Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Introduction

These Strawberry Crunch Cookies combine a classic buttery base with a delightful freeze-dried strawberry and vanilla wafer crumb topping. Finished with a sweet pink drizzle, they’re perfect for a special treat or anytime you want a fruity twist on your cookies.

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
• 3/4 cup freeze-dried strawberries (crushed)
• 3/4 cup vanilla wafer cookies (crushed)
• 2 tbsp unsalted butter (melted)
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1–2 drops pink food coloring (optional)

Instructions

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

Tips & Variations

• Use crushed freeze-dried raspberries instead of strawberries for a tart variation.
• Substitute vegan butter and egg replacer to make these cookies dairy-free and egg-free.
• For extra crunch, gently toast the crushed vanilla wafers before mixing with the strawberries and butter.
• If you don’t have freeze-dried strawberries, finely chop dried strawberries as a substitute, though the texture will be slightly different.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. When ready to eat, let refrigerated cookies come to room temperature for the best texture. The glaze may soften slightly upon refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Let it soften slightly before scooping and baking.

Why is the strawberry crunch topping pressed on after baking?

Pressing the topping on while the cookies are still warm helps it stick better and become slightly embedded, enhancing texture and flavor without burning the delicate strawberries.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

These Strawberry Crunch Cookies are a delightful twist on classic sugar cookies, topped with a crunchy mixture of freeze-dried strawberries and vanilla wafer crumbs, finished with a sweet pink glaze. Soft and buttery with a burst of fruity crunch, they make a perfect treat for any occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter together with the granulated and brown sugars until the mixture becomes light and fluffy, creating a smooth base for your cookies.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully blend, then stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. Shape Cookies: Using a spoon or cookie scoop, form 2-tablespoon-sized balls of dough and place them spaced on your prepared baking sheet. Slightly flatten each cookie ball to help them bake evenly.
6. Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the centers are set but soft.
7. Prepare Strawberry Crunch Topping: While the cookies bake, mix together the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter until the mixture becomes crumbly and combined.
8. Top Cookies: Remove the cookies from the oven and while they are still warm, gently press the strawberry crunch mixture on top to adhere, adding a flavorful, crunchy layer.
9. Cool Cookies: Allow the cookies to cool completely on a wire rack to let the topping set firmly.
10. Make Pink Drizzle: Whisk together the powdered sugar, milk, and optional pink food coloring until smooth and slightly runny. Drizzle this glaze over the cooled cookies for a sweet finishing touch and visual appeal.

Notes

• Use softened butter for easier creaming and better texture.
• Do not overmix the dough once the flour is added to keep cookies tender.
• The freeze-dried strawberries add concentrated flavor without moisture, so avoid substituting with fresh strawberries.
• The pink drizzle is optional but adds a lovely decorative and sweet finish.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Strawberry Crunch Cookies, Strawberry Cookies, Crunchy Cookie Topping, Pink Glaze Cookies, Freeze-Dried Strawberries Dessert