Strawberry Crunch Cookies
Delightful cookies combining fresh strawberries with a crunchy texture for a perfect balance of flavors and textures.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use fresh ingredients for best flavor.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the flavor
- 1 cup crushed strawberries (fresh or frozen) If using frozen, drain excess moisture.
- 1 cup crushed cookies (like vanilla wafers or graham crackers)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a spacious mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until smooth.
- Add the large egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
- Gently fold in crushed strawberries and crushed cookies until evenly distributed.
- Drop generous spoonfuls of dough onto ungreased baking sheets, spacing them a couple of inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on baking sheets for a few moments before transferring to wire racks to cool completely.
Notes
If cookies spread too much, chill the dough for 30 minutes before baking. Consider adding a splash of lemon juice for a tangy twist or mixing in dried berries for more flavor complexity.