Can I use fresh strawberries instead of dried ones?

Using fresh strawberries in cookies can be delicious, but it can lead to excess moisture in the batter. Dried strawberries bring concentrated flavor and a satisfying texture. If you wish to use fresh strawberries, consider reducing the overall liquid in the recipe or adjusting the flour and baking time to avoid a soggy cookie.

What should I do if my cookie dough is too crumbly?

If your cookie dough feels too dry or crumbly, it may be due to too much flour or not enough moisture. Start by adding a little water or milk, a tablespoon at a time, until the dough comes together. You can also check the accuracy of your flour measurement by using a scale or spooning the flour into your measuring cup.

How can I make these cookies more chewy?

For a chewier texture, try adding an extra egg yolk to the cookie dough or reducing the baking time slightly. You might also consider using brown sugar instead of granulated sugar, as brown sugar has more moisture.

Can I freeze my Strawberry Crunch Cookies?

Yes, you can definitely freeze these cookies! Allow them to cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Just remember to let them thaw at room temperature before enjoying them!

What is the best way to store Strawberry Crunch Cookies?

To maintain their crunch and freshness, store the cookies in an airtight container at room temperature. For longer-lasting freshness, keep them in the refrigerator. If you prefer softer cookies, you can place a slice of bread in the container to help maintain moisture.

Strawberry Crunch Cookies - Deliciously Fun Cookie Recipe

Ingredients

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1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried strawberries, crushed
1 cup cornflakes, crushed

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Instructions

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

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free mix. Consider adding nuts for extra crunch or chocolate chips for an indulgent twist.

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

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg