Description
Strawberry Delight Crunch Cookies are buttery, tender cookies filled with vibrant freeze-dried strawberries, topped with a sweet strawberry sugar crunch and a delicate white chocolate drizzle. These delightful cookies combine fruity tartness and creamy sweetness with a satisfying crunch, making them perfect for celebrations or everyday treats.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed freeze-dried strawberries
Topping
- 1 cup crushed freeze-dried strawberries (for topping)
- ½ cup granulated sugar
White Chocolate Drizzle (optional)
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional, for thinning)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This creates a creamy base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until well combined, which adds moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
- Fold in Freeze-Dried Strawberries: Carefully fold in 1 cup of crushed freeze-dried strawberries into the dough to distribute fruity bursts throughout.
- Prepare the Topping: In a small bowl, mix the crushed freeze-dried strawberries with granulated sugar to create a crunchy, sweet topping for the cookies.
- Form the Cookies: Use a cookie scoop or tablespoon to drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Add Topping: Gently press the tops of each cookie into the strawberry sugar mixture, coating them well to add texture and flavor.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating they are set but still soft inside.
- Cool the Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Melt White Chocolate: 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 cookies are fully cooled, drizzle the melted white chocolate over them using a fork or piping bag for an elegant finish.
- Serve and Store: Enjoy your Strawberry Delight Crunch Cookies immediately, or store in an airtight container to keep fresh for several days.
Notes
- For best results, ensure butter is softened but not melted before creaming.
- Freeze-dried strawberries add intense flavor without moisture; avoid substituting with fresh strawberries.
- The white chocolate drizzle is optional but adds a lovely sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the baked cookies for up to 3 months; thaw at room temperature before serving.
