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–+ servings
Plate of homemade strawberry crunch cookies with fresh strawberries

Strawberry Crunch Cookies

Delicious cookies featuring crushed freeze-dried strawberries and crispy rice cereal for a delightful crunch and sweet flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookies Base
  • 1 cup unsalted butter, softened Use room temperature for easy creaming.
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
Mix-ins
  • 3/4 cup crushed freeze-dried strawberries Provides concentrated flavor.
  • 1 cup crispy rice cereal Can substitute with cornflakes.
  • 1 cup white or semi-sweet chocolate chips Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, beat the softened butter with both sugars until smooth and light.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms.
  6. Gently fold in the crushed freeze-dried strawberries, crispy rice cereal, and chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until the edges are set and the centers remain slightly soft.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 8g

Notes

Store cookies in an airtight container for up to a week. For longer storage, freeze them in a single layer for up to three months.

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