Why Make This Recipe
Strawberry Crunch Cookies are a delightful treat that blend the sweet taste of fresh strawberries with a satisfying crunch. They are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet snack at home. The vibrant color and delicious flavor make them a favorite among kids and adults alike. Plus, these cookies are easy to make, making them a great choice for beginner bakers or busy cooks looking for something quick and delicious.
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1/2 cup crushed cereal (like cornflakes or graham crackers) for crunch
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped strawberries and crushed cereal until evenly distributed.
- Drop tablespoon-sized pieces of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Strawberry Crunch Cookies
Strawberry Crunch Cookies can be served warm or at room temperature. They pair wonderfully with a glass of milk or a cup of tea. You can also add a sprinkle of powdered sugar on top for a nice finishing touch. For a fun twist, consider making a cookie sandwich by adding a scoop of ice cream between two cookies.
How to Store Strawberry Crunch Cookies
To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze the cookies in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Strawberry Crunch Cookies
- Use fresh, ripe strawberries for the best flavor.
- If you want extra crunch, add more crushed cereal to the dough.
- Experiment with different types of cereal for varied textures and flavors.
- Make sure not to over-mix the dough once you add the flour to keep the cookies soft.
- Let the cookies cool completely before stacking them to avoid sticking.
Variation
You can customize Strawberry Crunch Cookies by adding chocolate chips for extra sweetness or using dried strawberries for a different texture. Another great variation is to include nuts like slivered almonds or walnuts for added crunch and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture.
What can I use instead of butter?
You can use margarine or a vegan butter substitute for a dairy-free version of these cookies.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to two days before baking. Just let it sit at room temperature for a few minutes to soften before scooping and baking.
Strawberry Crunch Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, finely chopped Use fresh, ripe strawberries for the best flavor.
- 1 teaspoon vanilla extract
- 1/2 cup crushed cereal (like cornflakes or graham crackers) For added crunch.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped strawberries and crushed cereal until evenly distributed.
- Drop tablespoon-sized pieces of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.