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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.6 from 51 reviews

These Strawberry Crunch Cookies feature a soft, buttery base topped with a delightful crumbly mix of freeze-dried strawberries and vanilla wafers, finished with a sweet pink glaze drizzle. Perfectly golden with a fresh strawberry crunch, these cookies are a luscious 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, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter. 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 to evenly distribute the leavening agent and salt.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
  6. Form Cookies: Scoop the dough into 2-tablespoon-sized balls. Place them on the prepared baking sheet with space in between and slightly flatten each cookie to promote even baking.
  7. Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges turn golden, indicating they are cooked through but still soft inside.
  8. Prepare Strawberry Crunch Topping: While the cookies bake, combine crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted butter in a small bowl, mixing until crumbly.
  9. Top Cookies: Remove the cookies from the oven and, while still warm, gently press the strawberry crunch topping onto each cookie so it adheres.
  10. Cool Cookies: Allow the cookies to cool completely on a wire rack to set the topping and prepare them for the glaze.
  11. Make Pink Drizzle: Mix powdered sugar, milk, and optional pink food coloring until smooth to create a glaze, then drizzle over the cooled cookies for a sweet finishing touch.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Press the strawberry crunch topping gently to avoid breaking the cookies.
  • Adjust milk quantity in glaze for desired drizzle consistency.
  • Freeze-dried strawberries add concentrated flavor but can be substituted with finely chopped dried strawberries if unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Strawberry Crunch Cookies, Strawberry Cookies, Dessert Cookies, Strawberry Topping, Glazed Cookies, Vanilla Wafers, Strawberry Dessert

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