Description
Sweet, crisp-edged cookies loaded with strawberry flavor and a light, crunchy texture—Strawberry Crunch Cookies are the perfect cheerful treat for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dried or freeze-dried strawberry pieces
- Optional: ½ cup white chocolate chips
- Optional: coarse sugar or sanding sugar for topping
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Fold in strawberry pieces and white chocolate chips if using.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing 2 inches apart. Flatten gently and sprinkle coarse sugar on top if desired.
- Bake for 10–12 minutes or until edges are set and tops are lightly golden.
- Let cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
- Use freeze-dried strawberries for best texture and flavor intensity.
- To keep cookies from spreading too much, chill the dough for 10 minutes before baking.
- To freeze: scoop dough balls onto a tray, freeze, then store in a zip-top bag for up to 2 months.
- Swap white chocolate chips for dark or semi-sweet for a flavor variation.
- For a glaze, mix ½ cup powdered sugar with 1 tbsp milk and a drop of strawberry extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
