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Strawberry Crunch Cookies with Crumb Topping & Glaze 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.

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

  1. 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.
  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, which helps create a tender cookie texture.
  3. 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.
  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 gently until just combined to avoid overworking the dough.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool Completely: Transfer the cookies to a wire rack and allow them to cool thoroughly, which helps the topping set firmly in place.
  10. 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

Find it online: https://kitchenwithkai.com/strawberry-crunch-cookies-with-crumb-topping-and-glaze-recipe/