Strawberry Crunch Cookies
Delightful strawberry-flavored cookies that are easy to make and perfect for family gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 1/2 cup granulated sugar Can substitute with a sugar substitute or honey for a low-sugar version.
- 1/2 cup brown sugar Packed for best results.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed freeze-dried strawberries Add an extra tablespoon for stronger flavor.
Wet Ingredients
- 1/2 cup softened butter Should be at room temperature.
- 1 large egg
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup white chocolate chips Can be substituted with dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Stir in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
- Use a cookie scoop or tablespoon to portion out the cookie dough onto the lined baking sheets, leaving space between each one.
Baking
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a softer cookie, underbake slightly. Additionally, you can add nuts for extra crunch or zest for a flavor twist.