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Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/strawberry-crunch-cookies-with-crumb-topping-and-glaze-recipe/