Strawberry Crunch Cookies are the ultimate combination of sweet, fruity goodness and satisfying crunch. These cookies are a delightful twist on traditional cookies, featuring vibrant strawberry pieces that add a burst of flavor and color. The buttery base of the cookies complements the natural sweetness of the strawberries, while the crunchy crumble topping provides an irresistible texture. Whether you’re preparing for a cozy evening snack or impressing guests at a party, these cookies are guaranteed to be a hit. Serve them with a warm cup of tea or a glass of chilled milk for the perfect pairing.
Ingredients:
For the Cookies:
- 1 ¼ 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 vanilla extract
- ½ cup chopped fresh strawberries
For the Crunch Topping:
- ¼ cup all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter (chilled and diced)
- ¼ cup freeze-dried strawberry pieces (crushed)
Optional:
- Pink icing for drizzling
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- 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 sugar until light and fluffy using a hand mixer or stand mixer. This should take about 2-3 minutes.
- Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can lead to dense cookies.
- Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the dough.
- Crunch Topping:
- In a small bowl, combine flour, sugar, and butter. Use a fork or pastry cutter to blend until crumbly.
- Stir in the crushed freeze-dried strawberry pieces for that vibrant color and flavor.
- Assembly:
- Scoop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a generous amount of the crunch topping over each cookie dough ball, lightly pressing it into the surface.
- Baking:
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown and the cookies are set.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
- Finishing Touch:
- If desired, drizzle pink icing over the cookies once they have cooled. To make the icing, simply mix powdered sugar with a few drops of milk and pink food coloring.
- Serve and Enjoy:
- Arrange the cookies on a serving plate and enjoy their vibrant appearance and delicious flavor. They’re perfect for any occasion, from casual snacking to celebratory gatherings!
Why You’ll Love This Recipe:
- Burst of Flavor: Fresh and freeze-dried strawberries deliver a double dose of fruity goodness.
- Appealing Texture: The cookies are soft and chewy, complemented by a crispy topping.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to bakers of all skill levels.
- Customizable: Feel free to experiment with other fruit toppings or add a drizzle of white chocolate for an extra touch of decadence.