Introduction

Strawberry Crunch Cookies are a delightful treat combining a classic buttery cookie base with a crunchy, fruity topping and a sweet pink drizzle. These cookies offer a perfect balance of soft and crisp textures, making them irresistible for any occasion.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined.
Step 5: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Slightly flatten each cookie.
Step 6: Bake for 10–12 minutes or until the edges turn golden.
Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl until crumbly.
Step 8: Remove the cookies from the oven and while still warm, gently press the strawberry crunch mixture on top of each cookie.
Step 9: Allow the cookies to cool completely on a wire rack.
Step 10: Mix powdered sugar, milk, and pink food coloring (if using) to create the glaze. Drizzle it over the cooled cookies and let set before serving.

Tips & Variations

Use freeze-dried raspberries or blueberries instead of strawberries for a different fruity crunch.
For extra texture, add chopped nuts to the topping mixture.
If you prefer a thicker glaze, reduce the milk slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the topping crunchy, avoid stacking the cookies until the glaze is fully set. Reheat slightly in the microwave if desired, but enjoy best at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freeze-dried strawberries whole instead of crushed?

Crushing the freeze-dried strawberries helps the topping adhere better and provides an even texture, but you can leave some pieces slightly larger for added bite if you prefer.

Is it necessary to use vanilla wafer cookies for the crunch topping?

Vanilla wafers add a sweet, crumbly texture, but you can substitute with graham crackers or shortbread cookies for a different flavor profile.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Print Recipe

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4.5 from 76 reviews

Delight in these Strawberry Crunch Cookies featuring a tender, buttery base topped with a crunchy freeze-dried strawberry and vanilla wafer crumb, finished with a sweet pink glaze. Perfect for a sweet snack or festive treat, these cookies combine classic flavors with a fun, fruity twist.

Author: Kai
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 the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
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, which helps create a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance 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 gently until just combined to avoid overworking the dough.
Shape Cookies: Using a spoon or cookie scoop, form dough into 2-tablespoon-sized balls. Place them evenly spaced on your prepared baking sheet and slightly flatten each ball to help them bake evenly.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges become golden brown, indicating they are perfectly baked.
Prepare Strawberry Crunch Topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl until crumbly but cohesive.
Add Crunch Topping to Cookies: Right after removing the warm cookies from the oven, gently press the strawberry crunch topping mixture onto the tops of each cookie so it sticks as they cool.
Cool Completely: Transfer the cookies to a wire rack and allow them to cool thoroughly, which helps the topping set firmly in place.
Make and Drizzle Pink Glaze: Mix powdered sugar with 1 to 2 tablespoons of milk and add a couple of drops of pink food coloring if desired. Drizzle this pink glaze over the cooled cookies for a sweet, decorative finish.

Notes

Be sure not to overmix the dough once dry ingredients are added to keep cookies tender.
If you don’t have freeze-dried strawberries, dried strawberries can be used but may affect the crunch texture.
The pink glaze is optional but adds a fun and appealing presentation to the cookies.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
For thicker cookies, slightly decrease the flattening before baking; for thinner, flatten more.

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