Description
Strawberry Crunch Cookies are a sweet, crispy, and delicious treat bursting with fresh strawberry bits and a perfect crunch texture. These easy-to-make cookies offer a delightful combination of fruity freshness and satisfying chewiness, ideal for festive occasions or cozy snacks. With simple ingredients and customizable variations, they promise a flavorful and textured bite every time.
Ingredients
Scale
Main Ingredients
- 1 cup fresh strawberries, washed, finely chopped, and patted dry
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup oats or crushed cereal (for extra texture and crunch)
- Chopped almonds or pecans (for nutty twist)
- Melted dark or white chocolate (for drizzling after baking)
- Freeze-dried strawberries (as substitute for fresh strawberries)
Instructions
- Prepare the strawberries: Wash and finely chop fresh strawberries. Pat them dry gently to remove excess moisture so the dough does not become too wet.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Cream butter and sugars: Using a mixer or wooden spoon, cream the unsalted butter with granulated sugar and brown sugar until light and fluffy to help the cookies rise and brown beautifully.
- Add eggs and vanilla: Beat the egg and vanilla extract into the butter-sugar mixture until fully incorporated, creating a smooth, creamy base.
- Combine dry and wet ingredients: Gradually mix the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep cookies tender.
- Fold in strawberries and optional crunch: Gently fold chopped strawberries and any optional oats or crushed cereals evenly into the dough without making it soggy.
- Portion and bake: Scoop cookie dough onto a lined baking sheet, spacing cookies apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until edges turn golden and centers are set.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to firm up and maintain their crunch.
Notes
- Use room temperature butter for easier creaming and lighter cookies.
- Don’t overmix the dough to avoid tough cookies.
- Pat strawberries dry to prevent soggy cookies.
- Bake on parchment paper to prevent sticking and promote even baking.
- Remove cookies as soon as edges turn golden to avoid overbaking.
- Chill dough before baking to help control spreading.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and crunch.
- Freeze baked cookies wrapped tightly for up to 3 months, or freeze portioned dough on a baking sheet then transfer to freezer bag.
- Reheat frozen or stored cookies in a preheated 300°F (150°C) oven for 5-7 minutes to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: strawberry cookies, crunchy cookies, fruit cookies, easy baking, gluten-free cookies, vegan option, dessert snacks
