Description

Delight in these Strawberry Crunch Cookies, a perfect blend of sweet and fruity flavors highlighted by freeze-dried strawberries and white chocolate chips. With an optional strawberry-flavored rice cereal addition, these cookies deliver a satisfying crunch and colorful appeal. Easy to make with basic ingredients, they bake up golden and soft with a pleasant crisp edge, making them a fantastic treat for any occasion.

Ingredients

Scale

Cookie Dough Ingredients

1 cup (200g) granulated sugar
3/4 cup (180g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix-ins

1 cup (150g) freeze-dried strawberries, crushed
1/2 cup (85g) white chocolate chips
1/2 cup (60g) strawberry-flavored rice cereal (optional for extra crunch)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, cream together the granulated sugar and softened butter using a hand mixer or stand mixer until the mixture becomes light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until fully combined, creating a smooth base for the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture in portions, stirring gently until a cohesive dough forms without overmixing.
Fold in Mix-ins: Gently fold the crushed freeze-dried strawberries and white chocolate chips into the dough. If you desire extra crunch and a pronounced strawberry flavor, carefully fold in the strawberry-flavored rice cereal.
Shape Cookies: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
Bake: Bake in the preheated oven for 10-12 minutes until the edges turn lightly golden but the centers remain soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.

Notes

For extra crunch, the strawberry-flavored rice cereal is optional but adds a wonderful texture contrast.
If freeze-dried strawberries are unavailable, you can roughly chop freeze-dried raspberries or cranberries as substitutes for a tart flavor.
Be careful not to overbake; the cookies firm up further as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For a dairy-free version, use a plant-based butter substitute.