Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Introduction

Strawberry Crunch Cookies are a delightful treat combining soft, buttery cookie dough with a crunchy strawberry and vanilla wafer topping. Finished with a sweet pink drizzle, these cookies are perfect for adding a pop of color and flavor to any dessert table.

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 your 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 these 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 flattening each cookie.
6. Step 6: Bake the cookies for 10–12 minutes or until the edges turn golden brown.
7. Step 7: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter, mixing 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: Mix the powdered sugar with milk and pink food coloring (if using) to create a glaze, then drizzle it over the cooled cookies.

Tips & Variations

• For extra crunch, chill the dough for 30 minutes before baking.
• Use natural strawberry powder instead of freeze-dried strawberries for a different texture and flavor.
• Try swapping vanilla wafers with crushed graham crackers for a new twist.
• Adjust the drizzle thickness by varying the amount of milk to suit your preference.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. To refresh, let them come to room temperature or warm slightly in the oven for a few minutes. The topping is best enjoyed fresh, so avoid storing in humid environments.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have extra moisture and will make the topping soggy. Freeze-dried strawberries provide a crunchy texture that complements the cookies best.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help improve flavor and texture.

Strawberry Crunch Cookies with Crumb Topping & Glaze Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Delight in these Strawberry Crunch Cookies featuring a buttery, soft cookie base topped with a crunchy strawberry and vanilla wafer crumble, finished with a sweet pink glaze drizzle. Perfect for a fruity twist on classic cookies, easy to bake, and beautifully festive.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• 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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugars until the mixture turns light and fluffy, which creates a tender cookie texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. 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 dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
5. Shape Cookies: Scoop cookie dough into 2-tablespoon-sized balls and place them evenly spaced on the prepared baking sheet. Gently flatten each ball slightly with your fingers or the back of a spoon.
6. Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
7. Prepare Strawberry Crunch Topping: While the cookies bake, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter in a bowl. Mix until crumbly.
8. Add Crunch Topping: When cookies are removed from the oven and still warm, gently press the strawberry crunch mixture evenly on top of each cookie so it adheres as they cool.
9. Cool Completely: Allow the cookies to cool fully on the baking sheet or a wire rack to set the crunch topping and avoid melting the glaze.
10. Make and Apply Pink Drizzle: Mix powdered sugar with milk and optional pink food coloring to create a smooth glaze. Drizzle it over the cooled cookies for a pretty, sweet finishing touch.

Notes

• Freeze-dried strawberries add intense flavor without moisture; do not substitute with fresh strawberries.
• Make sure the butter is softened, not melted, for proper creaming with sugars.
• The pink drizzle is optional but adds a lovely color and sweetness; adjust milk quantity for desired consistency.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a dairy-free version, substitute butter with plant-based margarine and use a milk alternative for the glaze.

Keywords: strawberry cookies, crunchy cookies, berry dessert, vanilla wafers, fruit cookies, dessert baking, pink glaze cookies