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- 1 cup all-purpose flour - 1/2 cup unsalted butter, softened at room temperature - 1/2 cup tightly packed brown sugar - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup freeze-dried strawberries, crushed into small pieces - 1/2 cup rolled oats - 1/2 cup mini chocolate chips (optional) To make the Minute Strawberry Crunch Cookies, gather these simple ingredients. Each one plays a key role. The all-purpose flour gives the cookies structure. The unsalted butter adds creaminess. Brown sugar and granulated sugar add sweetness and texture. Baking powder helps the cookies rise, while salt enhances the flavors. Freeze-dried strawberries bring a burst of fruity goodness. Rolled oats add a chewy texture. If you like, add mini chocolate chips for extra fun. These ingredients are easy to find. You may already have some in your pantry. Just imagine the sweet smell of cookies baking with these tasty items! {{ingredient_image_2}} First, set your oven to 350°F (175°C). While it heats, grab a baking sheet and line it with parchment paper. This step helps the cookies not stick. In a big bowl, mix 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar. Use a hand mixer or a wooden spoon. Mix until it feels smooth and fluffy, which takes about 2-3 minutes. Add 1/2 teaspoon of pure vanilla extract to the butter mixture. Stir until mixed well. In another bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Slowly add these dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to mix too much. Next, fold in 1 cup of crushed freeze-dried strawberries and 1/2 cup of rolled oats. If you like, add 1/2 cup of mini chocolate chips too. Mix lightly until everything is spread out in the dough. Use a tablespoon to scoop out dough portions and place them on the baking sheet. Leave about two inches between each cookie. Now, put the baking sheet in the oven. Bake for 10 to 12 minutes. Look for lightly golden edges while the centers stay soft and puffy. When done, take them out and let cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool fully. To make the best Minute Strawberry Crunch Cookies, follow these tips: - Use Room Temperature Butter: This helps the butter mix well with sugar. - Don’t Overmix the Dough: Mix until just combined for soft cookies. - Space Cookies: Leave two inches between each dough ball for even baking. - Check for Doneness: Look for lightly golden edges and soft centers. Measuring ingredients correctly is key. Here’s how: - Use Dry Measuring Cups: Fill the cup with flour and level it with a knife. - Pack Brown Sugar: Press it into the cup firmly to ensure the right amount. - Use a Liquid Measuring Cup for Wet Ingredients: Look at eye level for accuracy. Make your cookie presentation fun and tasty: - Decorative Plate: Arrange cookies on a pretty plate to catch the eye. - Dust with Powdered Sugar: Add a sweet touch by lightly dusting the cookies. - Serve with Fresh Strawberries: A bowl of fresh berries adds color and flavor. Pro Tips Chill the Dough: For even chewier cookies, chill the dough in the refrigerator for 30 minutes before baking. This helps the flavors meld and prevents spreading too much during baking. Use Fresh Ingredients: Ensure your baking powder is fresh for the best rise. Old baking powder can lead to flat cookies. Experiment with Flavors: Feel free to add a pinch of cinnamon or swap out the chocolate chips for white chocolate or nuts for a unique flavor twist! Storage Tips: Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just make sure to separate layers with parchment paper. {{image_4}} You can change the flavor of your Minute Strawberry Crunch Cookies. Swap out strawberries for other freeze-dried fruits. Try blueberries, raspberries, or peaches. Each fruit brings a new taste. You can also add nuts for a crunch. Chopped pecans or walnuts work well. For a chocolate twist, use dark chocolate chips instead of mini chocolate chips. Each choice adds fun to your cookies! If you lack an ingredient, don’t worry! You can replace unsalted butter with coconut oil. This gives a light coconut taste. If you need a gluten-free option, use almond flour or gluten-free flour mix. Just remember to adjust the amount. If you don't have brown sugar, white sugar or coconut sugar can work too. These swaps help you make the cookies even if you're missing something. To make these cookies vegan, use plant-based butter. Replace the chocolate chips with dairy-free ones. For a gluten-free version, use gluten-free flour and oats. This way, everyone can enjoy these tasty treats! Make sure to check ingredient labels. This ensures they meet your dietary needs. With a few changes, you can make Minute Strawberry Crunch Cookies fit any diet. To keep your Minute Strawberry Crunch Cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This will help keep them soft and chewy. Store the cookies at room temperature. These cookies stay fresh for about five days at room temperature. If you keep them in the fridge, they last up to a week. But, they might lose some of their softness when chilled. To freeze these cookies, first let them cool completely. Then, wrap each cookie in plastic wrap or place them in a freezer bag. Label the bag with the date. You can freeze them for up to three months. To enjoy, just thaw at room temperature before serving. This way, you can enjoy a sweet treat anytime! To make cookies less crumbly, use more fat. You can add an extra tablespoon of butter. This helps bind the ingredients. Make sure to cream the butter well with the sugars. You can also chill the dough for 30 minutes before baking. This helps cookies stay together better. You can use fresh strawberries, but the texture will change. Fresh strawberries have more moisture. This can make your cookies soggy. If you use fresh strawberries, chop them small and reduce other liquids in the recipe. Freeze-dried strawberries give a crunchy bite and bright flavor. If your cookies spread too much, check the dough's temperature. If it's warm, chill it for 30 minutes. You can also add a bit more flour. Too much sugar can cause spreading too. Make sure you measure ingredients correctly to avoid this issue. You can tell cookies are done when the edges are golden. The centers should look soft and puffy. If you insert a toothpick, it should come out clean or with just a few crumbs. Let them cool on the sheet for a bit. This helps them firm up. In this article, I shared how to bake delicious Strawberry Crunch Cookies. We covered all the key ingredients, from flour to freeze-dried strawberries. Step-by-step instructions guided you from prepping the oven to cooling the cookies. I also offered tips for baking perfect cookies and shared fun variations. Remember, practice makes perfect. Feel free to try new flavors or storage tips. These cookies are sure to impress! Enjoy every bite.

Minute Strawberry Crunch Cookies

Delicious and easy-to-make cookies with a delightful crunch from oats and a burst of strawberry flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 15
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup tightly packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup freeze-dried strawberries, crushed into small pieces
  • 1/2 cup rolled oats
  • 1/2 cup mini chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use a hand mixer or wooden spoon to cream together the softened butter, brown sugar, and granulated sugar. Mix until the texture is smooth and fluffy, which should take about 2-3 minutes.
  • Add the vanilla extract to the butter and sugar mixture, and mix until fully incorporated.
  • In a separate bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to ensure they are well blended. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—be careful not to overmix.
  • Carefully fold in the crushed freeze-dried strawberries and rolled oats, as well as the mini chocolate chips if you choose to include them. Mix until everything is evenly distributed throughout the dough.
  • Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, ensuring they are spaced about two inches apart to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden while the centers remain soft and slightly puffy.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for approximately 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Notes

Elevate your cookie display by arranging the cookies on a decorative plate and lightly dusting them with powdered sugar for a touch of sweetness. For a vibrant presentation, accompany the cookies with a small bowl of fresh strawberries.
Keyword cookies, quick, strawberry