Description

Delight in these Strawberry Crunch Cookies featuring a buttery, soft base topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs, finished with a sweet pink glaze drizzle. Perfect as a sweet treat with a fruity twist, these cookies combine classic flavors with a colorful and textural contrast.

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

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
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, which helps incorporate air for tender cookies.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough blending. Stir in the vanilla extract for flavor.
Combine 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 and mix just until combined to avoid overworking the dough.
Form Cookies: Scoop the dough into approximately 2-tablespoon-sized balls and place them onto the prepared baking sheet. Slightly flatten each cookie ball to allow even baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
Prepare Strawberry Crunch Topping: While the cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted unsalted butter until the mixture is crumbly.
Add Crunch Topping: Remove the cookies from the oven and, while still warm, gently press the strawberry crunch mixture onto the tops of each cookie so it adheres.
Cool Cookies: Allow the cookies to cool completely on the baking sheet; this gives the topping a chance to set firmly.
Make and Drizzle Glaze: Mix powdered sugar, milk, and optional pink food coloring to create a smooth glaze. Drizzle this over the cooled cookies for a sweet, decorative finish.

Notes

Ensure the butter is softened, not melted, for optimal creaming with sugars.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
You can crush the freeze-dried strawberries using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
The pink food coloring in the glaze is optional and can be adjusted to desired intensity.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

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

Keywords: Strawberry cookies, Crunch topping, Vanilla wafer cookies, Pink glaze, Baked cookies, Fruity cookies, Dessert