Print

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.

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

  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

Find it online: https://todayfoodrecipe.com/strawberry-crunch-cookies-recipe/