Dessert

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

ByLily Cross February 18, 2026February 18, 2026

Introduction

These Strawberry Crunch Cookies combine a soft, buttery base with a delightful crunchy topping of freeze-dried strawberries and vanilla wafers. Finished with a sweet pink glaze, they’re perfect for a charming treat that’s as beautiful as it is delicious.

The image shows a close-up of a crumb-topped cookie resting on a black wire cooling rack set on a white marbled surface. The cookie has a light golden crumb layer covering its surface, with rough, crumbly texture. On top, bright pink glaze is drizzled in thick, even lines across the cookie, adding a smooth and shiny contrast to the crumbly base. Other similar cookies, all also topped with crumb and pink drizzle, fill the background softly out of focus. The overall look is warm and inviting, highlighting the textured crumbs and vibrant pink glaze on the round cookies. Photo taken with an iphone --ar 4:5 --v 7

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
3/4 cup freeze-dried strawberries (crushed)
3/4 cup vanilla wafer cookies (crushed)
2 tbsp unsalted butter (melted)
1/2 cup powdered sugar
1–2 tbsp milk
1–2 drops pink food coloring (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
Step 5: Scoop dough into 2-tablespoon-sized balls and place on the baking sheet. Slightly flatten each cookie.
Step 6: Bake for 10–12 minutes or until edges are golden.
Step 7: While cookies bake, mix crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
Step 8: Remove cookies from oven and while still warm, gently press the strawberry crunch mixture on top.
Step 9: Let cookies cool completely.
Step 10: Mix powdered sugar, milk, and food coloring to make glaze. Drizzle over the cooled cookies.

Tips & Variations

For a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
Replace vanilla wafers with graham crackers for a slightly different crunch and flavor.
Use natural food coloring or omit it altogether for a more subtle look.
Make mini cookies by using smaller cookie dough scoops for bite-sized treats.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave if you prefer warm cookies. The crunch topping is best enjoyed fresh but will keep its texture for a day or two.