Description
Strawberry Delight Crunch Cookies are buttery, sweet treats featuring crushed freeze-dried strawberries mixed into the cookie dough and used as a crunchy topping. These cookies are perfectly soft with a lightly golden edge, finished with a decorative white chocolate drizzle for an elegant touch. Ideal for snack time or sharing at parties, these cookies combine fruity flair with a delightful texture.
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
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional)
- 1 cup powdered sugar (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy, ensuring good air incorporation for tender cookies.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly until well combined, creating a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
- Fold in Strawberries: Gently fold in 1 cup of the crushed freeze-dried strawberries to distribute them evenly throughout the dough without breaking them down too much.
- Prepare the Topping: In a small bowl, mix together 1 cup crushed freeze-dried strawberries with ½ cup granulated sugar to create the crunchy topping for the cookies.
- Form the Cookies: Using a cookie scoop or a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Apply Topping: Gently press the tops of each cookie into the strawberry sugar mixture, coating them well to create a sweet and crunchy surface.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating they are fully baked but still soft inside.
- Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth. Add vegetable oil if a thinner consistency is desired for easier drizzling.
- Drizzle the Cookies: Once the cookies have cooled completely, drizzle the melted white chocolate over the tops using a fork or piping bag for a decorative finish.
- Serve and Store: Enjoy your Strawberry Delight Crunch Cookies fresh, or store in an airtight container to maintain their freshness and crunch.
Notes
- Using freeze-dried strawberries provides an intense fruit flavor and crunchy texture without adding moisture, which helps keep cookies crisp.
- Be careful not to overmix the dough once the flour is added to prevent tough cookies.
- Adding vegetable oil to the white chocolate helps achieve a smoother drizzle and prevents it from hardening too quickly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To intensify the strawberry flavor, consider adding a teaspoon of strawberry extract to the dough if available.
