Name: Strawberry Crunch Cookies - Fruity Cookie Recipes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup (225 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; ½ cup (110 g) packed brown sugar; 2 large eggs, at room temperature; 2 tsp pure vanilla extract; 2½ cups (310 g) all-purpose flour; 1 tsp baking soda; ½ tsp fine salt; 1 cup freeze-dried strawberries, crushed into flakes; 1 cup white chocolate chips; 1 cup strawberry crunch coating (store-bought or homemade)

Description

These cookies marry a tender, buttery base with bursts of real strawberry flavor and a satisfyingly crisp exterior—thanks to a vibrant strawberry crunch coating.

Ingredients

Scale

1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (110 g) packed brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2½ cups (310 g) all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 cup freeze-dried strawberries, crushed into flakes
1 cup white chocolate chips
1 cup strawberry crunch coating (store-bought or homemade)

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Instructions

Prep & Heat: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Cream the Sugars & Butter: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture lightens in color and becomes fluffy—about 3–4 minutes on medium speed.
Incorporate Eggs & Vanilla: Add the eggs one by one, mixing well after each addition. Once smooth, stir in the vanilla extract.
Blend Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
Fold in Flavor Boosters: Gently stir in the crushed freeze-dried strawberries and the white chocolate chips, ensuring they’re evenly distributed throughout the dough.
Shape & Coat: Scoop rounded tablespoons (about 1½ inches in diameter) of dough. Roll each ball in the strawberry crunch topping, pressing lightly so the coating adheres.
Bake: Arrange the coated dough balls on your prepared sheet, leaving 2 inches between each. Bake 10–12 minutes, or until the edges develop a light golden hue.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully.

Notes

Storage Tip: Keep these cookies in an airtight container at room temperature for up to one week—if they last that long! Enjoy the perfect blend of soft, chewy centers and crunchy strawberry shells.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts