Strawberry Crunch Cookies with White Chocolate
Soft butter cookies with freeze dried strawberries, white chocolate chips, a crunchy crumb topping, and a pink drizzle.
Equipment
- Baking sheet
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup freeze dried strawberries crushed
- ⅓ cup white chocolate chips
- ¼ cup all purpose flour for the crunch topping
- 2 tbsp unsalted butter cold, for the crunch topping
- 3 tbsp granulated sugar for the crunch topping
- ½ cup powdered sugar for the drizzle
- 1 tbsp milk for the drizzle, up to 1 more tbsp
- 1 drop pink food coloring optional, up to 2
Instructions
Cooking
- Mix the dough. Cream the butter and sugar, beat in the egg and vanilla, then mix in the dry ingredients, strawberries, and chips.
- Make the crumbs. Rub the topping flour, cold butter, and sugar into coarse crumbs.
- Scoop. Place 1 1/2 tablespoon scoops on a lined pan, flatten slightly, and press the crumbs on top.
- Bake. Bake at 350 degrees F for 12 to 14 minutes until the edges are golden.
- Cool. Move the cookies to a wire rack and cool completely.
- Drizzle. Whisk the powdered sugar, milk, and coloring and drizzle over the cooled cookies.
Notes
Substitutions: Freeze dried raspberries work in place of strawberries.
Tips: Crush the berries finely and cool the cookies before drizzling.
Storage: Room temperature for up to 4 days, or freeze undrizzled cookies for up to 3 months.