Strawberry Crunch Cookies: The Ultimate Recipe & Baking Guide

Strawberry Crunch Cookies: The Ultimate Recipe & Baking Guide

Author: Chef Elsa Prep Time: 30 min
Cook Time: 12 min Total Time: 42 min
Yield: 24 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delightful cookies with a soft and chewy base, topped with a sweet and crunchy strawberry coating.

Ingredients

  • 1 cup ( 2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries, finely crushed (about 1.5 oz )
  • 1 cup Golden Oreo cookies, finely crushed (about 36 cookies)
  • ½ cup freeze-dried strawberries, finely crushed (about 0.75 oz )
  • ¼ cup unsalted butter, melted
  • 2 tablespoons powdered sugar
  • Pinch of salt
  • 1 cup powdered sugar
  • 2 – 3 tablespoons milk (or strawberry juice for extra flavor)
  • ¼ teaspoon vanilla extract
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Instructions

  1. Gather your ingredients.
  2. Prepare the crunch coating by crushing Golden Oreos and freeze-dried strawberries.
  3. Combine dry ingredients: crushed Golden Oreos, crushed freeze-dried strawberries, powdered sugar, and a pinch of salt.
  4. Add melted butter to dry mixture, blending until sand-like consistency.
  5. Cream the softened butter with granulated sugar and brown sugar until light and fluffy.
  6. Incorporate eggs and vanilla into the butter mixture.
  7. Mix flour, baking soda, and salt in a separate bowl and then add to the wet mixture.
  8. Fold in crushed freeze-dried strawberries into the dough.
  9. Chill the dough for at least 30 minutes.
  10. Preheat the oven to 350°F (175°C) and prepare baking sheets.
  11. Shape and coat the cookies in the prepared strawberry crunch coating.
  12. Bake for 10–12 minutes until edges are golden and centers are chewy.
  13. Cool on wire racks.
  14. Prepare the glaze and drizzle over cookies once cooled.

Notes

  1. Notes
  2. Store in an airtight container for up to 3 days. Can last up to 1 week in the fridge or 2 months in the freezer.