Strawberry Crunch Cookies
These easy Strawberry Crunch Cookies bring warmth and nostalgia to your kitchen with a delightful crunch and chewy texture, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Creates that wonderful richness.
- 1 cup granulated sugar For sweetness; caramelizes while baking.
- 1 cup brown sugar, packed Adds molasses flavor and moisture.
- 2 large eggs Binder for the cookies.
- 2 teaspoons vanilla extract Adds warmth and aroma.
- 3 cups all-purpose flour The framework of the cookies.
- 1 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon salt Balances flavors.
- 1 cup crushed freeze-dried strawberries Star ingredient for flavor.
- 1 cup toffee bits (optional) Adds a rich, buttery crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together softened butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to your wet mixture until just combined.
- Gently fold in the crushed freeze-dried strawberries and toffee bits if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
Baking
- Bake in the preheated oven for 10-12 minutes, until edges are golden and centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
For best results, ensure ingredients are at room temperature. Sift dry ingredients and use a cookie scoop for uniform cookies.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgSugar: 10g
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