Strawberry Crunch Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package 3 oz strawberry gelatin mix
- 1 cup freeze-dried strawberries crushed
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and strawberry gelatin mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Use a cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Ensure that the butter is softened to room temperature for easy creaming with the sugars, which helps achieve the best cookie texture. For extra strawberry flavor, consider adding a few drops of strawberry extract to the dough. Be careful not to overbake the cookies; they should be soft in the center when removed from the oven, as they will continue to firm up while cooling on the baking sheet.
Tried this recipe?Let us know how it was!