Strawberry Crunch Cookies

Strawberry Crunch Cookies are a delightful blend of sweet and tangy flavors, combining the freshness of strawberries with the richness of white chocolate and a crunchy topping. These cookies are perfect for any occasion, whether you’re hosting a party, enjoying a family gathering, or simply craving a sweet treat. This recipe is easy to follow and guarantees a batch of cookies that are both visually appealing and incredibly delicious.

Why We Love This Recipe

There are several reasons why Strawberry Crunch Cookies have become a favorite in many households:

1. Unique Flavor Combination: The combination of strawberries and white chocolate creates a unique and irresistible flavor profile that sets these cookies apart from traditional recipes.
2. Crunchy Topping: The crunchy topping adds a delightful texture that complements the soft, chewy cookie base.
3. Visually Appealing: The pink drizzle adds a pop of color, making these cookies not only delicious but also visually appealing.
4. Easy to Make: Despite their gourmet appearance, these cookies are surprisingly easy to make, requiring only basic ingredients and simple steps.

Ingredients

Cookie Dough

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup freeze-dried strawberries, crushed
• 1/3 cup white chocolate chips

Crunch Topping

• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, cold
• 3 tablespoons granulated sugar

Pink Drizzle

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1–2 drops pink food coloring (optional)

How to Make This Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Prepare the Dry Ingredients

In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.

Step 4: Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the crushed freeze-dried strawberries and white chocolate chips.

Step 5: Prepare the Crunch Topping

In a small bowl, combine the flour, cold butter, and sugar for the crunch topping. Use a fork or your fingers to create a crumbly mixture.

Step 6: Form the Cookies

Scoop 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet. Flatten slightly, then sprinkle the crunch topping over each cookie.

Step 7: Bake the Cookies

Bake for 12–14 minutes or until the edges are lightly golden. Let cool on a wire rack.

Step 8: Prepare the Pink Drizzle

For the pink drizzle, whisk together the powdered sugar, milk, and food coloring until smooth. Drizzle over the cooled cookies and let set before serving.

Success Tips

1. Chill the Dough: If the dough is too soft to work with, chill it in the refrigerator for 15 minutes.
2. Adjust the Drizzle: You can adjust the consistency of the drizzle by adding more milk for a thinner consistency or more powdered sugar for a thicker consistency.
3. Use Fresh Ingredients: Ensure that your baking powder and baking soda are fresh for the best results.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.

Notes

• Freeze-Dried Strawberries: Make sure to crush the freeze-dried strawberries finely for even distribution in the cookie dough.
• White Chocolate Chips: You can substitute white chocolate chips with dark or milk chocolate chips if preferred.

Nutrition

• Calories: 165 per cookie
• Servings: 20 cookies

FAQs

Can I use fresh strawberries instead of freeze-dried strawberries?

While fresh strawberries can be used, they may add too much moisture to the cookie dough, affecting the texture. Freeze-dried strawberries are preferred for their concentrated flavor and dry texture.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. This can also help enhance the flavors.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden. Be careful not to overbake, as they will continue to cook slightly on the baking sheet after being removed from the oven.

Conclusion

Strawberry Crunch Cookies are a delightful treat that combines the freshness of strawberries with the richness of white chocolate and a crunchy topping. This recipe is easy to follow and guarantees a batch of cookies that are both visually appealing and incredibly delicious. Whether you’re hosting a party, enjoying a family gathering, or simply craving a sweet treat, these cookies are sure to be a hit. So, gather your ingredients and get ready to enjoy a delightful baking experience!

Strawberry Crunch Cookies: A Delightful Treat

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• Author: Teresa
• Total Time: 30 minutes
• Yield: 20 cookies 1x
• Diet: Vegetarian

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Description

Strawberry Crunch Cookies are delightful treats that combine the sweetness of strawberries with a crunchy topping. They are perfect for any occasion and are sure to be a hit with their unique flavor and texture.

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Ingredients

Scale 1x2x3x

• For the Cookies:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/3 cup white chocolate chips
• For the Crunch Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, cold
  • 3 tablespoons granulated sugar
• For the Pink Drizzle:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1–2 drops pink food coloring (optional)

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients:
   • In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
4. Combine the Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the crushed freeze-dried strawberries and white chocolate chips.
5. Prepare the Crunch Topping:
   • In a small bowl, combine the flour, cold butter, and sugar for the crunch topping. Use a fork or your fingers to create a crumbly mixture.
6. Form the Cookies:
   • Scoop 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet. Flatten slightly, then sprinkle the crunch topping over each cookie.
7. Bake the Cookies:
   • Bake for 12–14 minutes or until the edges are lightly golden. Let cool on a wire rack.
8. Prepare the Pink Drizzle:
   • For the pink drizzle, whisk together the powdered sugar, milk, and food coloring until smooth. Drizzle over the cooled cookies and let set before serving.

Notes

• Chill the Dough: If the dough is too soft to work with, chill it in the refrigerator for 15 minutes.
• Adjust the Drizzle: You can adjust the consistency of the drizzle by adding more milk for a thinner consistency or more powdered sugar for a thicker consistency.
• Use Fresh Ingredients: Ensure that your baking powder and baking soda are fresh for the best results.

• Prep Time: 15 minutes
• Cook Time: 12–14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 20 cookies
• Calories: 165 per cookie