Strawberry Crunch Cookies

Why You’ll Love This Recipe

There’s so much to love about these Strawberry Crunch Cookies! First off, they’re incredibly easy to make, with most of the ingredients coming straight from your pantry or a simple box of strawberry cake mix. The soft, chewy texture of the cookies paired with the crunchy, buttery topping gives them the perfect balance of flavor and texture. Add in the sweet vanilla glaze, and you have a cookie that’s both visually stunning and irresistibly delicious. Whether you’re looking to brighten up your day or impress guests with a fun dessert, these cookies are the perfect choice!

Ingredients

For the Cookies:

• 1 box (15.25 oz) strawberry cake mix
• ½ cup (115g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the Crunch Topping:

• ½ cup (65g) freeze-dried strawberries, crushed
• ¼ cup (30g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ¼ cup (57g) unsalted butter, melted

For the Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoon milk (or more for consistency)
• ½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.

2. Prepare the Cookie Dough:
   In a mixing bowl, combine the strawberry cake mix, softened butter, egg, and vanilla extract. Mix until a soft dough forms.

3. Scoop and Shape:
   Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, about 2 inches apart.

4. Prepare the Crunch Topping:
   In a small bowl, mix the crushed freeze-dried strawberries, flour, sugar, and melted butter until crumbly.

5. Add Topping:
   Gently press the topping onto the cookie dough balls before baking.

6. Bake:
   Bake for 10-12 minutes, or until the edges are set and slightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

7. Make the Glaze:
   In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

8. Drizzle and Serve:
   Drizzle the glaze over the cooled cookies. Let the glaze set before serving.

Servings and Timing

• Servings: This recipe makes about 20 cookies, depending on the size of the dough balls you scoop.
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Cooling Time: 10 minutes

Variations

• Add chocolate chips: For a chocolate-strawberry combo, you can add ½ cup of mini chocolate chips to the cookie dough.
• Use different freeze-dried fruit: Try substituting freeze-dried strawberries with other fruits like raspberries or blueberries for a different flavor.
• Lemon glaze: For a citrusy twist, swap the vanilla extract in the glaze for lemon extract or add a few drops of lemon juice to the glaze mixture.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They will remain soft and fresh if stored properly.
• Reheating: To reheat, simply warm the cookies in the microwave for about 10-15 seconds, or in a preheated oven at 300°F (150°C) for a few minutes to restore their softness.

FAQs

1. Can I use regular strawberries instead of freeze-dried strawberries for the topping?

Using fresh strawberries might make the topping too wet and not as crunchy. Freeze-dried strawberries are recommended for their crunch and concentrated strawberry flavor.

2. Can I make these cookies without the glaze?

Yes! The glaze is optional, and the cookies will still be delicious without it. You could also dust them with powdered sugar for a simple finish.

3. Can I freeze the cookie dough?

Yes, you can freeze the unbaked cookie dough for up to 3 months. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the dough balls to a zip-top bag and store them in the freezer. Bake from frozen, adding an extra minute or two to the baking time.

4. How can I make the cookies more chewy?

For chewier cookies, try slightly underbaking them by 1-2 minutes. This will leave them softer in the center while they firm up as they cool.

5. Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter, but it may slightly affect the texture and flavor of the cookies.

6. Can I add nuts to the cookie dough?

Certainly! Chopped walnuts or pistachios can add a delightful crunch to the cookies. Add about ½ cup of chopped nuts to the dough.

7. What can I substitute for the egg in this recipe?

To make this recipe egg-free, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water), or use a store-bought egg replacer.

8. How do I get the perfect cookie shape?

Make sure to roll the dough into uniform balls and slightly flatten them before adding the topping. This will ensure the cookies bake evenly.

9. Can I double the recipe?

Yes, you can double the ingredients if you'd like to make a larger batch. Just be sure to keep an eye on the baking time, as larger batches may require a few extra minutes.

10. Can I use a different type of cake mix for this recipe?

Yes, feel free to experiment with different cake mixes! Vanilla or lemon cake mixes would work well for a different flavor profile.

Conclusion

These Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with a crunchy topping and smooth glaze. Easy to make and perfect for any occasion, they’re sure to become a family favorite. With endless variations to try, you can make them your own, whether you enjoy them as-is or with a fun twist. Try them today and enjoy the sweet crunch in every bite!