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Strawberry Crunch Cookies

Strawberry Crunch Cookies with White Chocolate Drizzle

Susan
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.
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Prep Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies

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.