Short Description
Strawberry Crunch Cookies are a delightful blend of soft, buttery cookies with a burst of strawberry flavor and a crunchy topping. Made with freeze-dried strawberries and a vanilla wafer crumble, these cookies offer a perfect balance of sweetness and texture. A drizzle of glaze adds an optional finishing touch for extra indulgence.
Why You’ll Love This Recipe
- Bursting with strawberry flavor – The freeze-dried strawberries provide a concentrated strawberry taste without excess moisture.
- Soft and chewy texture – The cookies have a tender and buttery base, making them irresistible.
- Delicious crunchy topping – The combination of crushed vanilla wafers and freeze-dried strawberries adds a satisfying crunch.
- Easy to make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Perfect for any occasion – Great for parties, holidays, or an everyday sweet treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup freeze-dried strawberries, crushed into powder
For the Strawberry Crunch Topping:
- ½ cup freeze-dried strawberries, crushed
- ½ cup vanilla wafers or golden Oreos, crushed
- 2 tbsp unsalted butter, melted
For the Glaze (Optional):
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until smooth.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape & Bake: Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Make the Crunch Topping: In a small bowl, mix crushed freeze-dried strawberries, crushed vanilla wafers (or Oreos), and melted butter until combined.
- Glaze & Crunch: If using glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cookies, then sprinkle with the strawberry crunch topping.
- Serve & Enjoy: Let the cookies set for a few minutes before serving.
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 12 minutes
- Total Time: 30 minutes
- Servings: 12-14 cookies
- Calories per cookie: ~180
Variations
- Chocolate Twist: Add white chocolate chips or drizzle melted white chocolate instead of the glaze.
- Lemon Zest: Enhance the flavor by adding a teaspoon of lemon zest to the dough.
- Almond Flavoring: Substitute vanilla extract with almond extract for a nutty taste.
- Gluten-Free Option: Use a gluten-free flour blend and gluten-free vanilla wafers.
- Extra Crunch: Add chopped nuts like almonds or pecans to the topping.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: If you prefer a firmer texture, store in the fridge for up to a week.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for a few seconds to soften if needed.
FAQs
How do I crush freeze-dried strawberries?
Place them in a ziplock bag and crush them with a rolling pin, or use a food processor for a finer texture.
Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries add too much moisture and will alter the texture of the cookies.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping.
What can I use instead of vanilla wafers?
Golden Oreos, graham crackers, or shortbread cookies work well as substitutes.
Can I make these cookies without the glaze?
Absolutely! The cookies are delicious on their own or with just the crunch topping.
How do I keep the crunch topping from getting soggy?
Store the cookies in an airtight container at room temperature to maintain the crunch.
Can I double the recipe?
Yes, simply double all the ingredients and bake in batches as needed.
Are these cookies good for gifting?
Yes! They make a great homemade gift when packaged in a decorative tin or box.
Can I add other mix-ins?
Yes, white chocolate chips, chopped nuts, or coconut flakes would be great additions.
What if my cookies spread too much?
Chill the dough for 15-20 minutes before baking to prevent excessive spreading.
Conclusion
Strawberry Crunch Cookies are a deliciously unique treat with a perfect balance of soft, chewy texture and a crispy topping. Whether you enjoy them plain or with a drizzle of glaze, these cookies are sure to impress. Try them for your next gathering, holiday, or simply as a sweet indulgence!
Print
Strawberry Crunch Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12-14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.
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