Strawberry Crunch Cookies Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat combining soft, buttery cookie dough with a crunchy strawberry and vanilla wafer topping. Finished with a sweet pink drizzle, these cookies are as beautiful as they are delicious—perfect for brightening up any snack time or dessert table.

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
• 3/4 cup freeze-dried strawberries (crushed)
• 3/4 cup vanilla wafer cookies (crushed)
• 2 tbsp unsalted butter (melted)
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1–2 drops pink food coloring (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Step 5: Scoop the dough into 2-tablespoon-sized balls and arrange them on the prepared baking sheet. Slightly flatten each cookie.
6. Step 6: Bake for 10–12 minutes or until the edges are golden.
7. Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
8. Step 8: Remove the cookies from the oven and gently press the strawberry crunch mixture onto each cookie while they are still warm.
9. Step 9: Allow the cookies to cool completely on a wire rack.
10. Step 10: Mix the powdered sugar, milk, and pink food coloring (if using) to create a glaze. Drizzle this over the cooled cookies before serving.

Tips & Variations

• For an extra burst of strawberry flavor, fold a few freeze-dried strawberry pieces into the cookie dough before baking.
• Use crushed graham crackers instead of vanilla wafers for a different crunch and flavor profile.
• If you prefer a less sweet glaze, reduce the powdered sugar or skip the food coloring altogether.
• Make sure not to overmix the dough to keep your cookies tender.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them for up to 3 months and thaw at room temperature before serving. To refresh the glaze, you can drizzle a little extra glaze over thawed cookies. These cookies are best enjoyed within a few days for optimal 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 more moisture and won’t provide the same crunchy texture as freeze-dried strawberries, so it’s best to stick with freeze-dried for the topping.

Can I make the dough ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours before baking. Just let it come to room temperature slightly before scooping and baking.

Strawberry Crunch Cookies Recipe

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★★★★★

4.5 from 95 reviews

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

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Description

Delight in these Strawberry Crunch Cookies, featuring a buttery base topped with a vibrant, crunchy blend of freeze-dried strawberries and vanilla wafer crumbs, finished with a sweet pink drizzle. Perfectly soft on the inside and crisp at the edges, these cookies combine classic flavors with a fun twist.

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Ingredients

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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 prepare for baking.
2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookies.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. 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. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
5. Form Cookies: Scoop the dough into 2-tablespoon-sized balls and place them onto the prepared baking sheet, then slightly flatten each ball to help them bake evenly.
6. Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn a golden brown.
7. Prepare Strawberry Crunch Topping: While cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until the mixture becomes crumbly.
8. Add Crunch Topping: Remove cookies from the oven and, while still warm, gently press the strawberry crunch mixture on top of each cookie to create a delicious textured layer.
9. Cool Cookies: Allow the cookies to cool completely so that the topping sets firmly.
10. Make and Add Pink Drizzle: Mix the powdered sugar with milk and optional pink food coloring to create a glaze. Drizzle this over the cooled cookies for a sweet and festive finish.

Notes

• For extra crunch, you can toast the vanilla wafers slightly before crushing.
• Freeze-dried strawberries add a concentrated flavor without moisture—use fresh strawberries for a different texture but adjust topping quantity.
• The pink drizzle is optional but adds a beautiful, eye-catching touch to your cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To keep the strawberry crunch topping crisp, add it only after baking while cookies are still warm.

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

Keywords: Strawberry Crunch Cookies, strawberry cookies, crunchy cookies, vanilla wafer topping, pink glaze cookies, baked cookies, fruit-flavored cookies