Strawberry Crunch Cookies are a delicious combination of soft, buttery cookies topped with a crunchy strawberry-vanilla crumble.
These cookies are full of flavor and make a perfect dessert or snack. Follow this easy step-by-step recipe to make them at home.
Ingredients
For the cookies, you will need:
One and one-fourth cups of all-purpose flour
One-fourth teaspoon of baking powder
One-fourth teaspoon of baking soda
One-eighth teaspoon of salt
One-half cup of unsalted butter, softened
Three-fourths cup of granulated sugar
One large egg
One teaspoon of vanilla extract
One-fourth cup of strawberry gelatin powder or freeze-dried strawberry powder
For the strawberry crunch topping, you will need:
One-half cup of crushed vanilla wafer cookies
One-fourth cup of freeze-dried strawberries, crushed
Two tablespoons of melted butter
One-fourth cup of white chocolate chips, melted for drizzle
Instructions
Step One: Preheat the Oven
Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy-five degrees Celsius. Line a baking sheet with parchment paper to prevent sticking.
Step Two: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step Three: Cream the Butter and Sugar
In another mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is important to create soft and tender cookies.
Step Four: Add the Wet Ingredients
Mix in the egg and vanilla extract, blending well. Then, add the strawberry gelatin powder or freeze-dried strawberry powder to give the dough a vibrant strawberry flavor.
Step Five: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step Six: Shape the Cookies
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart. Lightly press each cookie to flatten slightly.
Step Seven: Bake the Cookies
Bake for ten to twelve minutes, or until the edges turn a light golden color. Let them cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Step Eight: Make the Strawberry Crunch Topping
In a small bowl, mix together the crushed vanilla wafers, freeze-dried strawberries, and melted butter until crumbly.
Step Nine: Drizzle with White Chocolate
Once the cookies have cooled, drizzle them with melted white chocolate for extra sweetness.
Step Ten: Add the Crunch Topping
Before the white chocolate hardens, sprinkle the strawberry crunch topping over the cookies so that it sticks.
Step Eleven: Let the Cookies Set
Allow the cookies to sit until the white chocolate firms up. Once set, they are ready to enjoy.
Tips for the Best Strawberry Crunch Cookies
Use freeze-dried strawberries instead of gelatin for a more natural strawberry flavor.
Do not overbake the cookies. They will continue to firm up as they cool.
Store them in an airtight container at room temperature for up to five days.
These homemade strawberry crunch cookies have the perfect balance of soft and crunchy textures.
Whether you make them for a special occasion or simply to enjoy at home, they are sure to be a hit.