Name: Strawberry Crunch Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 2 tsp vanilla extract; 2 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup freeze-dried strawberries (crushed); 3/4 cup vanilla wafer cookies (crushed); 2 tbsp unsalted butter (melted); 1/2 cup powdered sugar; 1–2 tbsp milk; 1–2 drops pink food coloring (optional)

Ingredients

1 cup unsalted butter (softened)

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup freeze-dried strawberries (crushed)

3/4 cup vanilla wafer cookies (crushed)

2 tbsp unsalted butter (melted)

1/2 cup powdered sugar

1–2 tbsp milk

1–2 drops pink food coloring (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined.

Step 5: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Slightly flatten each cookie ball.

Step 6: Bake the cookies for 10–12 minutes or until the edges turn golden brown.

Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl until the mixture is crumbly.

Step 8: Remove the cookies from the oven and, while they are still warm, gently press the strawberry crunch topping onto each cookie.

Step 9: Allow the cookies to cool completely on a wire rack.

Step 10: To make the pink drizzle, mix the powdered sugar with milk and add a few drops of pink food coloring if desired. Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

For a more intense strawberry flavor, add a teaspoon of strawberry extract to the dough.

Use white chocolate chips in the dough for added sweetness.

If freeze-dried strawberries are unavailable, finely chop dried strawberries as a substitute.

Adjust the thickness of the glaze by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week, but allow them to come to room temperature before serving. The glaze may slightly soften when refrigerated. For best texture, avoid freezing as the crunch topping may lose its crispness.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can make the topping soggy, so freeze-dried strawberries are best for maintaining the crunch. If you want to use fresh strawberries, try drying them thoroughly or lightly roasting them first.

Can these cookies be made dairy-free?

Yes, substitute the butter with a plant-based margarine and use a dairy-free milk alternative for the glaze. Ensure the vanilla wafers are also dairy-free or replace them with crushed dairy-free cookies.