Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Introduction

These Strawberry Crunch Cookies combine a tender, buttery base with a delightful crunchy topping of freeze-dried strawberries and vanilla wafers. Finished with a sweet pink drizzle, they’re perfect for adding a pop of color and flavor to your cookie jar.

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

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

Tips & Variations

• Use room temperature butter for easier creaming and a lighter cookie texture.
• Crush the freeze-dried strawberries and vanilla wafers finely for an even topping that sticks well.
• Substitute milk with cream for a richer glaze or adjust thickness by adding more powdered sugar.
• For a chocolate twist, add mini chocolate chips to the cookie dough before baking.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep the crunch topping crisp, place parchment paper between layers. Reheat briefly in a low oven if you prefer a warm cookie, but avoid microwaving which can soften the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture and would make the topping soggy, so freeze-dried strawberries are best for a crisp texture.

What if I don’t have vanilla wafers for the topping?

You can substitute with crushed graham crackers or digestive biscuits to maintain a similar crunch and sweetness.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.6 from 72 reviews

• Author: Lily
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Strawberry Crunch Cookies feature a soft and buttery base topped with a crunchy mixture of freeze-dried strawberries and crushed vanilla wafers. Finished with a delicate pink glaze drizzle, they offer a delightful combination of textures and flavors, perfect for a sweet treat or sharing with friends and family.

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Ingredients

Scale 1x2x3x

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)

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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 the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which will help create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. Shape Cookies: Using a cookie scoop or tablespoon, form dough balls about 2 tablespoons in size and place them on the prepared baking sheet. Slightly flatten each dough ball to encourage even baking and a chewy center.
6. Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn a golden brown, indicating they are perfectly baked.
7. Prepare Strawberry Crunch Topping: While the cookies are baking, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl until the mixture becomes crumbly and well combined.
8. Add Crunch Topping: Remove the cookies from the oven when done. While they are still warm, gently press the strawberry crunch mixture onto the top of each cookie so it adheres properly as the cookies cool.
9. Cool Cookies: Allow the cookies to cool completely on a wire rack so the topping sets firmly and the texture perfects.
10. 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, sweet finish.

Notes

• Ensure butter is softened, not melted, for best creaming results.
• Do not overmix the dough once the flour is added to keep cookies tender.
• If freeze-dried strawberries are not available, finely chopped dried strawberries can be a substitute, though texture and crunch may vary.
• Adjust milk quantity in the glaze to achieve your preferred dripping consistency.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
• For a more intense strawberry flavor, add a small amount of strawberry extract to the dough or drizzle.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry cookies, crunchy topping, vanilla wafer crumbs, freeze-dried strawberries, pink glaze, easy dessert, cookie recipe, baking