Description
These strawberry crunch cookies combine the bright, tangy pop of freeze-dried strawberries with a satisfying crunch, featuring crispy edges and tender centers. Perfect for a sweet treat that’s not overly sweet but packed with fresh, fruity flavor.
Ingredients
- 2 ½ cups all-purpose flour (315g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (225g)
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar, packed (100g)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup freeze-dried strawberries, crushed into small pieces (25g)
- 1 cup rolled oats (90g)
- ½ cup chopped white chocolate (90g) (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Crush freeze-dried strawberries into small pieces. Sift together flour, baking soda, and salt; set aside.
- In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture to wet ingredients, mixing on low speed or folding by hand. Stir in rolled oats until evenly distributed.
- Gently fold in crushed freeze-dried strawberries and white chocolate chunks if using. Avoid overmixing.
- Use a cookie scoop or tablespoon to drop dough balls onto prepared baking sheets, spacing about 2 inches apart. Bake for 12-15 minutes until edges are golden and centers look set but still soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely to develop crunch.
Notes
[‘Freeze-dried strawberries are key for crunch and intense flavor; fresh strawberries will make cookies soggy.’, ‘Do not overbake; remove cookies when edges are golden but centers still look slightly underdone.’, ‘Chilling dough for 30 minutes can reduce spreading.’, ‘Store cookies in an airtight container at room temperature for up to 5 days to maintain crunch.’, ‘Re-toast softened cookies in a 300°F oven for 5 minutes to revive crispness.’, ‘For gluten-free version, use 1:1 gluten-free baking flour blend and add xanthan gum if needed.’, ‘For vegan version, substitute butter with coconut oil or vegan butter and eggs with flax eggs.’]
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: strawberry cookies, crunchy cookies, freeze-dried strawberries, homemade cookies, easy cookie recipe, white chocolate cookies