Strawberry Crunch Cookies
These cookies are soft and chewy, bursting with the natural sweetness of strawberries and the indulgence of creamy white chocolate.
Servings: 12 servings
Calories: 220kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup freeze-dried strawberries, crushed
- 0.33 cup white chocolate chips
Crunch Topping
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter, cold
- 3 tablespoons granulated sugar
Pink Drizzle
- 0.5 cup powdered sugar
- 1-2 tablespoons milk
- 1-2 drops pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips.
- For the crunch topping, mix flour, cold butter, and sugar using a fork until crumbly.
- Scoop dough onto the baking sheet, flatten slightly, and sprinkle with crunch topping.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Let cookies cool on a wire rack.
- For the pink drizzle, whisk together powdered sugar, milk, and food coloring. Drizzle over cooled cookies.
Notes
Store in an airtight container for up to 3 days. Freeze for up to 3 months. Let thaw at room temperature before serving.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 20mg | Iron: 1mg