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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.8 from 89 reviews

These Strawberry Crunch Cookies combine a soft, buttery cookie base with a delightful strawberry crunch topping made from freeze-dried strawberries and vanilla wafer crumbs. Finished with a sweet pink glaze drizzle, these cookies bring a burst of fruity flavor and texture, perfect for spring and summer treats or any special occasion.

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 Glaze

  • 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 and ensure even baking.
  2. Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition for smoothness. Stir in vanilla extract for flavor depth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir until just combined to avoid overmixing and tough cookies.
  5. Form and Flatten Cookies: Scoop the dough into 2-tablespoon-sized balls and place them spaced evenly on the prepared baking sheet. Slightly flatten each ball to encourage even baking and a cookie shape.
  6. Bake Cookies: Bake in the preheated oven for 10–12 minutes until the edges turn golden brown, signaling they are done but still soft inside.
  7. Prepare Crunch Topping: While the cookies bake, combine crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl until the mixture is crumbly.
  8. Add Topping to Warm Cookies: Remove baked cookies from the oven and while still warm, gently press the strawberry crunch mixture on top of each cookie to adhere and create a crunchy topping.
  9. Cool Cookies: Allow the cookies to cool completely on a wire rack to set the topping and prevent melting of the glaze later.
  10. Make and Add Pink Glaze: Mix powdered sugar with milk until smooth, adding 1–2 drops of pink food coloring if desired for a festive appearance. Drizzle the glaze over the cooled cookies using a spoon or piping bag for an attractive finish.

Notes

  • Make sure the butter is fully softened to achieve the best creaming results with the sugars.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • The strawberry crunch topping should be applied while cookies are still warm to help it stick well.
  • Use freeze-dried strawberries rather than fresh or dried for the best crunch and concentrated flavor.
  • If you prefer a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
  • Allow glaze to set before storing cookies in an airtight container to avoid stickiness.
  • Cookies keep well for up to 4 days at room temperature in a sealed container or can be frozen for longer storage.

Keywords: strawberry cookies, crunch topping, vanilla wafer cookies, pink glaze, baked cookies, fruity dessert

Find it online: https://zarameals.com/strawberry-crunch-cookies-with-crumb-topping-and-glaze-recipe/