Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract for added flavor.
- Whisk flour, baking soda, and salt in a separate bowl until combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.
- Scoop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart.
- Optionally, sprinkle extra crushed strawberries on top of each scoop.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
- Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.
- Press the crunch topping onto each cooled cookie for added texture.
- Store cookies in an airtight container at room temperature for up to one week.
Notes
Feel free to add a drizzle of white chocolate for an extra indulgent touch.