Strawberry Crunch Cookies
Strawberry Crunch Cookies combine a soft vanilla cookie base with a buttery strawberry crumb topping and a sweet pink drizzle. Inspired by the classic strawberry shortcake ice cream bars, these cookies are easy to make, fun to decorate, and guaranteed to impress at any gathering.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the Strawberry Crunch Topping:
- 3/4 cup freeze-dried strawberries crushed
- 3/4 cup vanilla wafer cookies crushed
- 2 tbsp unsalted butter melted
- For the Pink Drizzle:
- 1/2 cup powdered sugar
- 1 –2 tbsp 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 large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
- Scoop dough into 2-tablespoon-sized balls and place on the baking sheet. Slightly flatten each cookie.
- Bake for 10–12 minutes or until edges are golden.
- While cookies bake, mix crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
- Remove cookies from oven and while still warm, gently press the strawberry crunch mixture on top.
- Let cookies cool completely.
- Mix powdered sugar, milk, and food coloring to make glaze. Drizzle over the cooled cookies.
Notes
For thicker cookies, chill dough for 30 minutes before baking.
You can substitute gluten-free flour and cookies for dietary needs.
Store in an airtight container for up to 5 days.