Introduction to Strawberry Crunch Cookies
Hey there, fellow baking enthusiasts! If you’re looking for a delightful treat that brings a smile to your face, let me introduce you to my Strawberry Crunch Cookies. These little gems are not just cookies; they’re a burst of joy in every bite! Perfect for a quick solution on a busy day or a sweet surprise for your loved ones, these cookies are filled with luscious strawberry jam and topped with a crunchy sugar coating. Trust me, once you try them, you’ll want to whip up a batch every week!
Why You’ll Love This Strawberry Crunch Cookies
These Strawberry Crunch Cookies are a dream come true for busy bakers like me! They come together in just 32 minutes, making them perfect for last-minute gatherings or a cozy night in. The sweet strawberry filling paired with a crunchy topping creates a delightful contrast that will have everyone asking for seconds. Plus, they’re so easy to make, even the kids can join in on the fun!
Ingredients for Strawberry Crunch Cookies
Let’s gather our ingredients for these delightful Strawberry Crunch Cookies! Each component plays a vital role in creating that perfect balance of flavor and texture.
- Strawberry jam: This is the star of the show! It adds sweetness and a fruity burst. Feel free to use homemade jam for an extra special touch.
- Lemon juice: Just a teaspoon brightens the flavor of the jam, enhancing its natural sweetness.
- Cornstarch: This thickens the jam mixture, giving it a lovely, spreadable consistency.
- Unsalted butter: Softened butter creates a rich, tender cookie base. Make sure it’s at room temperature for easy mixing.
- Granulated sugar: This sweetens the dough and helps achieve that lovely golden color when baked.
- Brown sugar: Packed brown sugar adds moisture and a hint of caramel flavor, making the cookies extra chewy.
- Egg: A large egg binds everything together, giving the cookies structure.
- Vanilla extract: This adds a warm, comforting flavor that complements the strawberry beautifully.
- All-purpose flour: The foundation of our cookie dough, providing the necessary structure.
- Baking powder and baking soda: These leavening agents help the cookies rise and become fluffy.
- Salt: Just a pinch enhances all the flavors, balancing the sweetness.
- Pink icing or glaze (optional): For a fun, decorative touch, drizzle some icing on top!
- Coarse sugar crystals: These add a delightful crunch and sparkle to the cookies.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Strawberry Crunch Cookies
Now that we have our ingredients ready, let’s dive into the fun part—making these Strawberry Crunch Cookies! Follow these simple steps, and you’ll have a batch of delicious cookies in no time.
Step 1: Make Strawberry Filling
Start by combining the strawberry jam and lemon juice in a small saucepan. Heat this mixture over medium heat until it’s warm and fragrant. Then, stir in the cornstarch slurry, which is just cornstarch mixed with a bit of water. Cook until the mixture thickens, then remove it from the heat and let it cool. This filling is the heart of our Strawberry Crunch Cookies!
Step 2: Prepare Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This step is crucial for a tender cookie! Next, beat in the egg and vanilla extract until well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until everything is just combined. Your cookie dough is almost ready!
Step 3: Shape & Fill
Preheat your oven to 350°F (175°C). Scoop the cookie dough into 1½-inch balls and place them on a baking sheet lined with parchment paper. Gently flatten each ball and create a small indent in the center using your thumb. Now, fill each indent with about ½ teaspoon of the cooled strawberry filling. This is where the magic happens, as the filling will create a delightful surprise in every bite!
Step 4: Bake
Bake the cookies in your preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Keep an eye on them, as every oven is a little different. Once baked, remove them from the oven and let them cool on a wire rack. The aroma will be irresistible!
Step 5: Decorate
For that extra touch, drizzle some pink icing over the cooled cookies and sprinkle coarse sugar crystals on top for a delightful crunch. This step is optional, but it adds a fun pop of color and texture. Enjoy your beautiful Strawberry Crunch Cookies!
Tips for Success
- Make sure your butter is softened to room temperature for easy mixing.
- Let the strawberry filling cool completely before adding it to the cookies.
- Use a cookie scoop for uniform cookie sizes, ensuring even baking.
- Experiment with different jams for unique flavors!
