Strawberry Crunch Cookies
Strawberry Crunch Cookies are soft, buttery cookies topped with a crisp strawberry crumb and finished with a sweet pink glaze. Inspired by strawberry shortcake ice cream bars, they deliver bold strawberry flavor and bakery-style appeal.
Equipment
- Mixing bowls
- electric mixer or hand mixer
- Measuring cups and spoons
- baking sheet
- parchment paper
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
- 3/4 cup freeze-dried strawberries, finely crushed
- 3/4 cup vanilla wafer cookies, crushed
- 2 tbsp unsalted butter, melted (for topping)
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1–2 drops pink food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Scoop the dough into 2-tablespoon portions, place on the baking sheet, and gently flatten. Bake for 10–12 minutes until the edges are lightly golden.
- In a bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
- While the cookies are still warm, gently press the strawberry crunch topping onto each cookie.
- Mix the powdered sugar, milk, and food coloring until smooth. Drizzle over cooled cookies and allow the glaze to set.
Notes
Press the strawberry crunch topping onto the cookies while they are still warm so it adheres well. Chill the dough for thicker cookies if desired. Adjust glaze thickness with milk and allow glaze to fully set before storing.