Strawberry Crunch Cookies
Delight in these Strawberry Crunch Cookies featuring a perfect balance of sweet strawberries and a crispy, buttery texture, ideal for a refreshing twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup crispy rice cereal
- ½ cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and crispy rice cereal, and white chocolate chips if using.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra burst of strawberry flavor, drizzle melted white chocolate over cooled cookies before serving.
Find it online: https://cubaqueen.com/strawberry-crunch-cookies/