Description

These Strawberry Crunch Cookies bring irresistible flavor and a satisfying crunch. With a delightful mix of freeze-dried strawberries and a quick preparation, they are an ideal treat for any gathering or simply for yourself.

Ingredients

Unsalted Butter (1 cup)
Granulated Sugar (1 cup)
Brown Sugar (1 cup)
Large Eggs (2)
Vanilla Extract (2 teaspoons)
All-Purpose Flour (3 cups)
Baking Soda (1 teaspoon)
Salt (1 teaspoon)
Freeze-Dried Strawberries (1 cup)
Strawberry Cake Mix (1 cup)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt; combine with wet mixture until just mixed.
Fold in freeze-dried strawberries and strawberry cake mix gently.
Scoop rounded balls of dough onto prepared baking sheet; sprinkle crushed strawberries on top.
Bake for 10-12 minutes until edges are golden and centers are set.
Let cool briefly, then top with a mixture of crushed freeze-dried strawberries and graham crackers.

Notes

For a dairy-free option, substitute butter with plant-based butter.
Chill the dough for 30 minutes prior to baking to prevent excessive spreading.
Use room temperature eggs for a smoother batter.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg