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Strawberry Crunch Cookies

These Strawberry Crunch Cookies are a delightful treat bursting with fresh strawberry flavor and a satisfyingly crunchy topping. Perfect for a summer picnic or a sweet afternoon snack.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries, crushed
  • 1/2 cup white chocolate chips

For the Strawberry Crunch Topping:

  • 1 cup crushed vanilla wafers
  • 1/4 cup freeze-dried strawberries, crushed
  • 2 tablespoons melted butter
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the crushed freeze-dried strawberries and white chocolate chips.
  7. Prepare the Topping: In a small bowl, combine the crushed vanilla wafers, crushed freeze-dried strawberries, melted butter, and powdered sugar. Mix well.
  8. Roll dough into 1-inch balls and lightly flatten.
  9. Dip the tops of the cookies into the strawberry crunch topping, gently pressing to adhere.
  10. Place cookies on the prepared baking sheets, leaving space between each cookie.
  11. Bake for 9-11 minutes, or until the edges are lightly golden brown.
  12. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For an extra burst of strawberry flavor, drizzle melted white chocolate over the cooled cookies and sprinkle with additional crushed freeze-dried strawberries.