- Store cookies in an airtight container to keep them fresh and chewy.
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can use any large bowl you have.
- Whisk: Perfect for mixing dry ingredients; a fork works in a pinch!
- Baking sheet: A standard one is great; line it with parchment paper for easy cleanup.
- Cookie scoop: This helps with uniform sizes; a tablespoon can also do the trick.
- Cooling rack: Essential for cooling cookies; a plate can work if you don’t have one.
Variations
- Chocolate Strawberry Crunch Cookies: Add cocoa powder to the dough for a chocolatey twist that pairs beautifully with the strawberry filling.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-sensitive friends.
- Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter for a plant-based treat.
- Nutty Crunch: Fold in some chopped nuts, like almonds or walnuts, into the cookie dough for added texture and flavor.
- Berry Medley: Mix in other berry jams, like raspberry or blueberry, for a delightful medley of flavors in your cookies.
Serving Suggestions
- Pair your Strawberry Crunch Cookies with a tall glass of cold milk for a classic treat.
- Serve them alongside a scoop of vanilla ice cream for an indulgent dessert experience.
- For a fun presentation, arrange cookies on a colorful platter and garnish with fresh strawberries.
- Enjoy them with a cup of tea or coffee for a delightful afternoon snack.
FAQs about Strawberry Crunch Cookies
As I’ve baked these Strawberry Crunch Cookies, I’ve come across a few common questions that I’d love to share with you. Let’s dive into some of the most frequently asked questions!
Can I use other types of jam for these cookies?
Absolutely! While strawberry jam is the star, feel free to experiment with raspberry, blueberry, or even mixed berry jams. Each will bring its own unique flavor to your Strawberry Crunch Cookies!
How do I store leftover cookies?
To keep your Strawberry Crunch Cookies fresh, store them in an airtight container at room temperature. They should stay delicious for about a week. If you want to keep them longer, consider freezing them!
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just make sure to let it sit at room temperature for a few minutes before shaping and baking.
What can I use instead of cornstarch for the filling?
If you don’t have cornstarch, you can use all-purpose flour as a thickener. Just remember to use a bit more, as it’s not as potent as cornstarch. Your filling will still be delicious!
Are these cookies suitable for a vegetarian diet?
Yes! These Strawberry Crunch Cookies are vegetarian-friendly. If you need a vegan option, just swap the egg for a flaxseed egg and use vegan butter. Enjoy your baking adventure!
Final Thoughts
Making Strawberry Crunch Cookies is more than just baking; it’s about creating sweet memories in the kitchen. The joy of mixing, shaping, and filling these cookies brings a sense of accomplishment that’s hard to beat. Each bite is a delightful reminder of sunny days and sweet moments shared with loved ones. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, these cookies are sure to bring smiles all around. So, roll up your sleeves, gather your ingredients, and let the magic of Strawberry Crunch Cookies brighten your day!
Print
Strawberry Crunch Cookies: Delightful Treats to Try Today!
- Total Time: 32 minutes
- Yield: ~20 cookies
- Diet: Vegetarian
Description
Delightful Strawberry Crunch Cookies filled with a sweet strawberry jam and topped with a crunchy sugar coating.
Ingredients
- ¾ cup strawberry jam
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water (for slurry)
- ½ cup (113g) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Pink icing or glaze (optional)
- Coarse sugar crystals for crunch
Instructions
- Make Strawberry Filling: In a small saucepan, combine jam and lemon juice. Heat over medium heat until warm. Stir in cornstarch slurry, cook until thickened. Remove from heat and let cool.
- Prepare Cookie Dough: In a large bowl, cream butter and both sugars until fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet until combined.
- Shape & Fill: Preheat oven to 350°F (175°C). Scoop dough into 1½-inch balls. Flatten slightly and press an indent in the center. Fill each indent with ½ tsp cooled strawberry filling.
- Bake: Bake 10–12 minutes until edges are lightly golden. Cool on a wire rack.
- Decorate: Drizzle with pink icing and sprinkle with coarse sugar for crunch.
Notes
- Ensure the strawberry filling is cooled before filling the cookies.
- For a more intense strawberry flavor, use homemade strawberry jam.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
