Ingredients
Cookie Dough
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (150 g) freeze-dried strawberries, crushed
- 1 cup (150 g) strawberry cake mix
Crunch Topping
- Crushed freeze-dried strawberries (quantity consistent with cookie dough, about 1/2 cup)
- Crushed graham crackers (about 1/2 cup)
- Melted butter (approximately 1/4 cup)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar for 3-5 minutes until the mixture is light and fluffy. This aerates the mixture to give your cookies a delicate texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Mix in Vanilla: Stir in 2 teaspoons of vanilla extract to enhance the flavor profile of your cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Strawberries and Cake Mix: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough, being careful not to make the mixture mushy.
- Form Cookie Dough Balls: Using a scoop or spoon, shape rounded balls of dough and place them onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading.
- Optional Topping: If desired, sprinkle extra crushed freeze-dried strawberries on top of each dough ball for added flavor and visual appeal.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Crunch Topping: Mix together crushed freeze-dried strawberries, crushed graham crackers, and melted butter to create a crunchy topping mixture.
- Apply Crunch Topping: Once the cookies have cooled, press the crunch topping firmly onto each cookie to add a delicious textured finish.
- Storage: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Beat the butter and sugars until light and fluffy, about 4-5 minutes, to achieve a delicate cookie texture.
- Incorporate the freeze-dried strawberries gently to prevent the dough from becoming mushy. Using freeze-dried rather than fresh berries maintains crunch and flavor intensity.
- Ensure the cookies cool completely before applying the crunch topping so it sticks properly.
- Using fresh, ripe strawberries if substituting for freeze-dried will change texture and moisture; adjustments to baking time might be necessary.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
