Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup strawberry cake mix
Instructions
- Preheat oven to 350°F (175°C).
- Cream 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.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in crushed freeze-dried strawberries and strawberry cake mix.
- Scoop dough onto lined baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool briefly, then transfer to a wire rack.
- Optional: Press strawberry crunch topping onto cooled cookies.
Notes
- Beat butter and sugars for at least 4–5 minutes for best texture.
- Fold strawberries gently to avoid breaking them down too much.
- Store cookies in an airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian