Ingredients
Scale
- 1 cup (240 ml) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (150 g) freeze-dried strawberries
- 1 cup (150 g) 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.
- Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in crushed freeze-dried strawberries and strawberry cake mix.
- Scoop rounded dough balls onto a lined baking sheet, spacing 2 inches apart.
- Optional: Sprinkle extra crushed strawberries on top.
- Bake for 10–12 minutes until edges are lightly golden and centers are set.
- Cool on the baking sheet briefly, then transfer to a wire rack.
- Optional topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Press onto cooled cookies.
- Store in an airtight container at room temperature for up to one week.
Notes
- Beat butter and sugars for a full 4–5 minutes for the best texture.
- Gently fold in strawberries to avoid breaking them down too much.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American