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Strawberry Crunch Cookies

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Delightful cookies combining the essence of fresh strawberries with a fun crunch.

Ingredients

Scale
  • For the strawberry crunch topping:
  • 1 cup freeze-dried strawberries, crushed
  • 1 cup vanilla sandwich cookies, crushed
  • 4 tbsp unsalted butter, melted
  • For the cookies:
  • 2 ¼ cups all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ tsp pure vanilla extract
  • ½ tsp strawberry extract (optional)
  • ½ cup finely chopped fresh strawberries or strawberry baking chips
  • ¾ cup white chocolate chips (optional)
  • For optional drizzle:
  • ½ cup white chocolate chips
  • 1 tsp neutral oil

Instructions

  1. Prepare the strawberry crunch topping by combining crushed freeze-dried strawberries and crushed vanilla sandwich cookies in a bowl.
  2. Preheat your oven to 350°F (175°C) and line baking sheets.
  3. Whisk together the dry ingredients in a bowl and set aside.
  4. Cream the softened butter and sugars until light and fluffy.
  5. Add the egg, egg yolk, and extracts, and mix until smooth.
  6. Combine the dry ingredient mixture with the wet mixture until just incorporated.
  7. Fold in chopped strawberries and white chocolate chips.
  8. Chill the dough for 20-30 minutes for better texture.
  9. Shape the cookies and coat them with the strawberry crunch topping.
  10. Bake for 10-13 minutes until golden.
  11. Add more crunch on top while warm if desired.
  12. Prepare the optional white chocolate drizzle.
  13. Serve the cookies once cooled.

Notes

For best freshness, store cookies in an airtight container. You can also refrigerate or freeze for longer storage.

Nutrition

Find it online: https://sugarmary.shop/strawberry-crunch-cookies/

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