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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

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.

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 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

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