Strawberry Crunch Cookies

Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with a crunchy topping. These cookies are perfect for any occasion, whether you’re celebrating a birthday, enjoying a family gathering, or simply craving a sweet snack. Easy to make and full of flavor, Strawberry Crunch Cookies will quickly become a favorite in your household.

Why Make This Recipe

This recipe for Strawberry Crunch Cookies stands out for several reasons. First, the unique combination of strawberry-flavored gelatin and fresh strawberries brings a burst of fruity flavor to each bite. Second, the crunchy topping made from graham crackers adds a fun texture that makes these cookies even more enjoyable. Plus, making cookies at home allows you to customize them to your taste—whether you want to add more strawberries or sprinkle on extra toppings!

How to Make Strawberry Crunch Cookies

Making Strawberry Crunch Cookies is a straightforward process that anyone can follow. With just a few simple steps, you’ll be on your way to baking delicious cookies that everyone will love!

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup strawberry-flavored gelatin mix (like Jell-O)
• 1/2 cup finely chopped fresh strawberries (optional)
• 1/2 cup crushed graham crackers
• 1/4 cup granulated sugar for topping
• 1/4 cup melted butter for topping
• 2 tablespoons strawberry-flavored sprinkles (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy.
3. Add the egg and vanilla extract, mixing on medium speed until everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and strawberry-flavored gelatin. Gradually add this dry mixture into the wet ingredients, blending until just mixed.
5. If you are using them, gently fold in the chopped strawberries for added freshness.
6. For the topping, mix the crushed graham crackers, sugar, and melted butter in a small bowl. Stir until it clumps slightly. You can add sprinkles if you like.
7. Using a spoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound.
8. Generously sprinkle the graham cracker topping over each mound of dough before baking.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

How to Serve Strawberry Crunch Cookies

Serve Strawberry Crunch Cookies warm or at room temperature. They can be enjoyed on their own or paired with a glass of milk for a classic treat. These cookies also make great gifts when packaged nicely, so consider sharing them with friends and family.

How to Store Strawberry Crunch Cookies

To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They will stay tasty for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Strawberry Crunch Cookies

• Make sure your butter is softened for easy mixing.
• If you prefer a stronger strawberry flavor, use more strawberry-flavored gelatin or add more fresh strawberries.
• For an extra crunch, consider adding nuts to the cookie dough.

Variation

Feel free to experiment with different flavors! You can try using raspberry or cherry-flavored gelatin for a twist on the recipe. You can also add white chocolate chips for added sweetness.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before adding them to the dough.

What can I substitute for the gelatin mix?
If you prefer, you can skip the gelatin and use fresh strawberries only, but the cookies may not have the same bold strawberry flavor.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking the cookies. Just bring it to room temperature before baking.

Strawberry Crunch Cookies

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• Author: hamidkom
• Total Time: 27 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Delightful cookies combining the sweetness of strawberries with a crunchy topping, perfect for any occasion.

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Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup strawberry-flavored gelatin mix
• 1/2 cup finely chopped fresh strawberries (optional)
• 1/2 cup crushed graham crackers
• 1/4 cup granulated sugar for topping
• 1/4 cup melted butter for topping
• 2 tablespoons strawberry-flavored sprinkles (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and creamy.
3. Add the egg and vanilla extract, mixing on medium speed until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and strawberry-flavored gelatin. Gradually add this dry mixture into the wet ingredients, blending until just mixed.
5. If using, gently fold in the chopped strawberries.
6. For the topping, mix the crushed graham crackers, sugar, and melted butter in a small bowl until it clumps slightly, adding sprinkles if desired.
7. Using a spoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound.
8. Generously sprinkle the graham cracker topping over each mound before baking.
9. Bake for 10–12 minutes, until edges are lightly golden and centers look set.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American