Description

Strawberry Crunch Cookies are a delightful treat combining a classic buttery cookie base with a crunchy, fruity strawberry topping and a sweet pink glaze. These cookies offer a perfect balance of softness, crunch, and a burst of strawberry flavor, making them ideal for dessert or a special snack.

Ingredients

Scale

Cookie Dough

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

Strawberry Crunch Topping

3/4 cup freeze-dried strawberries (crushed)
3/4 cup vanilla wafer cookies (crushed)
2 tbsp unsalted butter (melted)

Pink Drizzle

1/2 cup powdered sugar
1–2 tbsp milk
1–2 drops pink food coloring (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
Shape Cookies: Using a tablespoon or cookie scoop, form the dough into balls about 2 tablespoons each and place them on the prepared baking sheet. Slightly flatten each cookie to encourage even baking.
Bake Cookies: Bake the cookies for 10 to 12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
Prepare Strawberry Crunch Topping: While the cookies bake, mix the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl until crumbly; this will become your crunchy topping.
Add Crunch Topping: Remove the cookies from the oven while still warm and gently press the strawberry crunch mixture onto the top of each cookie to adhere properly.
Cool Cookies: Allow the cookies to cool completely on a wire rack to set the topping and prevent melting of the glaze.
Make Pink Drizzle: Combine powdered sugar, milk, and optional pink food coloring until smooth to create a glaze. Drizzle this over the cooled cookies for a beautiful finishing touch.

Notes

Press the strawberry crunch topping onto the cookies while they are still warm to ensure it sticks well.
Adjust the milk in the glaze for desired consistency – thicker glaze for more defined drizzle, thinner for coating.
Freeze-dried strawberries add concentrated flavor and a crunchy texture without moisture.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
For a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Strawberry cookies, crunchy cookies, baking with strawberries, pink drizzle cookies, vanilla wafer topping