Delicious Strawberry Crunch Cookies
These cookies blend sweet and fruity flavors with a crunchy topping and a pink drizzle, making them a delightful treat perfect for sharing.
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.
Notes
Store cookies in an airtight container at room temperature for about a week. They can be frozen but must be cooled completely before freezing.