Description

Delight in these Strawberry Crunch Cookies featuring a buttery soft base topped with a crunchy strawberry and vanilla wafer crumb, finished with a sweet pink glaze. Perfectly balanced between soft and crispy textures, these cookies offer a fruity twist with the freeze-dried strawberries adding a vibrant flavor and color. Ideal for sharing or enjoying with a cup of tea.

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 ensure the cookies bake evenly and don’t stick.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure they’re fully incorporated. Then stir in the vanilla extract for flavor.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause toughness.
Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and place them spaced out on the prepared baking sheet. Slightly flatten each cookie to promote even baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown, indicating they are perfectly baked.
Prepare Strawberry Crunch Topping: While the cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until a crumbly mixture forms.
Add Crunch Topping to Cookies: Remove the warm cookies from the oven and gently press the strawberry crunch mixture on top of each cookie to create a delicious crunchy topping.
Cool Cookies: Allow the cookies to cool completely on a wire rack to set the topping and prepare for glazing.
Make Pink Drizzle: Mix powdered sugar with milk and add a drop or two of pink food coloring until you reach the desired consistency and color. Drizzle this glaze over the cooled cookies for a sweet finishing touch.

Notes

For best results, use room-temperature butter to achieve a light and fluffy dough.
Do not overmix the dough once the flour is added to keep cookies tender.
Adjust the milk quantity in the glaze to get the perfect drizzle consistency.
Freeze-dried strawberries add intense flavor without extra moisture; fresh strawberries are not recommended.
Store cookies in an airtight container at room temperature for up to 5 days.

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

Keywords: Strawberry Cookies, Crunch Cookies, Crumb Topping Cookies, Baked Strawberry Cookies, Pink Glaze Cookies, Dessert Cookies