Ingredients
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed into powder
For the Strawberry Crunch Topping:
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafers or golden Oreos, crushed
- 2 tbsp unsalted butter, melted
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed into powder
For the Strawberry Crunch Topping:
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup vanilla wafers or golden Oreos, crushed
- 2 tbsp unsalted butter, melted
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
1️⃣ Preheat & Prep – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. Set aside.
3️⃣ Cream Butter & Sugar – In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.
4️⃣ Combine Wet & Dry – Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5️⃣ Shape & Bake – Scoop out tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set. Let them cool for 5 minutes before transferring to a wire rack.
6️⃣ Make the Crunch Topping – In a small bowl, mix crushed freeze-dried strawberries, crushed vanilla wafers (or Oreos), and melted butter until combined.
7️⃣ Glaze & Crunch – If using glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies, then sprinkle with the strawberry crunch topping.
8️⃣ Serve & Enjoy – Let the cookies set before serving. Enjoy their soft texture with a perfect crunchy topping
1️⃣ Preheat & Prep – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. Set aside.
3️⃣ Cream Butter & Sugar – In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.
4️⃣ Combine Wet & Dry – Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5️⃣ Shape & Bake – Scoop out tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set. Let them cool for 5 minutes before transferring to a wire rack.
6️⃣ Make the Crunch Topping – In a small bowl, mix crushed freeze-dried strawberries, crushed vanilla wafers (or Oreos), and melted butter until combined.
7️⃣ Glaze & Crunch – If using glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies, then sprinkle with the strawberry crunch topping.
8️⃣ Serve & Enjoy – Let the cookies set before serving. Enjoy their soft texture with a perfect crunchy topping
Notes
- Store cookies in an airtight container for up to 5 days.
- Use white chocolate chips or drizzle for an extra sweet touch.
- Try swapping golden Oreos with graham crackers for a different crunch flavor.
- Store cookies in an airtight container for up to 5 days.
- Use white chocolate chips or drizzle for an extra sweet touch.
- Try swapping golden Oreos with graham crackers for a different crunch flavor.
