Introduction

Strawberry Crunch Cookies combine soft, buttery cookie dough with a delightful topping of crushed freeze-dried strawberries and vanilla wafers. Finished with a sweet pink drizzle, these charming treats are perfect for sharing or brightening up any day.

Strawberry Crunch Cookies Recipe - Recipe Image

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 incorporate the dry ingredients into the wet mixture, mixing just until 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 spatula.
Step 6: Bake the cookies for 10–12 minutes, or until the edges turn golden.
Step 7: While the cookies are baking, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl until crumbly.
Step 8: When you remove the cookies from the oven, gently press the strawberry crunch mixture onto the warm cookies.
Step 9: Allow the cookies to cool completely on the baking sheet.
Step 10: In a small bowl, whisk together the powdered sugar, milk, and pink food coloring if using, to create the glaze. Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

For an extra burst of strawberry flavor, add a teaspoon of strawberry extract to the cookie dough.
Substitute the vanilla wafers with crushed graham crackers for a slightly different texture and taste.
Use natural food coloring or beet powder for a vibrant pink drizzle without artificial ingredients.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies without the glaze and topping, then add them fresh after thawing. Reheat gently in a low oven if desired before adding the crunch topping and drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries work best for the crunch topping as they add texture without moisture. Using fresh strawberries may make the topping soggy.

How do I prevent the drizzle from melting or running?

Ensure the cookies are completely cooled before drizzling the glaze. Use a thicker glaze by adding less milk if it seems too runny.

Strawberry Crunch Cookies Recipe

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Strawberry Crunch Cookies are delightful, soft-baked treats topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs, finished with a sweet pink glaze. Perfect for berry lovers looking for a unique twist on classic sugar cookies, these cookies combine a tender, buttery base with a flavorful, crunchy strawberry topping and a charming drizzle for extra sweetness and visual appeal.

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

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 and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
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, incorporating air for a tender cookie texture.
Add eggs and vanilla: Beat in eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for added flavor.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
Mix dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
Form and flatten cookies: Scoop dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, slightly flattening each ball to encourage even spreading during baking.
Bake the cookies: Bake at 350°F (175°C) for 10–12 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 wafers, and melted butter until the mixture is crumbly and well combined.
Apply topping: Remove the cookies from the oven and, while they are still warm, gently press the strawberry crunch mixture on top so it adheres to the cookies.
Cool completely: Allow the cookies to cool fully on the baking sheet or a wire rack to set the topping before adding the glaze.
Make and drizzle glaze: Combine powdered sugar, milk, and optional pink food coloring to create a smooth glaze, then drizzle it over the cooled cookies for a sweet and decorative finish.

Notes

For best results, use fresh, softened butter at room temperature to ensure proper creaming with sugar.
Do not overmix the dough once the flour is added to keep the cookies tender.
Use freeze-dried strawberries for the topping to maintain crunch without adding moisture.
The pink food coloring in the glaze is optional but adds a lovely aesthetic touch.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Freeze-dried strawberries and vanilla wafer cookies can be crushed using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Keywords: Strawberry cookies, strawberry crunch cookies, berry cookies, vanilla wafer topping, pink drizzle cookies, soft baked cookies, freeze-dried strawberry recipes