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A plate of freshly baked strawberry crunch cookies, showcasing their vibrant pink color and textured topping.

Delightful Strawberry Crunch Cookies

These delightful strawberry crunch cookies feature a sweet and vibrant strawberry cookie base rolled in a homemade, crunchy strawberry topping. Perfect for a fruity and fun dessert!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cookies
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Crunch Topping:
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ½ teaspoon strawberry extract
  • pink or red food coloring optional
For the Strawberry Cookies:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 ½ teaspoons strawberry extract
  • ½ cup finely chopped freeze-dried strawberries
  • Pink or red food coloring Optional, a few drops

Equipment

  • Oven
  • Medium bowl
  • Baking sheet
  • Parchment paper
  • Fork
  • Electric mixer
  • Large bowl
  • Wire rack

Method
 

Prepare the Strawberry Crunch Topping
  1. Preheat oven to 300°F (150°C). In a bowl, combine flour, sugar, melted butter, strawberry extract, and food coloring until crumbly.
  2. Spread on a parchment-lined baking sheet and bake for 15-20 minutes, stirring halfway, until golden and crunchy. Let cool completely, then break into smaller pieces.
Make the Cookie Dough
  1. Whisk together flour, baking soda, and salt in a bowl and set aside.
  2. In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and strawberry extract; add food coloring for a more vibrant color.
  4. Gradually add dry ingredients to wet, mixing on low speed until just combined.
  5. Gently fold in the finely chopped freeze-dried strawberries.
Form and Bake the Cookies
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Scoop dough by the tablespoonful, roll into balls, and coat each in the cooled strawberry crunch topping, pressing gently.
  3. Place coated balls 2 inches apart on baking sheets and bake for 10-12 minutes until edges are golden and centers are soft.
  4. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, you can lightly toast the freeze-dried strawberries before adding them to the dough. Ensure the strawberry crunch topping is completely cool before rolling the cookie dough in it to prevent melting and maintain its texture.