Soft and chewy strawberry cookies with a vibrant pink hue, topped with a buttery graham cracker crunch for the perfect balance of sweet flavor and crisp texture.
For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberry-flavored Jell-O mix (dry)
1/2 cup chopped fresh strawberries (optional)
For the Crunch Topping:
1/2 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup melted butter
1/4 cup strawberry-flavored sprinkles (optional)
Avoid overmixing to keep cookies tender.
Chill the dough for 20–30 minutes if your kitchen is warm to prevent spreading.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies or dough balls for up to 2 months.
Drizzle with melted white chocolate for extra decoration.
Find it online: https://chocolatecoveredamy.com/strawberry-crunch-cookies/