Strawberry Crunch Cookies
Bright, sweet cookies with a crunchy bite from freeze-dried strawberries and graham crackers, perfect for lunchboxes or afternoon snacks.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Use fully cooled, room-temperature butter for even creaming.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup crushed freeze-dried strawberries Crush by hand or food processor for even crunch.
- 1 cup crushed graham crackers
- 1/2 cup white chocolate chips (optional) Add last to prevent melting into the dough.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and graham crackers. If using, also fold in the white chocolate chips.
Baking
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For storage, keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months and thaw at room temperature. Can swap white chocolate chips for dark chocolate or skip chocolate for a cleaner fruit taste. Option to add lemon zest for a brighter flavor.