Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
Crispy on the outside and soft on the inside, these Strawberry Crunch Cookies are the perfect sweet treat! After making these dozens of times, I’ve discovered the trick to keeping them crispy is to use cornstarch. Plus, they’re ready in just 20 minutes. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Tortellini Carbonara for a quick and easy dinner and These Baked Chicken Bacon Ranch Tacos are a family favorite.
Why This Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe! Is Pure Comfort
- Crispy on the outside, soft and chewy on the inside
- Filled with fresh strawberries in every bite
- Easy to make with simple ingredients
- Better than store-bought and ready in just 20 minutes
What You'll Need for Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, for rolling
đź“ť Ingredient Notes
- Fresh strawberries: Frozen strawberries can be used, but they may release more liquid, affecting the cookie's texture.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of creaming butter and sugar → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking → See on Amazon
How to Make Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in chopped strawberries. Chill dough for 10 minutes.
- Step 5: Roll dough into 1-inch balls. Roll each ball in granulated sugar and place on prepared baking sheets, about 2 inches apart.
- Step 6: Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
- Pro Tip: Chilling the dough helps prevent the cookies from spreading too much in the oven.
- Common mistake and fix: If your cookies are turning out flat, try chilling the dough for a longer period or adding more flour.
- Pro Tip: For an extra crunch, add 1/2 cup of rolled oats to the dough.
- Pro Tip: Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week Make-ahead tip: Dough can be made ahead and chilled in the refrigerator for up to 2 days
Freezing Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (175°C) and warm cookies for 5-7 minutes Microwave: Microwave cookies for 10-15 seconds to soften, but be careful not to overheat
Recipe Notes
- Chef tip: For a fun twist, try adding a handful of chocolate chips to the dough.
- Best substitution: You can substitute the fresh strawberries with dried cranberries or blueberries.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, try using a lower oven rack or reducing the oven temperature by 25°F (14°C).
Want to level up this recipe?
Silicone Spatula Set — Helps scoop and drop cookie dough without leaving a mess → Check price on Amazon
Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe!
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup cornstarch
Seasonings
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, for rolling
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 4: Fold in chopped strawberries. Chill dough for 10 minutes.
- Step 5: Roll dough into 1-inch balls. Roll each ball in granulated sugar and place on prepared baking sheets, about 2 inches apart.
- Step 6: Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a fun twist, try adding a handful of chocolate chips to the dough.
- Best substitution: You can substitute the fresh strawberries with dried cranberries or blueberries.
- Make-ahead: Cookies can be made ahead and frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are burning on the bottom, try using a lower oven rack or reducing the oven temperature by 25°F (14°C).
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week
- Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months
- Oven reheat: Preheat oven to 350°F (175°C) and warm cookies for 5-7 minutes
- Microwave reheat: Microwave cookies for 10-15 seconds to soften, but be careful not to overheat
- Make ahead: Dough can be made ahead and chilled in the refrigerator for up to 2 days
Nutrition Per Serving
- Calories: 100
- Protein: 1g
- Fat: 4g
- Carbs: 15g
- Fiber: 0.5g
- Sugar: 8g
- Sodium: 60mg
- Cholesterol: 15mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe! FAQs
Yes, you can make the dough ahead of time and chill it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
If your cookies are turning out flat, try chilling the dough for a longer period or adding more flour. You can also try using a lower oven rack or reducing the oven temperature by 25°F (14°C).
Yes, you can use frozen strawberries, but they may release more liquid, affecting the cookie's texture. To prevent this, make sure to thaw and drain the strawberries before using.
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
Yes, you can make these cookies in the air fryer. Preheat the air fryer to 350°F (175°C), place the dough balls in the basket, and cook for 8-10 minutes or until golden brown. Make sure not to overcrowd the basket.
A Warm Final Note
I can’t wait for you to try Delicious Strawberry Crunch Cookies: A Sweet Treat Recipe! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
