Name: Strawberry Crunch Cookies with Crumb Topping & Glaze 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

For the Strawberry Crunch Topping:

3/4 cup freeze-dried strawberries (crushed)

3/4 cup vanilla wafer cookies (crushed)

2 tbsp unsalted butter (melted)

For the Pink Drizzle:

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, mixing 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 with your hand or a spoon.

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 forms crumbly clusters.

Step 8: When the cookies come out of the oven, gently press the strawberry crunch topping onto each cookie while they are still warm.

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

Step 10: Make the pink drizzle by mixing powdered sugar, milk, and pink food coloring (if using) until smooth. Drizzle this glaze over the cooled cookies before serving.

Tips & Variations

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

You can substitute freeze-dried strawberries with dried raspberries or cranberries for a different twist.

If you prefer a thicker glaze, reduce the amount of milk or add more powdered sugar until desired consistency is reached.

Chill the dough for 30 minutes before baking to help maintain cookie shape and prevent spreading.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries provide a crunchy texture and concentrated flavor that fresh strawberries can’t replicate. Using fresh strawberries may make the topping soggy, so it’s best to stick to freeze-dried for this recipe.

What can I use instead of vanilla wafer cookies?

If vanilla wafers are not available, graham crackers or shortbread cookies make a great substitute for the crunchy topping. Just crush them finely before mixing with the strawberries and butter.