Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Allow the cookies to cool completely on the baking sheet or a wire rack so the topping sets properly.
- 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
