Why You’ll Love This Recipe
These Strawberry Crunch Cookies are not only delicious but visually stunning. The soft vanilla cookies provide the perfect base for the crunchy, buttery topping made with freeze-dried strawberries and vanilla wafers. The sweet pink drizzle adds a festive touch, making them ideal for parties, bake sales, or just as a special treat to enjoy with a cup of tea. They’re simple to make but pack a punch in terms of flavor and fun, and they’re sure to be a hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the Strawberry Crunch Topping:
- ¾ cup freeze-dried strawberries, crushed
- ¾ cup vanilla wafer cookies, crushed
- 2 tbsp unsalted butter, melted
For the Pink Drizzle:
- ½ cup powdered sugar
- 1–2 tbsp milk
- 1–2 drops pink food coloring (optional)
Directions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the cookies: Scoop out 2-tablespoon-sized balls of dough and place them on the prepared baking sheet. Slightly flatten each cookie with your hands or the back of a spoon.
- Bake the cookies: Bake for 10–12 minutes, or until the edges are golden and the cookies are set. Remove from the oven and allow them to cool slightly on the baking sheet.
- Prepare the strawberry crunch topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl. The mixture should be crumbly.
- Add the topping: While the cookies are still warm, gently press the strawberry crunch mixture onto the top of each cookie. Let the cookies cool completely on a wire rack.
- Make the pink drizzle: In a small bowl, mix together the powdered sugar, milk, and a few drops of pink food coloring (if using). Stir until smooth.
- Drizzle and serve: Once the cookies have cooled, drizzle the pink glaze over the top of each cookie. Let the drizzle set before serving.
Servings and Timing
- Prep time: 20 minutes
- Cook time: 12 minutes
- Total time: 32 minutes
- Servings: 24 cookies
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them or freeze them for up to 3 months. To enjoy them again, simply thaw at room temperature or heat them for a few seconds in the microwave.
FAQs
1. Can I use fresh strawberries instead of freeze-dried ones?
While fresh strawberries won’t give the same crunchy texture, you can use them if you prefer. Just be sure to chop them finely and dry them as much as possible to avoid excess moisture in the topping.
2. Can I make these cookies gluten-free?
Yes! You can use gluten-free flour and gluten-free vanilla wafers to make these cookies gluten-free. The texture may be slightly different, but they’ll still taste delicious.
3. Can I substitute the vanilla wafer cookies for something else?
Yes, you can substitute the vanilla wafer cookies with graham crackers or another type of crunchy biscuit if you prefer.
4. How do I prevent the pink drizzle from running off the cookies?
Make sure the cookies are completely cool before drizzling the glaze over them. This will help the drizzle set properly and avoid it running off the sides.
5. Can I skip the pink food coloring in the drizzle?
Absolutely! The food coloring is purely for aesthetic purposes, so you can leave it out if you prefer a more natural look or simply don’t have it on hand.
6. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and refrigerate it for up to 2 days. You may need to let the dough sit at room temperature for a few minutes before scooping and baking.
7. How can I make thicker cookies?
If you prefer thicker cookies, you can chill the dough for 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
8. Can I add other toppings to the cookies?
Feel free to get creative! You can add sprinkles, white or dark chocolate chips, or even crushed nuts to the topping for extra flavor and texture.
9. Can I make these cookies in a different shape?
Yes, you can shape the dough into other forms, such as round or heart-shaped cookies, using cookie cutters. Just be sure to adjust the baking time if necessary.
10. How do I get the perfect drizzle consistency?
If the drizzle is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar to thicken it up.
Conclusion
Strawberry Crunch Cookies are a fun and festive treat that perfectly captures the flavors of strawberry shortcake. With their soft vanilla cookie base, buttery strawberry crunch topping, and sweet pink drizzle, these cookies are as visually appealing as they are delicious. They’re perfect for any occasion, from holiday gatherings to afternoon snacks, and they’re sure to become a favorite in your baking repertoire. Whether you’re making them for a party or just to enjoy at home, these cookies are a guaranteed crowd-pleaser!
Strawberry Crunch Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Crunch Cookies combine a soft vanilla cookie base with a buttery strawberry crunch topping and a sweet pink drizzle, creating a festive and flavorful treat that’s perfect for any celebration.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup freeze-dried strawberries, crushed
¾ cup vanilla wafer cookies, crushed
2 tbsp unsalted butter, melted
½ cup powdered sugar
1–2 tbsp milk
1–2 drops pink food coloring (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the cookies: Scoop out 2-tablespoon-sized balls of dough and place them on the prepared baking sheet. Slightly flatten each cookie with your hands or the back of a spoon.
- Bake the cookies: Bake for 10–12 minutes, or until the edges are golden and the cookies are set. Remove from the oven and allow them to cool slightly on the baking sheet.
- Prepare the strawberry crunch topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a bowl. The mixture should be crumbly.
- Add the topping: While the cookies are still warm, gently press the strawberry crunch mixture onto the top of each cookie. Let the cookies cool completely on a wire rack.
- Make the pink drizzle: In a small bowl, mix together the powdered sugar, milk, and a few drops of pink food coloring (if using). Stir until smooth.
- Drizzle and serve: Once the cookies have cooled, drizzle the pink glaze over the top of each cookie. Let the drizzle set before serving.
Notes
Fresh strawberries can be used, but be sure to finely chop and dry them as much as possible to avoid excess moisture in the topping.
Gluten-free flour and gluten-free vanilla wafers can be used to make these cookies gluten-free.
You can substitute vanilla wafer cookies with graham crackers or any crunchy biscuit you prefer.
The pink food coloring is optional and only for aesthetic purposes.
To make thicker cookies, chill the dough for 30 minutes before baking.
Feel free to get creative with toppings, like adding sprinkles, chocolate chips, or crushed nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
