These delightful Strawberry Crunch Cookies are soft, flavorful, and topped with a crunchy strawberry-vanilla crumble that adds a perfect textural contrast. They’re the ideal sweet treat for anyone who loves the combination of tender cookies and a crisp topping!
Ingredients:
For the Cookie Dough:
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Strawberry-Vanilla Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp packed brown sugar
- ¼ tsp ground cinnamon
- Pinch of salt
- 4 tbsp cold unsalted butter, cut into small cubes
- ¼ cup freeze-dried strawberries, finely crushed
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone mat.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Step 3: Prepare the Strawberry-Vanilla Crumble Topping
- In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and a pinch of salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the crushed freeze-dried strawberries until evenly distributed. Set aside.
Step 4: Assemble the Cookies
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each dough ball to flatten slightly.
- Sprinkle a generous amount of the strawberry-vanilla crumble topping over each cookie, pressing it lightly into the dough to ensure it sticks.
Step 5: Bake the Cookies
Bake in the preheated oven for 10-12 minutes , or until the edges are lightly golden brown and the centers appear set. Avoid overbaking to keep the cookies soft and chewy.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crumble topping will firm up as the cookies cool.
Tips for Success:
- Freeze-Dried Strawberries: If you can’t find freeze-dried strawberries, you can substitute with finely chopped dried strawberries or even a few drops of strawberry extract for flavor.
- Crush the Strawberries: Use a food processor or place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin for an easy way to make the crumbs.
- Store Properly: Keep the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Why You’ll Love This Recipe:
These Strawberry Crunch Cookies offer the best of both worlds—a soft, buttery cookie base paired with a crunchy, fragrant topping infused with the natural sweetness of strawberries and warm vanilla notes. Perfect for sharing or enjoying as an afternoon pick-me-up, they’re sure to become a favorite in your cookie rotation! 🍓🍪
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