Description
These Strawberry Crunch Cookies combine the sweet and tangy flavors of strawberry Jell-O and fresh strawberries with a delightful crunchy topping made from graham crackers, sugar, melted butter, and optional strawberry sprinkles. Soft and chewy on the inside with a crispy, flavorful crunch on top, these cookies are perfect for berry lovers looking for a festive, fruity treat.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dry strawberry-flavored Jell-O mix
- ½ cup chopped fresh strawberries (optional)
Crunch Topping
- ½ cup crushed graham crackers
- ¼ cup granulated sugar
- ¼ cup melted butter
- ¼ cup strawberry-flavored sprinkles (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring the dough is moist and aromatic.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and strawberry-flavored Jell-O powder, to evenly distribute the leavening and flavor components.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until just incorporated to avoid overmixing which can make cookies tough.
- Fold in Fresh Strawberries: Gently fold in the chopped fresh strawberries if using, to add bursts of juicy freshness to the cookie dough.
- Prepare Crunch Topping: In a small bowl, mix together the crushed graham crackers, granulated sugar, melted butter, and strawberry-flavored sprinkles if desired, creating a crumbly, flavorful topping.
- Form Dough Balls and Add Topping: Scoop the dough into evenly sized balls and place them on the prepared baking sheet. Generously sprinkle the prepared crunch topping over each dough ball, pressing lightly to adhere.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating the cookies are cooked through but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Fresh strawberries are optional but add a nice moist texture and natural berry flavor.
- The strawberry-flavored Jell-O mix gives a unique fruity taste and color; do not substitute with plain gelatin.
- For a more colorful presentation, use strawberry-flavored sprinkles in the crunch topping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing the dough balls without topping is possible; add the crunch topping before baking for best texture.
