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Strawberry Crunch Cookies

Delightful and vibrant strawberry-flavored cookies that add sweetness and crunch to any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Can be replaced with margarine or dairy-free alternative.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Adjust if using fresh strawberries.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed freeze-dried strawberries Can substitute with other freeze-dried fruits.
For Coating
  • 1/2 cup powdered sugar For rolling the cookies.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the crushed freeze-dried strawberries gently.
  6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool for a few minutes before rolling them in powdered sugar.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze in a single layer for up to three months. To reheat, thaw at room temperature or bake at 350°F (175°C) for about 5 minutes.