Description
These Strawberry Crunch Cookies offer a sweet and light crunch with fresh strawberry flavor, featuring freeze-dried strawberries for a delightful texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated 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 this to the butter mixture until well combined.
- Fold in the crushed freeze-dried strawberries.
- Drop spoonfuls of the dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar.
Notes
Let cookies cool fully before storing them in an airtight container. They can last 3-4 days at room temperature or up to 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg