Looking for a tasty treat that blends sweet and fruity flavors? Try these Delicious Strawberry Crunch Cookies! With their crunchy topping and a hint of pink drizzle, they’re as fun to make as they are to eat. Perfect for sharing with friends and family, these cookies are sure to delight everyone with their bright flavor and lovely look.
Why Make This Recipe
These strawberry crunch cookies are an excellent choice for several reasons. First, they are easy to make, requiring simple ingredients that you might already have at home. Second, the combination of freeze-dried strawberries and white chocolate chips gives these cookies a delightful taste. Lastly, the crunchy topping and cute pink drizzle make them visually appealing, perfect for parties and gatherings!
How to Make Delicious Strawberry Crunch Cookies
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
- 1/3 cup white chocolate chips
Crunch Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cold
- 3 tablespoons granulated sugar
Pink Drizzle:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1–2 drops pink food coloring (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture. Mix until it comes together.
- Fold in the crushed freeze-dried strawberries and white chocolate chips gently.
- In a small bowl, mix the crunch topping ingredients: flour, cold butter, and sugar. Use a fork or your fingers to make a crumbly mixture.
- Scoop 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet.
- Flatten the dough slightly, then sprinkle the crunch topping over each cookie.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Let the cookies cool on a wire rack.
- For the pink drizzle, whisk powdered sugar, milk, and food coloring until smooth.
- Drizzle over the cooled cookies and let them set before serving.
How to Serve Delicious Strawberry Crunch Cookies
These cookies are delicious on their own, but you can serve them with a glass of milk or a scoop of vanilla ice cream for an extra treat! They are perfect for snack time, dessert after dinner, or even for a fun picnic.
How to Store Delicious Strawberry Crunch Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them! Just make sure they are completely cooled before placing them in a freezer bag.
Tips to Make Delicious Strawberry Crunch Cookies
- Make sure your butter is softened for easy mixing. You can leave it out at room temperature for about an hour before using it.
- Try to crush the freeze-dried strawberries into small pieces to distribute the flavor well in the cookies.
- If you don’t have pink food coloring, the cookies will still look great without it; the natural color of the strawberries will shine through.
Variation
You can customize these cookies by adding nuts or using dark chocolate chips instead of white chocolate. For a more intense strawberry flavor, consider adding a few tablespoons of strawberry jam to the dough.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries contain too much moisture and can make the cookies soggy. Freeze-dried strawberries are best for this recipe.
2. How can I make the cookies softer?
To make softer cookies, try slightly under-baking them. Remove them from the oven when they are just starting to turn golden around the edges.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to two days. Just make sure to let it come to room temperature before baking.
Enjoy making and sharing these Delicious Strawberry Crunch Cookies! They are sure to become a favorite in your home.
Delicious Strawberry Crunch Cookies
Ingredients
Cookie Ingredients
- 1 ¼ cups all-purpose flour For the cookie dough
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened Make sure it’s softened for easy mixing
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries, crushed Crushed into small pieces for better flavor distribution
- ⅓ cup white chocolate chips
Crunch Topping
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter, cold
- 3 tablespoons granulated sugar
Pink Drizzle
- ½ cup powdered sugar
- 1–2 tablespoons milk Adjust for desired consistency
- 1–2 drops pink food coloring (optional) Not required for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture. Mix until it comes together.
- Fold in the crushed freeze-dried strawberries and white chocolate chips gently.
Crunch and Bake
- In a small bowl, mix the crunch topping ingredients: flour, cold butter, and sugar. Use a fork or your fingers to make a crumbly mixture.
- Scoop 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet.
- Flatten the dough slightly, then sprinkle the crunch topping over each cookie.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Let the cookies cool on a wire rack.
Drizzle
- For the pink drizzle, whisk powdered sugar, milk, and food coloring until smooth.
- Drizzle over the cooled cookies and let them set before serving.
