These Strawberry Crunch Cookies are a delightful treat that’s perfect for any occasion. Each bite is a lovely mix of sweet, fruity flavor and satisfying crunch. They’re simple to make and perfect for kids or as a cozy snack at home. Whether it’s an afternoon treat or a special dessert, these cookies are sure to please everyone in the family.
Why You Will Love This Recipe
These cookies are not only delicious but also incredibly easy to whip up. With everyday ingredients and minimal prep time, they make for a perfect family-friendly dessert. They are soft and sweet with a fun crunch from the cornflakes—ideal for kids and adults alike. You can make a batch in no time and enjoy them fresh from the oven.
How to Make These Cookies
Making Strawberry Crunch Cookies is straightforward and fun. Start by creaming together the butter and sugars, then add the eggs and vanilla. Combine the dry ingredients and mix them in. Finally, fold in the dried strawberries and cornflakes for that extra chew and crunch. It’s a simple process that yields delightful results!
What You Need
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried strawberries, crushed
- 1 cup crushed cornflakes for crunch
Step-by-Step
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add it to the butter mixture, mixing until just combined.
- Fold in the crushed dried strawberries and cornflakes until evenly distributed in the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve These Cookies
These cookies are delicious on their own, but you can also serve them with a glass of milk or a scoop of vanilla ice cream. They make a great addition to birthday parties, playdates, or family gatherings. You might even consider turning them into ice cream sandwiches for a fun twist!
How to Store These Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place them in a freezer-safe bag, and they can last for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Recipe Tips
- Make sure your butter is softened, not melted, for the best texture.
- Don’t overmix the dough once you add the flour; it helps keep the cookies tender.
- Use fresh, high-quality dried strawberries for the best flavor.
- If you don’t have cornflakes, try crushed graham crackers for a similar crunch.
- Avoid overcrowding the baking sheet to ensure even baking.
Variations & Swaps
- For a chocolate twist, add chocolate chips to the dough alongside the strawberries.
- Substitute chopped nuts for the cornflakes for added protein and texture.
- For a tropical variation, use crushed pineapple and coconut in place of the strawberries.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping out onto the baking sheet.
Can I freeze the cookies?
Absolutely! Once the cookies are baked and cooled, store them in a freezer-safe container. They will last for up to three months. Thaw them at room temperature before enjoying.
How can I reheat these cookies?
To reheat, preheat your oven to 350°F (175°C) and place the cookies on a baking sheet for about 5 minutes. This will refresh them and bring back their lovely softness.
What can I use instead of dried strawberries?
Feel free to swap in any dried fruit you like! Dried cherries or blueberries work wonderfully and add a different flavor profile.
What common mistakes should I avoid?
One common mistake is overbaking. Keep an eye on the cookies; they should be lightly golden at the edges but still soft in the center as they’ll firm up as they cool.
Strawberry Crunch Cookies
Ingredients
For the cookie dough
- 1 cup butter, softened Make sure the butter is softened, not melted.
- 1 cup granulated sugar
- 1 cup brown sugar Use packed brown sugar for best results.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup dried strawberries, crushed Use fresh, high-quality dried strawberries for best flavor.
- 1 cup crushed cornflakes Consider using crushed graham crackers if cornflakes are unavailable.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add it to the butter mixture, mixing until just combined.
- Fold in the crushed dried strawberries and cornflakes until evenly distributed in the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
