These delightful **Strawberry Crunch Cookies** are soft, flavorful, and topped with a crunchy strawberry-vanilla crumble—perfect for a sweet treat! With a buttery cookie base and a fruity, crunchy topping, these cookies are sure to be a hit with everyone.
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**Prep Time:** 15 minutes
**Cook Time:** 10-12 minutes
**Total Time:** 25-30 minutes
**Makes:** 12-15 cookies
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**Ingredients:**
**For the Cookies:**
– 1¼ cups (160g) all-purpose flour
– ¼ tsp baking powder
– ¼ tsp baking soda
– ⅛ tsp salt
– ½ cup (115g) unsalted butter, softened
– ¾ cup (150g) granulated sugar
– 1 large egg
– 1 tsp vanilla extract
**For the Strawberry Crunch Topping:**
– ½ cup (60g) crushed vanilla wafers or shortbread cookies
– ¼ cup (30g) freeze-dried strawberries, crushed
– 2 tbsp granulated sugar
– 2 tbsp unsalted butter, melted
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**Instructions:**
**1. Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
**2. Make the Cookie Dough:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
– In a large bowl, cream together the softened butter and sugar until light and fluffy.
– Beat in the egg and vanilla extract until well combined.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
**3. Prepare the Strawberry Crunch Topping:**
– In a small bowl, mix together the crushed vanilla wafers, crushed freeze-dried strawberries, sugar, and melted butter until crumbly.
**4. Assemble the Cookies:**
– Scoop out 1-2 tablespoons of dough and roll into balls.
– Dip the top of each dough ball into the strawberry crunch mixture, pressing lightly to adhere.
– Place the cookies on the prepared baking sheet, crunch side up.
**5. Bake:**
– Bake for 10-12 minutes, or until the edges are lightly golden.
– Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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**Tips & Variations:**
– **Add White Chocolate:** Drizzle melted white chocolate over the cooled cookies for extra sweetness.
– **Make It Gluten-Free:** Use gluten-free flour and gluten-free cookies for the topping.
– **Swap the Fruit:** Use freeze-dried raspberries or blueberries for a different flavor.
– **Store:** Keep in an airtight container for up to 5 days.
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**Nutrition Facts (Per Cookie – Approximate):**
– Calories: 150
– Carbohydrates: 20g
– Protein: 2g
– Fat: 7g
– Sugar: 10g
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Enjoy these **Strawberry Crunch Cookies** as a delightful and unique treat that’s perfect for any occasion! 🍓🍪✨