Strawberry Crunch Cookies
Delightful cookies featuring the sweetness of strawberries and the crunch of graham crackers, perfect for summer afternoons.
Ingredients
For the cookies
- 1 cup butter, softened Use high-quality butter for the best flavor.
- 1 cup sugar Regular granulated sugar is perfect here.
- 1 large egg, lightly beaten Standard large egg.
- 1 teaspoon vanilla extract Pure vanilla extract adds depth.
- 2 cups all-purpose flour For a gluten-free option, substitute with a gluten-free blend.
- 1/2 teaspoon baking soda Ensures a bit of lift.
- 1/4 teaspoon salt Balances the sweetness.
- 1 cup dried strawberries, chopped Opt for unsweetened varieties.
- 1/2 cup crushed graham crackers Can be bought pre-crushed or crushed yourself.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter and sugar with an electric mixer until light and fluffy—about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Gently fold in the chopped dried strawberries and crushed graham crackers.
- Use a scoop to drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Notes
These cookies will stay fresh for about a week in an airtight container. For longer storage, freeze them, layered between parchment paper.