Strawberry Crunch Cookies
Delightful cookies that combine strawberries with rich white chocolate in a textured treat, perfect for sharing or enjoying as a snack.
Ingredients
Cookie Base
- 1.25 cups all-purpose flour Essential for that signature cookie texture.
- 0.5 teaspoon baking powder For a light and airy rise.
- 0.25 teaspoon baking soda Helps bring the cookie dough together.
- 0.25 teaspoon salt Enhances the sweetness of the cookies.
- 0.5 cup unsalted butter, softened Creamy and rich, for a melt-in-your-mouth quality.
- 0.75 cup granulated sugar Sweetness that complements the strawberries perfectly.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Adds a warm, inviting flavor.
- 0.5 cup freeze-dried strawberries, crushed Bursting with fruity goodness and a lovely crunch.
- 0.33 cup white chocolate chips Rich, creamy morsels that melt beautifully.
Topping
- 0.25 cup all-purpose flour Helps create the lovely crunch.
- 2 tablespoons unsalted butter, cold For a flakier topping texture.
- 3 tablespoons granulated sugar A sweet contrast to the cookies.
Drizzle
- 0.5 cup powdered sugar To create a gorgeous finishing touch.
- 1-2 tablespoons milk Helps achieve the perfect drizzle consistency.
- 1-2 drops pink food coloring (optional) For an extra pop of color!
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Carefully fold in the crushed freeze-dried strawberries and white chocolate chips.
- For the crunch topping, mix the flour, cold butter, and granulated sugar in a separate bowl until coarse crumbs.
Baking
- Using a cookie scoop, scoop the dough onto the prepared baking sheet and flatten slightly.
- Sprinkle the crunch topping over each cookie.
- Bake for 12-14 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
Finishing Touch
- Whisk together powdered sugar, milk, and pink food coloring (if using) until pourable.
- Drizzle the mixture over cooled cookies for an appealing finish.
Notes
Store cookies in an airtight container to keep fresh for several days. Great for lunchboxes or snacks. Serve on a vibrant platter with fresh strawberries.