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Strawberry Cookies with Freeze-Dried Strawberries and Crunch Topping Recipe

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★★★★★

4.5 from 92 reviews

These Strawberry Cookies combine the rich flavors of butter and sugar with the fruity punch of freeze-dried strawberries and strawberry cake mix. Soft, chewy, and bursting with strawberry goodness, they’re perfect for any occasion and topped with a delightful crunch created from crushed freeze-dried strawberries and graham crackers.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240 ml) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (150 g) strawberry cake mix

Fruit

  • 1 cup (150 g) freeze-dried strawberries, crushed

Topping

  • Additional crushed freeze-dried strawberries (optional)
  • Crushed graham crackers (quantity not specified, approximately 1/2 cup)
  • Melted butter (approximately 2 tablespoons)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream butter and sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy, which incorporates air for a tender crumb.
  3. Add eggs: Add eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
  4. Add vanilla extract: Stir in 2 teaspoons of vanilla extract to enhance the flavor of the cookie dough.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
  6. Mix dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough.
  7. Fold in strawberries and cake mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough to distribute the fruit flavor.
  8. Scoop dough: Using a cookie scoop or spoon, form rounded balls of dough and place them onto a lined baking sheet, spacing each about 2 inches apart for proper spreading.
  9. Optional topping: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for additional flavor and decorative touch.
  10. Bake cookies: Bake in the preheated oven for 10-12 minutes until the edges turn golden and the centers are set but still soft.
  11. Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  12. Prepare crunch topping: Mix additional crushed freeze-dried strawberries, crushed graham crackers, and melted butter until combined to form a crunchy topping.
  13. Apply topping: Press the crunch topping onto each cooled cookie, giving them an added texture and burst of flavor.
  14. Store cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Ensure the butter is softened before creaming to achieve the best texture.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Freeze-dried strawberries add concentrated flavor without adding moisture, so they won’t affect dough consistency much.
  • The strawberry cake mix enhances sweetness and strawberry flavor but can be substituted with additional strawberry powder if unavailable.
  • The optional topping adds a delightful crunch, but cookies are delicious even without it.
  • For a softer cookie, slightly reduce baking time; for crispier edges, bake an extra 1-2 minutes.
  • Cookies freeze well if stored in a freezer-safe bag for up to 3 months.

Keywords: Strawberry cookies, freeze-dried strawberries, strawberry cake mix, soft cookies, baked strawberry cookies, homemade cookies

Find it online: https://nayabaker.com/strawberry-cookies-with-freeze-dried-strawberries-and-crunch-topping-recipe/