These Strawberry Delight Crunch Cookies bring together the best of both worlds with a delightful crispy exterior and a soft, chewy center. Each bite is filled with real strawberry flavor from crushed freeze-dried strawberries and topped with a sweet white chocolate drizzle. With a gorgeous pink hue and irresistible crunch, these cookies are perfect for any celebration, afternoon snack, or simply satisfying a fruity sweet tooth!
Why You’ll Love This Recipe
- Bursting with Strawberry Flavor: The freeze-dried strawberries add an intense strawberry flavor and natural color without artificial flavoring.
- Perfect Texture: Crisp on the outside, soft and chewy on the inside, with a delightful crunch from the strawberry topping.
- Simple to Make: No complicated steps, and the recipe requires only 30 minutes from start to finish.
- Visually Stunning: The vibrant pink color and white chocolate drizzle make these cookies as beautiful as they are delicious.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
For the Crunchy Topping:
- 1 cup crushed freeze-dried strawberries
- 1/2 cup granulated sugar
For the White Chocolate Drizzle:
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional, for thinning)
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the crushed freeze-dried strawberries.
- Prepare the Crunchy Topping: In a small bowl, mix the additional 1 cup of crushed freeze-dried strawberries with granulated sugar.
- Form the Cookies: Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press the tops of each cookie gently into the strawberry-sugar mixture to coat them well with the crunchy topping.
- Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the White Chocolate Drizzle: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each until smooth. Add vegetable oil if you prefer a thinner consistency for drizzling.
- Drizzle the Cookies: Once the cookies are completely cool, use a fork or piping bag to drizzle the melted white chocolate over each cookie.
- Serve and Enjoy: These Strawberry Delight Crunch Cookies are ready to serve and enjoy!
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Microwave-safe bowl
- Wire rack
Serving and Storage Tips
- Serving: These cookies are perfect for serving at gatherings, parties, or as a delightful snack. Pair them with a cold glass of milk or a cup of tea!
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. The cookies maintain their crunchy texture and fresh strawberry flavor.
- Freezing: To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Freeze for up to 2 months and let thaw at room temperature before serving.
Variations
- Lemon Zest: Add a teaspoon of lemon zest to the cookie dough for a bright, tangy flavor that pairs well with strawberries.
- Dark Chocolate Drizzle: Substitute dark or milk chocolate for the white chocolate drizzle to create a more intense, chocolatey contrast.
- Almond Flavor: Replace the vanilla extract with almond extract to enhance the strawberry flavor with a subtle, nutty aroma.
- Extra Crunch: Roll the cookie dough balls in crushed graham crackers along with the strawberry-sugar mixture for an extra crunchy coating.
Helpful Notes and Tips
- Use Softened Butter: Make sure the butter is softened to ensure it creams well with the sugars, creating a lighter, fluffier dough.
- Pressing the Topping: Gently press the strawberry-sugar topping onto the dough balls to ensure the topping sticks well during baking.
- Drizzling Tips: If the white chocolate is too thick for drizzling, add a small amount of vegetable oil to thin it out. A fork or a small piping bag works well for an even drizzle.
Tips from Well-Known Chefs
- Mary Berry recommends using high-quality freeze-dried strawberries for the best color and flavor in baked goods.
- Sally McKenney (Sally’s Baking Addiction) suggests chilling the dough slightly if it’s too soft for easy handling, which can prevent excess spreading.
- Ina Garten advises adding a pinch of salt to sweet toppings to enhance the natural flavors of the ingredients, creating a balanced taste.
Frequently Asked Questions
- Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and may affect the texture. Freeze-dried strawberries are best for intense flavor and crunch. - What can I substitute for white chocolate?
Dark or milk chocolate chips can be used as an alternative for the drizzle, depending on your preference. - How do I keep these cookies crispy?
Store them in an airtight container, and add a slice of bread to help absorb moisture if you live in a humid area. - Can I use this recipe for strawberry crinkle cookies?
Yes! Roll the dough balls in powdered sugar before baking to achieve a crinkle effect. - Can I make the dough ahead of time?
Absolutely! The dough can be made up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before baking.
These Strawberry Delight Crunch Cookies are a vibrant, fun, and delicious treat, combining the flavors of sweet strawberries and creamy white chocolate. Perfectly crispy and chewy with a beautiful pink hue, these cookies are sure to be a hit at any gathering or just as a sweet snack for yourself. Enjoy baking and sharing these delightful cookies!
Strawberry Crunch Cookies with White Chocolate Drizzle
Strawberry Delight Crunch Cookies are a vibrant and flavorful treat, perfect for those who love a mix of crispy and chewy textures. Each cookie is infused with freeze-dried strawberries, adding a burst of fruity flavor and a satisfying crunch in every bite. The white chocolate drizzle adds a hint of creamy sweetness, perfectly complementing the strawberry flavor.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries
For the Crunchy Topping:
- 1 cup crushed freeze-dried strawberries for topping
- 1/2 cup granulated sugar
For the White Chocolate Drizzle:
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil optional, for thinning
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried strawberries.
- Prepare the Topping: In a small bowl, mix the crushed freeze-dried strawberries with granulated sugar.
- Form the Cookies: Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops of the cookies into the strawberry sugar mixture, coating them well.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the White Chocolate Drizzle: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Add vegetable oil if a thinner consistency is desired.
- Drizzle the Cookies: Once the cookies are completely cool, use a fork or piping bag to drizzle the melted white chocolate over each cookie.
- Serve and Enjoy: These Strawberry Delight Crunch Cookies are perfect for any occasion—crispy, chewy, and full of strawberry flavor!
Notes
- Use Softened Butter: Make sure the butter is softened to ensure it creams well with the sugars, creating a lighter, fluffier dough.
- Pressing the Topping: Gently press the strawberry-sugar topping onto the dough balls to ensure the topping sticks well during baking.
- Drizzling Tips: If the white chocolate is too thick for drizzling, add a small amount of vegetable oil to thin it out. A fork or a small piping bag works well for an even drizzle.