Strawberry Crunch Cookies are a delightful treat that perfectly blends the sweet and fruity essence of strawberries with a satisfying crunch. These cookies not only sparkle with a beautiful pink hue but also offer an exciting mix of flavors and textures. Whether you’re hosting a backyard barbecue, celebrating a birthday, or simply enjoying a cozy afternoon at home, these cookies are sure to brighten up any occasion.
Imagine biting into a soft, chewy cookie that is laced with gooey strawberry jam and crunchy bits of strawberry-flavored cereal. The burst of white chocolate adds a creamy touch that complements the strawberries beautifully. You’ll find excitement in making these cookies, as they are easy to prepare, yet they look and taste like something from a bakery. Let’s dive into the recipe and learn how to create this incredible treat that is sure to please your friends and family!
Why You’ll Love This Recipe
- Fresh ingredients like strawberries and buttery goodness create an irresistible flavor.
- Easy preparation means even beginner bakers can master this recipe.
- Nutritious elements from the strawberries provide a fruity twist.
- Versatile cookies that can be enjoyed any time of the year.
- Stunning presentation with vibrant colors makes them perfect for sharing.
You’re definitely going to want to add these to your baking list!
Preparation and Cooking Time
- Total time: 25-30 minutes
- Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Note that times may vary.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup strawberry jam
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips
How To Make Strawberry Crunch Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
How to Serve
- Present cookies on a beautiful plate to showcase their vibrant colors.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
- Offer them in individual portions for easy sharing.
- Serve with a cup of tea or lemonade for a refreshing drink combination.
These cookies are perfect for enjoying with friends and family!
Additional Tips
- Enhance flavor by adding a dash of almond extract for extra depth.
- Customize with other flavors of jam or different cereals for a unique twist.
- Serve warm with a drizzle of melted white chocolate on top for extra indulgence.
Recipe Variations
- Chocolate Crunch Cookies: Replace strawberry jam with chocolate hazelnut spread for a rich twist.
- Peanut Butter Strawberry Cookies: Mix in some creamy peanut butter for a nutty flavor.
- Lemon Burst Cookies: Substitute strawberry jam with lemon curd for a zesty alternative.
Freezing and Storage
- Storage: Keep cookies in an airtight container at room temperature for up to one week.
- Freezing: Wrap cookies tightly in plastic wrap and place in a freezer bag for up to three months. Thaw at room temperature before enjoying.
Special Equipment
- Mixing bowls
- Baking sheets
- Parchment paper
- Whisk
- Rubber spatula
- Wire rack
FAQ’s
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can work, but be sure to thaw and drain them first to avoid excess moisture.Are these cookies suitable for a gluten-free diet?
You can use a gluten-free flour blend in place of all-purpose flour to make them gluten-free.Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.Can I customize the toppings?
Yes! Feel free to swap out white chocolate chips for milk chocolate or dark chocolate.Is there an alternative cooking method?
You can bake these in an air fryer at 325°F (160°C), checking for doneness around 8-10 minutes.
Conclusion
These Strawberry Crunch Cookies are not only flavorful but also visually stunning, making them a hit for any event! With easy preparation and delightful tastes, you can enjoy them for a snack, a dessert, or at gatherings. Get ready to impress your friends and family with these scrumptious cookies that are sure to become a favorite. Happy baking!
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Strawberry Crunch Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Butter should be at room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg Use at room temperature.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup strawberry jam Or other flavors of jam.
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips Can be substituted with milk or dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
