Description
These Strawberry Crunch Cookies are soft, buttery, and bursting with sweet strawberry flavor, topped with a crispy strawberry-vanilla crumble. Perfect for dessert, parties, or a fun treat, these cookies are an irresistible twist on classic flavors!
Ingredients
Scale
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
For the Strawberry Crunch Topping: (Full topping details to be added as needed)
Instructions
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Mix in the egg, beating until combined.
Step 2: Assemble & Bake
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 3: Add the Crunch Topping
- Once cooled, sprinkle cookies with strawberry crunch topping for extra texture and flavor.
Notes
- Make it extra crunchy – Add crushed freeze-dried strawberries and vanilla cookie crumbs to the topping.
- For a stronger strawberry flavor – Mix strawberry extract or jam into the dough.
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
