Best Strawberry Crunch Cookies

These Strawberry Crunch Cookies are a fun and tasty treat! They are soft and chewy, topped with a delicious strawberry crunch. The pink drizzle adds a perfect touch. Everyone will love them!

## Why Make This Recipe

Here are a few reasons to try these cookies:

• They are easy to make and require simple ingredients.
• The strawberry flavor is fresh and delightful, perfect for any occasion.
• They look beautiful with the pretty pink drizzle.
• They are great for sharing with friends and family!

## How to Make Strawberry Crunch Cookies

Making these cookies is simple and fun. You will mix the dough, bake the cookies, and add a crunchy topping. Finally, drizzle on a sweet glaze for extra flair!

## 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)

## Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
5. Scoop dough into 2-tablespoon-sized balls and place on the baking sheet. Slightly flatten each cookie.
6. Bake for 10–12 minutes or until edges are golden.
7. While cookies bake, mix crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
8. Remove cookies from oven and while still warm, gently press the strawberry crunch mixture on top.
9. Let cookies cool completely.
10. Mix powdered sugar, milk, and food coloring to make glaze. Drizzle over the cooled cookies.

## How to Serve Strawberry Crunch Cookies

Serve these cookies with milk or tea. They also go well with a scoop of ice cream. Place them on a pretty plate for a nice touch.

## How to Store Strawberry Crunch Cookies

Store cookies in an airtight container. Keep them at room temperature for up to 5 days. You can warm them in the microwave for a few seconds if you like them soft.

## Tips to Make Strawberry Crunch Cookies

• Make sure the butter is softened for easy mixing.
• Do not overmix the dough to keep cookies soft.
• Press the topping on the cookies while they are warm for better sticking.
• Use different colors of food coloring for a fun twist!

## Variations

• Try other flavors of dried fruit for different cookie toppings.
• Substitute different flavored wafers for a unique taste.
• Make mini cookies for a bite-sized treat.

## FAQs

• Can I freeze these cookies? Yes, you can freeze the cookies for up to 2 months.
• Can I use fresh strawberries instead of freeze-dried? Fresh strawberries can make the topping soggy, so it’s better to use freeze-dried.
• Do I have to use food coloring? No, the cookies are delicious without it, but it adds a nice touch!

Strawberry Crunch Cookies

These Strawberry Crunch Cookies are soft and chewy, topped with a delicious strawberry crunch and a pink drizzle, making them a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1 cup unsalted butter (softened) Make sure the butter is softened for easy mixing.
• 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) Crushed to create a crunchy topping.
• 3/4 cup vanilla wafer cookies (crushed) Crushed to mix with strawberries.
• 2 tbsp unsalted butter (melted)

For the Pink Drizzle

• 1/2 cup powdered sugar
• 1 – 2 tbsp milk Add as needed to reach desired consistency.
• 1 – 2 drops pink food coloring (optional) Used for color; skip if desired.

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.

Baking

1. Scoop dough into 2-tablespoon-sized balls and place on the baking sheet. Slightly flatten each cookie.
2. Bake for 10–12 minutes or until edges are golden.
3. While cookies bake, mix crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
4. Remove cookies from oven and while still warm, gently press the strawberry crunch mixture on top.
5. Let cookies cool completely.

Drizzling

1. Mix powdered sugar, milk, and food coloring to make glaze. Drizzle over the cooled cookies.

Notes

Serve these cookies with milk or tea, or enjoy with a scoop of ice cream. Store cookies in an airtight container at room temperature for up to 5 days. Warm in the microwave for a few seconds if desired.