Strawberry Crunch Cookies
These delightful Strawberry Crunch Cookies are a perfect mix of sweet, fruity flavors and satisfying crunch, making them a great treat for any occasion.
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.
Notes
These cookies can be served with a glass of milk or a scoop of vanilla ice cream. Store them in an airtight container at room temperature for up to a week, or freeze for up to three months.