Description
Enjoy the delightful Strawberry Crumble Cookies, featuring soft and chewy textures packed with fresh strawberries, rolled oats, and a hint of cinnamon. Topped with a sweet cinnamon-sugar mixture, these cookies are perfect for any occasion and sure to impress family and friends.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, hulled and diced
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (optional, pecans or walnuts recommended)
- 1/2 cup granulated sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the diced strawberries, rolled oats, and chopped nuts (if using) with a spatula.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes (or longer for better results).
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a small bowl, mix together the 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon for the topping.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a generous amount of the cinnamon-sugar mixture over each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them layered with parchment paper to prevent sticking.
- Enjoy these cookies warm, with a scoop of vanilla ice cream, or share them with friends and family!
Notes
- For a nut-free version, simply omit the chopped nuts.
- Feel free to experiment with other fruits like blueberries or raspberries for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes