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
