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.

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 Oven: Preheat your 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 using an electric mixer until the mixture is light and fluffy, which will help create a tender cookie texture.
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.
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.
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.
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.
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.
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.
Cool Cookies: Allow the cookies to cool completely on a wire rack so the topping sets firmly and the texture perfects.
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