Description

These Strawberry Crunch Cookies are soft, buttery treats with bursts of berry flavor, made with strawberry cake mix and freeze-dried strawberries, and topped with a crunchy graham cracker-strawberry topping reminiscent of classic strawberry ice cream bars.

Ingredients

1 cup (240 ml) unsalted butter, softened

1 cup (200 g) granulated sugar

1 cup (220 g) brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups (360 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (150 g) freeze-dried strawberries, crushed

1 cup (150 g) strawberry cake mix

Crunch Topping: 1 cup (150 g) crushed freeze-dried strawberries

1 cup (110 g) crushed graham crackers

½ cup (100 g) melted butter

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 3 to 5 minutes.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in crushed freeze-dried strawberries and strawberry cake mix until evenly incorporated.
Drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart. Optionally, add extra crushed strawberries on top before baking.
Bake for 10 to 12 minutes, or until edges are golden and centers are just set.
While cookies bake, prepare the crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the texture resembles wet sand.
Let cookies rest for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Once cooled, gently press the strawberry crunch topping onto each cookie.

Notes

Do not overbake; remove cookies when edges are golden and centers are set.

Store in an airtight container at room temperature for up to a week.

Freeze cookies without topping, then add topping after thawing for best texture.

For variation, use Golden Oreos or vanilla wafers instead of graham crackers in the topping.

Add white chocolate chips or lemon zest to enhance flavor.

Roll dough in pink sprinkles before baking for a festive touch.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 245
Sugar: 18g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg