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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.6 from 82 reviews

Delight in these Strawberry Crunch Cookies featuring a buttery base topped with a crunchy mixture of freeze-dried strawberries and vanilla wafers, finished with a sweet pink glaze. Perfectly balanced with a tender interior and crunchy topping, these cookies are a festive treat for any occasion.

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 the 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 the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
  3. Add the Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to prevent overworking the dough which could result in tough cookies.
  6. Shape the Cookies: Scoop dough into 2-tablespoon-sized balls and place them spaced apart on the prepared baking sheet. Slightly flatten each cookie ball to prepare for even baking.
  7. Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn a light golden brown, indicating they are cooked through.
  8. Prepare Strawberry Crunch Topping: While the cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter until the mixture is crumbly and evenly combined.
  9. Add Topping: Once cookies are removed from the oven and still warm, gently press the strawberry crunch mixture on top of each cookie to help it adhere.
  10. Cool Let the cookies cool completely on the baking sheet or a wire rack to set the topping firmly.
  11. Make and Drizzle Glaze: In a small bowl, mix powdered sugar with milk and optional pink food coloring to create a smooth glaze. Drizzle the glaze over the cooled cookies to add sweetness and a pop of color.

Notes

  • For best results, ensure the butter is properly softened to create a creamy batter without lumps.
  • Don’t overmix the dough once the dry ingredients are added to keep cookies tender.
  • Freeze-dried strawberries provide intense flavor without added moisture; make sure they are crushed finely for the topping.
  • The pink drizzle is optional but adds a festive look and extra sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Strawberry cookies, crunchy topping cookies, vanilla wafer cookies, freeze-dried strawberry cookies, baked strawberry cookies, pink glaze cookies

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