Strawberry Crunch Cookies

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why make this recipe

I love a cookie that feels like a tiny celebration. These Strawberry Crunch Cookies are bright, crunchy, and a little nostalgic. They marry freeze-dried berry bits with white chocolate and buttery vanilla wafers. They stay tender inside and give a lovely crackle on the outside. If you like playful textures, you might also enjoy my strawberry crunch cheesecake chunks for a different kind of berry treat.

how to make Strawberry Crunch Cookies

Ingredients:
1 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup freeze-dried strawberries, crushed, 1/2 cup white chocolate chips, 1/2 cup crushed vanilla wafers, For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 tablespoon strawberry jam

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.
3. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the crushed freeze-dried strawberries, white chocolate chips, and crushed vanilla wafers.
7. Scoop the dough onto the prepared baking sheet and bake for 12-14 minutes, or until golden brown.
8. Let the cookies cool completely before adding the glaze.
9. For the glaze, whisk together the powdered sugar, milk, and strawberry jam until smooth and drizzle it over the cooled cookies.

how to serve Strawberry Crunch Cookies

Serve these with a cold glass of milk or a warm cup of tea. They make a lovely plate for afternoon visitors. I sometimes offer a chocolate option alongside them with my best chocolate chip cookies so everyone finds their favorite.

how to store Strawberry Crunch Cookies

Let the cookies cool fully before storing. Place them in an airtight container. Add a piece of parchment between layers to keep them from sticking. They stay fresh at room temperature for up to 4 days. For longer storage, freeze for up to 3 months. Thaw at room temperature before glazing if you froze them plain.

tips to make Strawberry Crunch Cookies

Use room-temperature butter for even creaming. Crush the freeze-dried strawberries by hand or pulse them briefly so they stay crunchy. If your dough feels too soft, chill it for 20 minutes. For extra crunch, fold in a few more crushed vanilla wafers at the end. If you like citrus notes, try a light sprinkle of lemon zest. For another bright cookie to batch-bake, check my simple cranberry orange cookies for inspiration.

variation (if any)

Swap white chocolate for milk or dark chocolate for a richer flavor. Replace vanilla wafers with graham crackers for a slightly toasty note. Skip the glaze and dust with powdered sugar for a softer finish. Turn the dough into mini cookies for bite-sized treats.

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add moisture and will change the texture. They can make the dough softer. I recommend using freeze-dried for the signature crunch.

Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in an airtight container for up to 48 hours. You can also freeze scooped dough for up to 3 months. Bake from frozen, adding a minute or two to the bake time.

Q: How do I stop the glaze from sliding off the cookies?
A: Make sure the cookies are completely cool. If the glaze is too thin, add a little more powdered sugar. If it’s too thick, thin with a drop of milk.

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