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Strawberry Crunch Cookies

Strawberry Crunch Cookies

Strawberry Crunch Cookies combine the vibrant fruity flavor of freeze-dried strawberries with a perfect crunchy texture created by crispy cereal bits and crunchy sugar. Easy to prepare using simple pantry staples, these cookies offer a delightful balance of sweetness and crispness that makes them ideal for snacks, parties, or gifting all year round.

  • Total Time: 25-27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Main Ingredients

  • 1 cup freeze-dried strawberry pieces
  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated or caster sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup crispy cereal or crushed cornflakes
  • 1/4 teaspoon salt (a pinch)

Instructions

  1. Prepare Ingredients: Gather all your ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugars until the mixture is light, fluffy, and well combined—this creates the perfect base for your dough.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, helping to bind everything together while adding flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and crushed cereal. This ensures even distribution before adding to the wet mixture.
  5. Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring gently until a sticky dough forms. Fold in freeze-dried strawberry pieces last to keep their texture intact.
  6. Shape and Bake: Use a tablespoon or cookie scoop to portion dough onto the baking sheet, spacing cookies at least 2 inches apart. Bake for 10-12 minutes until edges are golden and centers are just set.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this ensures they crisp up perfectly while staying chewy inside.

Notes

  • Use freeze-dried strawberries for intense flavor without added moisture.
  • Allow butter to reach room temperature for a creamy texture when creaming with sugars.
  • Do not overmix dough to keep cookies tender.
  • Measure flour accurately to avoid dry or dense cookies.
  • Watch baking time closely—slightly underbake for soft centers with crisp edges.
  • Cool cookies on baking sheet first to prevent breakage and promote even crisping.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 8g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 25mg

Keywords: strawberry cookies, crunchy cookies, freeze-dried strawberries, crispy cereal cookies, gluten-free cookies option, homemade cookies, easy cookie recipe