Introduction

Strawberry Crunch Cookies combine a soft, buttery base with a delightful crunchy topping made from freeze-dried strawberries and vanilla wafers. Finished with a sweet pink glaze, these cookies are a charming treat perfect 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 the 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: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the 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 with your hand or a spatula.
Step 6: Bake the cookies for 10–12 minutes or until the edges turn golden brown.
Step 7: While the cookies bake, mix the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a small bowl until crumbly.
Step 8: Remove the cookies from the oven and gently press the strawberry crunch topping onto each cookie while they are still warm.
Step 9: Allow the cookies to cool completely on a wire rack.
Step 10: To make the pink drizzle, combine the powdered sugar, milk, and optional food coloring until smooth. Drizzle this glaze over the cooled cookies.

Tips & Variations

For stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
If freeze-dried strawberries are unavailable, use fresh finely chopped strawberries, but reduce the amount slightly to avoid too much moisture.
Substitute vanilla wafers with graham crackers for a slightly different crunch and flavor.
Allow the glaze to set fully before storing to prevent stickiness.
Use white chocolate chips in the dough for extra sweetness and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep the crumb topping crunchy, avoid refrigeration as moisture can soften it. If needed, reheat cookies gently in a warm oven for a few minutes before serving.

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 refrigerate it. Bring dough to room temperature before baking for the best texture.

What if I don’t have freeze-dried strawberries?

Freeze-dried strawberries add crunch without moisture. If unavailable, freshly chopped strawberries can be used but may make the topping softer. Alternatively, omit the strawberries and increase crushed vanilla wafers for texture.