Strawberry Crunch Cookies
Strawberry Crunch Cookies are soft and chewy with a crispy, sweet topping of freeze-dried strawberries and crushed vanilla wafers, finished with a drizzle of white chocolate.
Ingredients
- 1¼ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup strawberry gelatin powder or freeze-dried strawberry powder
- ½ cup crushed vanilla wafer cookies
- ¼ cup freeze-dried strawberries crushed
- 2 tbsp melted butter
- ¼ cup white chocolate chips melted (for drizzle)
Instructions
- Set the oven to 350°F (175°C). Line a baking tray with parchment paper for even baking and easy cleanup.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat softened butter with sugar until light and fluffy. Mix in the egg and vanilla, then stir in the strawberry powder until fully blended.
- Slowly add the dry ingredients to the wet mixture, stirring just until the dough comes together. Don’t overmix—this keeps the cookies soft.
- Scoop tablespoon-sized dough portions onto the tray, spacing them 2 inches apart. Gently press each one to slightly flatten.
- Bake for 10–12 minutes until the edges turn light golden. Let them cool on the tray for 5 minutes, then move to a rack to cool completely.
- In a small bowl, mix crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter until crumbly.
- Melt white chocolate chips and drizzle over the cooled cookies using a spoon or piping bag.
- Immediately sprinkle the strawberry crunch topping over the drizzle and press lightly so it sticks. Let the chocolate set before serving.