Description
These Strawberry Crunch Cookies are inspired by the nostalgic flavors of strawberry shortcake ice cream bars, but in a fun, handheld form that’s perfect for any occasion.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup freeze-dried strawberry powder
For the Crunch Coating:
- 1 cup crushed golden sandwich cookies (like Golden Oreos)
- 1/2 cup crushed freeze-dried strawberries
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and strawberry powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for 30 minutes.
- Make the Crunch Coating:
- In a medium bowl, mix the crushed golden sandwich cookies, crushed freeze-dried strawberries, and melted butter until well combined. Spread the mixture on a plate.
- Shape and Coat the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls. Gently roll each ball in the crunch coating, pressing lightly to adhere.
- Bake:
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy:
- Serve the cookies as-is, or pair them with a glass of milk for the ultimate treat. Enjoy!