Strawberry Crunch Cookies

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Strawberry Crunch Cookies

Creamy-sweet with a satisfying crunch, these Strawberry Crunch Cookies are the kind of treat that brightens an ordinary afternoon.

Prep Time15

Cook Time14

Total Time30

Course: Dessert

Cuisine: American

Keyword: Easy, Fruity

Servings: cookies

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Whisk
Spatula

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 Room temperature
0.75 cup Granulated sugar
1 large Egg Room temperature
1 teaspoon Vanilla extract

Mix-ins

0.5 cup Freeze-dried strawberries, crushed Into small pieces
0.33 cup White chocolate chips

Crunch Topping

0.25 cup All-purpose flour
2 tablespoons Unsalted butter, cold Cut into small cubes
3 tablespoons Granulated sugar

Pink Drizzle

0.5 cup Powdered sugar
1-2 tablespoons Milk Start with 1 tablespoon
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 1 1/4 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
In another bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
Beat in 1 large egg and 1 teaspoon vanilla extract until well combined and slightly glossy.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
Fold in 1/2 cup crushed freeze-dried strawberries and 1/3 cup white chocolate chips using a spatula so the pieces stay intact and evenly distributed.
For the crunch topping, mix 1/4 cup flour, 2 tablespoons cold butter, and 3 tablespoons granulated sugar using a fork until crumbly and pea-sized.
Scoop heaping tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the palm of your hand or the bottom of a glass.
Sprinkle a generous pinch of the crunch topping over each cookie, pressing lightly so it sticks.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set but still soft.
Let cookies cool on a wire rack for at least 10 minutes to firm up.
For the pink drizzle, whisk together 1/2 cup powdered sugar with 1 tablespoon milk, adding more milk to reach a drizzling consistency. Stir in 1–2 drops of pink food coloring if desired. Drizzle over cooled cookies with a spoon or piping bag.

Notes

Store cooled cookies in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.

Nutrition