Description
Delight in these Strawberry Crunch Cookies, a perfect blend of soft, flavorful strawberry-infused dough topped with a crispy, sweet graham cracker crunch. Ideal for summer treats or anytime you crave a fruity twist on classic cookies.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dry strawberry-flavored Jell-O mix
- ½ cup chopped fresh strawberries (optional)
Crunch Topping
- ½ cup crushed graham crackers
- ¼ cup granulated sugar
- ¼ cup melted butter
- ¼ cup strawberry-flavored sprinkles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and strawberry-flavored Jell-O powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped fresh strawberries if using, to add a fresh burst of strawberry flavor and moisture.
- Prepare the Crunch Topping: In a small bowl, combine the crushed graham crackers, granulated sugar, melted butter, and strawberry-flavored sprinkles if desired. Mix well until the mixture resembles coarse crumbs that will add a crunchy texture topping to the cookies.
- Shape and Bake: Using a spoon or cookie scoop, drop balls of cookie dough onto the prepared baking sheet, spacing them evenly. Generously sprinkle the prepared crunch topping over each dough ball, pressing lightly if needed to adhere. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are golden brown and the topping is crisp.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breaking and helps achieve the perfect texture.
Notes
- Fresh strawberries are optional but add a lovely natural flavor and moisture.
- Make sure to not overbake to keep cookies soft inside with a crunchy topping.
- You can substitute regular strawberry Jell-O mix with sugar-free if desired for a lower sugar option.
- Store cookies in an airtight container at room temperature up to 3 days for best freshness.
- For extra strawberry flavor, serve with a drizzle of strawberry glaze or icing.
