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Strawberry Crunch Cookies Recipe

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★★★★★

4.6 from 104 reviews

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.

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 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.
  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, incorporating air for a tender cookie texture.
  3. 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.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool completely: Allow the cookies to cool fully on the baking sheet or a wire rack to set the topping before adding the glaze.
  11. 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

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