Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies combine a classic buttery base with a delightful crunchy strawberry topping and a sweet pink drizzle. These cookies are perfect for anyone looking to add a fruity twist to their baking lineup.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. 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 the back of a spoon.
6. Step 6: Bake for 10–12 minutes, or until the edges turn golden brown.
7. Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter to form the strawberry crunch topping.
8. Step 8: Remove the cookies from the oven. While still warm, gently press the strawberry crunch mixture on top of each cookie.
9. Step 9: Allow the cookies to cool completely on a wire rack.
10. Step 10: Mix the powdered sugar, milk, and optional pink food coloring to create the glaze. Drizzle it over the cooled cookies to finish.

Tips & Variations

• For a fun twist, try using other freeze-dried fruits like raspberries or blueberries in the crunch topping.
• If you prefer a less sweet drizzle, reduce the powdered sugar by a quarter cup and adjust milk accordingly.
• Press the crunch topping gently to avoid breaking the cookies but firmly enough so it sticks well.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the crunch topping crisp, place parchment paper between layers. If desired, gently warm in the microwave for 10 seconds before serving to refresh the flavors, but avoid overheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

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 preferred for a crisp texture.

Can these cookies be frozen?

Yes, you can freeze the baked cookies without the glaze and topping for up to 2 months. Thaw at room temperature, then add the strawberry crunch and drizzle before serving.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Delight in these Strawberry Crunch Cookies featuring a buttery, soft base topped with a crunchy strawberry and vanilla wafer crumble, finished with a sweet pink drizzle. Perfectly baked to golden edges, these cookies offer a delightful mix of textures and a burst of fruity flavor.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating good incorporation and aeration.
3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough and ensuring tender cookies.
6. Shape Cookies: Using a spoon or cookie scoop, form the dough into 2-tablespoon-sized balls. Place the dough balls onto the prepared baking sheet and slightly flatten each one to allow for even baking.
7. Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn golden brown, indicating doneness.
8. Prepare Strawberry Crunch Topping: While the cookies are baking, mix together the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter until the mixture is crumbly and well combined.
9. Add Crunch Topping: Remove the cookies from the oven and while they are still warm, gently press the strawberry crunch mixture on top so it adheres properly.
10. Cool Cookies: Allow the cookies to cool completely on a wire rack so the crunch topping sets nicely.
11. Make Pink Drizzle: Mix the powdered sugar with 1 to 2 tablespoons of milk and add 1 to 2 drops of pink food coloring if desired. Drizzle this glaze over the cooled cookies for a pretty finishing touch.

Notes

• Freeze-dried strawberries provide intense flavor without moisture; avoid substituting with fresh strawberries.
• The pink drizzle adds a decorative touch but can be omitted if preferred.
• Ensure cookies are warm but not hot when applying the crunch topping to help it stick.
• Store cookies in an airtight container to maintain freshness and crunch.

Keywords: strawberry cookies, crunchy cookies, homemade cookies, berry dessert, vanilla wafer cookies, pink drizzle