafer crumbs
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, and salt together.
- In another bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed freeze-dried strawberries.
- Scoop dough onto a baking sheet lined with parchment paper.
- In a separate bowl, mix the vanilla wafer crumbs with additional crushed strawberries.
- Sprinkle the crumb mixture over the cookie dough.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Strawberry Crunch Cookies
These cookies are best served warm or at room temperature. Pair them with a glass of milk for a classic combination that everyone loves! They also make a fun dessert at gatherings or can be enjoyed as a sweet snack throughout the day.
How to Store Strawberry Crunch Cookies
To store your Strawberry Crunch Cookies, place them in an airtight container at room temperature. They should stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe bag for up to 3 months.
Tips to Make Strawberry Crunch Cookies
- Be sure to soften the butter before mixing; it helps create a fluffy texture.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies tender.
- Feel free to adjust the amount of freeze-dried strawberries based on your taste preference.
Variation
If you want to switch things up, try adding white chocolate chips or nuts for a different flavor. You could also substitute other freeze-dried fruits like raspberries or blueberries to create your own fruity twist!
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberries?
Yes, you can use fresh strawberries, but they will make the cookies more moist. Just chop them small and adjust the baking time slightly.
2. Why is my cookie dough too sticky?
If your dough is too sticky, you may need to add a little more flour. Start with a tablespoon at a time until it reaches the right consistency.
3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They may look soft in the center, but they’ll firm up as they cool.
