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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.8 from 66 reviews

Delightfully sweet and crunchy Strawberry Crunch Cookies topped with a buttery crumble of freeze-dried strawberries and vanilla wafers, finished with a delicate pink glaze drizzle. Perfectly soft and chewy inside with a crispy, fruity topping, these cookies are an irresistible treat for strawberry lovers.

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 line a baking sheet with parchment paper to prevent sticking and ensure even 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, which helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and moisture. Stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
  5. Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Slightly flatten each cookie to allow even baking and spreading.
  6. Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown, indicating they are cooked through but still soft inside.
  7. Prepare Strawberry Crunch Topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl, mixing until crumbly.
  8. Add Crunch Topping: Remove the cookies from the oven and while still warm, gently press the strawberry crunch mixture onto the top of each cookie to adhere the crumbly topping.
  9. Cool Cookies: Allow the cookies to cool completely on a wire rack to set the crunch topping firmly.
  10. Make Pink Drizzle: In a small bowl, mix powdered sugar with milk and optional pink food coloring until smooth and drizzleable. Drizzle this glaze over the cooled cookies for a pretty and sweet finish.

Notes

  • For best texture, do not overmix the dough once the flour is added.
  • Freeze-dried strawberries add a concentrated fruity crunch – avoid substituting with fresh strawberries.
  • You can adjust the milk quantity in the glaze for desired consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute butter with plant-based margarine and use a suitable milk alternative in the glaze.

Keywords: Strawberry cookies, strawberry crunch, vanilla wafer topping, fruity cookies, strawberry glaze cookies, baked strawberry treats

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