Can I use fresh strawberries instead of dried?

Although fresh strawberries can add a beautiful flavor, they will alter the moisture content in the cookies. Ideally, dried strawberries provide the concentrated sweetness and prevent the batter from becoming too wet. If you desire a fresh taste, consider incorporating a bit of fresh strawberry puree into the batter.

How should I store these cookies?

Store your Strawberry Crunch Cookies in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them in a freezer-safe container and thawing whenever you crave a sweet treat.

Can I add nuts to this recipe?

Absolutely! Adding chopped nuts like walnuts or pecans will enhance the flavor while providing a satisfying crunch. Be sure to adjust the amount of crushed cornflakes accordingly to maintain the desired texture.

How do I know when the cookies are done baking?

The cookies are done when the edges turn lightly golden, but the centers may still look slightly soft. They will continue to cook on the baking sheet as they cool down; this ensures they stay moist and chewy.

Is there a vegan version of Strawberry Crunch Cookies?

Yes! To make these cookies vegan, substitute butter with a plant-based alternative. You can use flax eggs (mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens) in place of regular eggs.

Strawberry Crunch Cookies - Deliciously Easy Treats

Ingredients

Scale

1 cup softened Butter
1 cup Sugar
1 cup packed Brown Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Crushed Dried Strawberries
1 cup Crushed Cornflakes

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, regular sugar, and brown sugar until smooth and creamy.
Add the eggs one at a time while stirring in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the crushed dried strawberries and cornflakes.
Drop rounded tablespoons of the cookie batter onto ungreased baking sheets.
Bake for 10–12 minutes or until the edges are lightly golden.
Allow the cookies to cool before transferring them to wire racks to cool completely.

Notes

Consider variations by adding chocolate chips or substituting all-purpose flour for almond flour for a gluten-free version.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg