Description
Strawberry Delight Crunch Cookies are a sweet and crunchy treat combining the tartness of freeze-dried strawberries with the creamy sweetness of white chocolate drizzle. These cookies have a crisp exterior with a tender inside, enhanced by real strawberry pieces and a perfect balance of sugars. Ideal for snack time or special occasions, these cookies bring a delightful fruity twist to classic buttery cookies.
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
- ½ cup granulated sugar
White Chocolate Drizzle (Optional)
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional, for thinner drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
- Make the Cookie Dough: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, this will give the cookies a tender texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract thoroughly until the mixture is uniform and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Strawberries: Gently fold in 1 cup of crushed freeze-dried strawberries, incorporating them evenly throughout the dough to add flavor and texture.
- Prepare the Topping: In a small bowl, combine 1 cup crushed freeze-dried strawberries with ½ cup granulated sugar to create a sweet, crunchy coating for the cookies.
- Form the Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Apply Topping: Lightly press the tops of each cookie into the strawberry sugar mixture, ensuring the coating adheres well to the dough surface.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges of the cookies turn a light golden brown, indicating they are perfectly baked.
- Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and maintain texture.
- Prepare the White Chocolate Drizzle: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth. Optionally, add 1 tablespoon vegetable oil to achieve a thinner, more drizzle-friendly consistency.
- Drizzle the Cookies: Once the cookies are completely cooled, use a fork or a piping bag to drizzle the melted white chocolate over the tops for an elegant finish and extra sweetness.
- Serve and Enjoy: Serve your Strawberry Delight Crunch Cookies immediately, or store them in an airtight container at room temperature to maintain freshness for several days. Enjoy this delightful treat with friends and family!
Notes
- Freeze-dried strawberries provide a crunchy texture and concentrated flavor; do not substitute with fresh strawberries.
- For a thinner white chocolate drizzle, vegetable oil is optional but recommended.
- Be careful not to overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container to keep them fresh up to 5 days.
- These cookies can be frozen after baking for up to 1 month; thaw at room temperature before drizzling white chocolate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
