Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Introduction

These Strawberry Crunch Cookies combine a soft, buttery base with a delightful topping of freeze-dried strawberries and vanilla wafer crumbs. Finished with a sweet pink drizzle, they offer a perfect balance of texture and flavor that’s sure to please any cookie lover.

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
• For the Strawberry Crunch Topping:
  • 3/4 cup freeze-dried strawberries (crushed)
  • 3/4 cup vanilla wafer cookies (crushed)
  • 2 tbsp unsalted butter (melted)
• For the Pink Drizzle:
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1–2 drops pink food coloring (optional)

Instructions

1. Step 1: Preheat your 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, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined.
5. Step 5: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Slightly flatten each cookie with your hand or a spatula.
6. Step 6: Bake for 10–12 minutes or until the edges turn golden brown.
7. Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl, stirring until crumbly.
8. Step 8: Remove the cookies from the oven and, while still warm, gently press the strawberry crunch mixture on top of each cookie.
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 the glaze. Drizzle this over the cooled cookies for a pretty finishing touch.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest to the dough to brighten the strawberry notes.
• If freeze-dried strawberries are unavailable, substitute with finely chopped dried strawberries for a chewier topping.
• Use white chocolate chips in the dough for a sweeter, creamier cookie base.
• Adjust the amount of milk in the glaze to get your preferred drizzle consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the cookies without the glaze and topping, then add them fresh after thawing. Reheat slightly before adding the topping for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried for the topping?

Fresh strawberries contain too much moisture, which will make the topping soggy. Freeze-dried strawberries are best as they keep the crunch without adding moisture.

Is it okay to omit the pink food coloring in the glaze?

Absolutely! The pink food coloring is optional and only adds a decorative touch. The glaze will still be delicious and add sweetness without it.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

Delight in these Strawberry Crunch Cookies featuring a buttery, tender cookie base topped with a crunchy mixture of freeze-dried strawberries and vanilla wafers, finished with a sweet pink glaze. Perfect for strawberry lovers looking for a deliciously textured treat with a beautiful presentation.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 make cleanup easier.
2. Cream Butter and Sugars: In a large bowl, use a mixer to cream 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: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with 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, mixing just until combined to avoid overworking the dough.
5. Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and place them onto the prepared baking sheet. Slightly flatten each ball to shape the cookies evenly.
6. Bake: Place the baking sheet in the oven and bake the cookies for 10–12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
7. Prepare Topping: While the cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until the mixture is crumbly but sticks together slightly.
8. Add Topping to Cookies: Remove the cookies from the oven and, while still warm, gently press the strawberry crunch mixture onto the tops to adhere.
9. Cool: Allow the cookies to cool completely on the baking sheet or a wire rack so the topping sets properly.
10. Make Pink Drizzle: In a small bowl, combine the powdered sugar with 1–2 tablespoons of milk and add pink food coloring drops if using. Stir until smooth and drizzle over the cooled cookies for a decorative and flavorful finish.

Notes

• Make sure the butter is softened to room temperature for easier creaming with sugars.
• Do not overmix the dough once flour is added to keep cookies tender.
• Adjust milk quantity in drizzle to achieve desired consistency.
• Freeze-dried strawberries can be crushed easily using a rolling pin or food processor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For extra crunch, lightly toast vanilla wafers before crushing.

Keywords: Strawberry cookies, crunch topping cookies, berry cookies, homemade cookies, glazed cookies, dessert cookies, strawberry treats