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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

4.8 from 111 reviews

These Strawberry Crunch Cookies are a delightful blend of soft buttery cookie dough topped with a crunchy mixture of crushed freeze-dried strawberries and vanilla wafers, finished with a sweet pink glaze. Perfect for a charming tea-time treat or a festive dessert, these cookies combine classic flavors with a unique textured topping and a beautiful drizzle.

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 easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter together with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This creates a creamy base for the cookies.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to incorporate air and moisture. Then stir in the vanilla extract to enhance the flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and seasoning evenly throughout the flour.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough which could toughen the cookies.
  6. Form Cookies: Scoop the dough using a 2-tablespoon measure into balls and place them on the prepared baking sheet with space between each. Slightly flatten each dough ball to help them spread evenly while baking.
  7. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown, indicating doneness.
  8. Prepare Topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and melted unsalted butter in a small bowl until the mixture is crumbly and clings together slightly.
  9. Add Topping: Remove cookies from the oven, and while they are still warm, gently press the strawberry crunch topping onto each cookie. This allows the topping to stick as the cookies cool.
  10. Cool Cookies: Let the cookies cool completely on the baking sheet or transfer to a wire rack. Cooling helps the cookies set and the topping firm up.
  11. Make Pink Drizzle: In a small bowl, mix powdered sugar with 1 to 2 tablespoons of milk and add pink food coloring if desired. Adjust milk quantity to achieve a drizzle consistency.
  12. Decorate Cookies: Drizzle the pink glaze over the cooled cookies using a spoon or piping bag for a decorative and sweet finish. Allow the glaze to set before serving.

Notes

  • Make sure the butter is softened to room temperature for easy creaming with the sugars.
  • Do not overmix the dough to maintain tender cookies.
  • Freeze-dried strawberries provide a concentrated flavor and crunch; substitute fresh strawberries are not recommended for the topping.
  • The pink drizzle is optional but adds a lovely decorative touch and sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Strawberry Crunch Cookies, Strawberry Cookies, Crunch Topping, Baked Cookies, Dessert Cookies, Pink Drizzle Cookies

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