Strawberry Crunch Cookies
Delight in these soft, buttery cookies infused with fresh strawberries, offering a unique twist on a classic favorite.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup crushed freeze-dried strawberries
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional substitutes
- 1 cup coconut oil or dairy-free butter (for a vegan option)
- 1 cup coconut sugar or sugar substitute (for reduced sugar intake)
- 2 cups almond flour or gluten-free blend (for gluten-free options)
- 1 cup diced fresh strawberries (as an alternative to freeze-dried) May alter cookie texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until smooth and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until just combined.
- Gently fold in the crushed freeze-dried strawberries.
Baking
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto a lined baking sheet, leaving space between each scoop.
- Bake for 10-12 minutes, or until the edges are golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Serving
- Enjoy your cookies with a glass of milk, a cup of tea, or fresh whipped cream.
Notes
Store cookies at room temperature in an airtight container for up to 5 days, or refrigerate for a week. Freeze dough for up to 3 months.