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Delicious homemade strawberry crunch cookies with a crunchy topping

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.