Description
A delightful recipe for Strawberry Crunch Cookies that combines sweet and crunchy textures, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 package (3 oz) strawberry gelatin mix
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed freeze-dried strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the strawberry gelatin mix and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients.
- Fold in the crushed freeze-dried strawberries.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use vegan butter.
- Substitute granulated sugar with coconut sugar for a healthier option.
- For gluten-free cookies, use a gluten-free flour blend.
- Chill the dough for 30 minutes before baking for better shape retention.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Strawberry Crunch Cookies, cookies, dessert, baking, strawberry