Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Introduction

These Strawberry Crunch Cookies are a delightful treat featuring a buttery base topped with a crunchy strawberry and vanilla wafer crumb mixture. Finished with a sweet pink drizzle, they are perfect for those who love a burst of fruity flavor and texture in every bite.

Ingredients

• 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

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Step 5: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Slightly flatten each cookie.
6. Step 6: Bake for 10–12 minutes or until the edges turn golden brown.
7. Step 7: While the cookies bake, mix the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
8. Step 8: Remove the cookies from the oven and, while still warm, gently press the strawberry crunch mixture on top of each cookie.
9. Step 9: Allow the cookies to cool completely on a wire rack.
10. Step 10: In a small bowl, combine powdered sugar, milk, and pink food coloring (if using) to make the glaze. Drizzle the glaze over the cooled cookies before serving.

Tips & Variations

• For an extra burst of fruit flavor, try adding a teaspoon of strawberry extract to the dough.
• If you prefer a less sweet topping, reduce the amount of powdered sugar in the glaze or skip the drizzle entirely.
• Freeze-dried raspberries can be used instead of strawberries for a tart twist.
• Make sure not to overmix the dough once the flour is added to keep the cookies tender.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the topping crunchy, avoid stacking the cookies directly on top of each other. Reheat gently in a low oven if desired to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which can affect the crunchiness of the topping. Freeze-dried strawberries are recommended to maintain a crisp texture, but you could finely chop fresh strawberries and briefly dry them before use.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This can help improve the flavor and texture of the cookies.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

Delightfully sweet and crunchy, these Strawberry Crunch Cookies combine a soft buttery base with a vibrant freeze-dried strawberry and vanilla wafer topping, finished with a delicate pink glaze. Perfect for a playful treat that balances fruity tang with a satisfying crunch.

• Author: Maya
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Strawberry Crunch Topping

• 3/4 cup freeze-dried strawberries (crushed)
• 3/4 cup vanilla wafer cookies (crushed)
• 2 tbsp unsalted butter (melted)

Pink Drizzle

• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1–2 drops pink food coloring (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, ensuring the cookies will have a tender texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, stirring gently just until combined to avoid overmixing.
5. Shape Cookies: Scoop the dough into 2-tablespoon-sized balls and place them on your prepared baking sheet. Slightly flatten each cookie to ensure even baking.
6. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
7. Prepare Strawberry Crunch Topping: While cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until the mixture becomes crumbly and easily spreadable.
8. Apply Topping: After removing the cookies from the oven and while still warm, gently press the strawberry crunch topping onto each cookie so it adheres well.
9. Cool Cookies: Allow the cookies to cool completely on a wire rack to set the topping firmly and prepare for glazing.
10. Make and Add Drizzle: Mix the powdered sugar, milk, and optional pink food coloring in a small bowl to create a smooth glaze. Drizzle this over the cooled cookies for a pretty finishing touch and added sweetness.

Notes

• Ensure the butter is properly softened for easier creaming with the sugars, which affects cookie texture.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• The strawberry crunch topping should be gently pressed onto warm cookies for best adhesion.
• Adjust milk quantity in the glaze to reach desired consistency: thicker for drizzling, thinner for dipping.
• Freeze-dried strawberries provide intense flavor without moisture that could affect cookie texture.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Keywords: strawberry cookies, crunchy cookies, baked cookies, strawberry dessert, vanilla wafer topping, pink glaze cookies