In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Irresistible Strawberry Crunch Cookies: A Sweet Treat for Every Occasion
If you’re looking for a delightful sweet treat that marries the rich flavor of red velvet with a sugary crunch, look no further than these Strawberry Crunch Cookies. They’re perfect for any occasion, from casual afternoon snacks to elegant dessert tables. With their vibrant color and delightful texture, these cookies are sure to impress both visually and taste-wise. Let’s dive into how you can whip up these delicious cookies in no time.
Ingredients for Strawberry Crunch Cookies
To get started, gather the following ingredients. This recipe is versatile, allowing you to easily scale it up for larger gatherings by doubling or tripling the quantities.
- 15.25 ounces Red Velvet Cake Mix
- 2 large eggs
- 6 tablespoons butter, melted
- ½ cup confectioner’s sugar
- ½ teaspoon cornstarch
Step-by-Step Instructions
1. Prepare Your Baking Environment
Begin by preheating your oven to 375°F (190°C). This temperature ensures that your cookies will bake evenly and achieve that perfect crunchy exterior. Line several baking sheets with parchment paper to prevent sticking and set them aside for later use.
2. Mix the Dough
In a large mixing bowl, combine the red velvet cake mix, eggs, and melted butter. Using a firm rubber spatula, stir the ingredients together until the dough is smooth and thick. The vibrant red velvet base will form the perfect canvas for your strawberry crunch cookies.
3. Create the Sugar Coating
In a small bowl, mix together the confectioner’s sugar and cornstarch using a fork. This mixture will give your cookies a delightful crunch and a sweet finish.
4. Portion the Dough
Using a medium cookie scoop, scoop the dough into balls. Drop each dough ball directly into the sugar mixture to coat it thoroughly. A fork can help you roll the dough around, minimizing sticky fingers.
5. Arrange and Bake
Place each coated dough ball onto the prepared baking sheets, ensuring there’s enough space between them to expand while baking. Bake each sheet separately for 9-12 minutes. Keep an eye on the cookies; they should emerge from the oven with a slightly cracked surface and a soft center.
6. Cool and Store
Once baked, let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. These cookies can be stored in an airtight container for up to five days, making them perfect for make-ahead treats.
Equipment You’ll Need
- Baking sheets
- Parchment paper
- Large mixing bowl
- Medium cookie scoop
- Fork
- Wire cooling rack
Nutritional Information
Each serving of Strawberry Crunch Cookies provides approximately:
- Calories: 105 kcal
- Carbohydrates: 14g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 19mg
- Sodium: 157mg
- Potassium: 58mg
- Fiber: 0.4g
- Sugar: 8g
- Calcium: 26mg
- Iron: 1mg
- Net Carbohydrates: 11g
A Deliciously Sweet Conclusion
These Strawberry Crunch Cookies combine the rich flavor of red velvet with a delightful sugary crunch, making them a standout treat for any occasion. Whether you’re baking for a family gathering, a festive celebration, or simply indulging in a sweet craving, these cookies are sure to satisfy. Don’t forget to save this recipe to your inbox for easy access next time you’re in the mood for a baking adventure. Enjoy your delicious creation!
Strawberry Crunch Cookies
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees. Line several baking sheets with parchment and set aside.
- Combine the cake mix, eggs, and melted butter in a large bowl. Mix together using a firm rubber spatula until all of the dough is smooth and thick.
- In a small bowl, combine the confectioner’s sugar and cornstarch. Stir together with a fork.
- Scoop the dough using a medium cookie scoop, release it directly into the bowl with the sugar mixture, and roll it around to coat it in sugar. Place each coated dough ball on the prepared baking sheet.
- Bake each baking sheet in its own batch for 9-12 minutes. Remove and let cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
