Strawberry Crunch Cookies (Printable Version)
# What You’ll Need:
→ Cookie Base
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
3/4 cup light brown sugar
04 -
2 eggs, room temperature
05 -
1 teaspoon strawberry extract
06 -
15 drops red or pink liquid food coloring
07 -
2 2/3 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Crunch Topping
10 -
20 Golden Oreos
11 -
1 box (3.4 oz) strawberry Jello powder
12 -
4 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
Roughly crush Golden Oreos and pour into a bowl. Mix in strawberry Jello powder and melted butter. Stir well. Pour onto a plate and spread into a single layer.
02 -
Preheat oven to 350°F (175°C).
03 -
In a mixer, cream together butter, granulated sugar, and light brown sugar until light and fluffy.
04 -
Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in strawberry extract and whisk in red or pink food coloring until well combined.
05 -
In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low speed, slowly add the flour mixture to the batter and mix until just combined.
06 -
Scoop dough into rounded tablespoons and roll each portion in the prepared crushed cookie mix, coating thoroughly.
07 -
Place cookies on a prepared baking sheet, spacing them a few inches apart as they will spread during baking. Bake for 8 minutes.
08 -
Remove cookies from oven and sprinkle additional crushed cookie mix on top of each cookie. Return to oven and bake for another 4 minutes.
09 -
Remove cookies from oven and let cool completely on the baking sheet before serving.
# Additional Notes:
01 -
Use the Spoon & Sweep method for measuring flour: use a spoon to fill measuring cup with flour until required amount is obtained. Scooping directly into flour bag will firmly pack flour, resulting in too much flour for the recipe.