why make this recipe

I love cookies that feel special but stay easy. These Strawberry Crunch Cookies do just that. They smell bright and buttery as they bake. They have soft centers and a crunchy topping. The freeze-dried strawberries give a pop of real strawberry flavor without extra moisture. If you like little strawberry bites with crunch, this reminds me of my strawberry crunch cheesecake chunks and gives the same happy zing in cookie form.

how to make Strawberry Crunch Cookies

Ingredients:
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, 1/4 cup all-purpose flour (for crunch topping), 2 tablespoons unsalted butter (for crunch topping, cold), 3 tablespoons granulated sugar (for crunch topping), 1/2 cup powdered sugar (for pink drizzle), 1–2 tablespoons milk (for pink drizzle), 1–2 drops pink food coloring (optional, for pink drizzle)

Strawberry Crunch Cookies

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk the 1 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla. Scrape the bowl.
Add the dry mix to the wet mix in batches. Stir until just combined.
Fold in the crushed freeze-dried strawberries and white chocolate chips. Keep the dough light.
Make the crunch topping by cutting the cold butter into 1/4 cup flour and 3 tablespoons sugar until it looks like crumbs.
Scoop about 1 1/2 tablespoons of dough for each cookie. Place them on the baking sheet. Flatten them slightly and press a bit of the crumb topping onto each cookie.
Bake for 12–14 minutes, until the edges turn golden. Let the cookies cool on a wire rack.
For the pink drizzle, whisk powdered sugar with milk and a drop of pink food coloring until smooth. Drizzle over cooled cookies and let set.

how to serve Strawberry Crunch Cookies

Serve these warm or at room temperature. They pair well with a cup of tea or cold milk. Bring them to a picnic in a single layer so the drizzle stays pretty. They also make a sweet treat for a brunch plate.

how to store Strawberry Crunch Cookies

Store cooled cookies in an airtight container. Keep them at room temperature for up to 3 days. Refrigerate for up to a week if your kitchen is warm. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

tips to make Strawberry Crunch Cookies

Use freeze-dried strawberries, not dried or fresh. Freeze-dried give crunch and intense flavor without sogginess. Crush them in a bag or pulse in a food processor for even bits. Keep the butter for the crunch topping cold. Cold butter makes those little crumbs that bake up crisp. If you like a chewier cookie center, try a trick I use in my best chocolate chip cookies recipe: chill the dough briefly before baking. That helps control spread and keeps centers soft.

variation (if any)

Swap white chocolate for dark or milk chocolate if you prefer more chocolatey depth. Add a teaspoon of lemon zest for a bright lift. For a seasonal twist, swap the strawberries for dried cranberries and orange zest and try the vibe of our cranberry orange cookies in cookie form.

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
A: I don’t recommend it. Fresh strawberries add too much moisture. The dough will get soggy and spread too much.

Q: How do I crush freeze-dried strawberries?
A: Put them in a zip-top bag and press with a rolling pin. Or pulse a few times in a food processor. Aim for small pieces, not a powder.

Q: Can I make the crunch topping ahead?
A: Yes. Make the crumb topping and keep it in the fridge up to 2 days. Keep the butter cold until you use it.

Strawberry Crunch Cookies

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