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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.8 from 330 reviews

These Strawberry Crunch Cookies are a delightful treat featuring a soft, buttery cookie base topped with a crunchy mixture of freeze-dried strawberries and vanilla wafers, finished with a sweet pink glaze drizzle. Perfectly golden and bursting with strawberry flavor, these cookies combine textures and flavors for a delicious baked good that’s both visually appealing and tasty.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture turns light in color and becomes fluffy, creating a creamy base for your cookies.
  3. Add Eggs and Vanilla: Incorporate eggs into the butter and sugar mixture one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract to add depth to the flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry blend to the wet mixture, carefully mixing until just combined to avoid overworking the dough.
  5. Shape Cookies: Use a spoon or cookie scoop to form 2-tablespoon-sized balls of dough. Place them evenly spaced on the prepared baking sheet and gently flatten each ball slightly with your hand or the back of a spoon to prepare for baking.
  6. Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
  7. Prepare Crunch Topping: While the cookies bake, combine crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl. Mix until the ingredients create a crumbly topping mixture.
  8. Apply Topping: When the cookies come out of the oven and are still warm, gently press the strawberry crunch topping onto each cookie to help it adhere and set as they cool.
  9. Cool Cookies: Allow the cookies to cool completely on a wire rack, which helps the topping to firm up and prevents the glaze from melting.
  10. Make and Drizzle Glaze: Mix powdered sugar with milk and optional pink food coloring in a small bowl until smooth to create the pink drizzle glaze. Drizzle this over the cooled cookies for a sweet and colorful finish.

Notes

  • For an extra crunch, you can lightly toast the crushed vanilla wafers before mixing them with the strawberries and butter.
  • Freeze-dried strawberries can be found at specialty grocery stores or online; if unavailable, you may substitute with finely chopped dried strawberries but expect a less crunchy texture.
  • The pink food coloring is optional; you can omit it or substitute with natural coloring like beet juice for a healthier option.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.

Keywords: strawberry cookies, crunch topping, pink glaze, dessert cookies, baked strawberry treats, vanilla wafers, freeze-dried strawberries

Find it online: https://ellaeatsdaily.com/strawberry-crunch-cookies-with-crumb-topping-and-glaze-recipe-2/