Name: Irresistible Strawberry Crunch Cookies: Crumb Topping & Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 200 grams of granulated sugar; 113 grams of unsalted butter, softened; 1 large egg; 1 teaspoon of pure vanilla extract; 190 grams of all-purpose flour; 1/2 teaspoon of baking soda; 1/4 teaspoon of salt; 1 cup of fresh strawberries, chopped (or 1/2 cup frozen, thawed); 65 grams of all-purpose flour (for crumb topping); 50 grams of brown sugar, packed (for crumb topping); 57 grams of unsalted butter, melted (for crumb topping); 25 grams of crushed freeze-dried strawberries (optional, for crumb topping); 120 grams of powdered sugar (for glaze); 2 tablespoons of heavy cream or milk (for glaze); 1 teaspoon of pure vanilla extract (for glaze)

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Oh, where do I even begin with these Strawberry Crunch Cookies? Just the thought of their sweet, bright flavor brings back the happiest of childhood memories—those glorious summer days spent berry-picking with my family. We’d come home with baskets brimming with fresh, ripe strawberries and spend the afternoon concocting sweet treats in the kitchen. The smell of baking and strawberry goodness would fill the air, and we’d snack on the leftovers while giggling and chatting. Those are the moments I cherish, and now I’m thrilled to share a piece of that nostalgia with you through these delightful Strawberry Crunch Cookies with Crumb Topping & Glaze!

These cookies are not just treats; they’re a celebration in every bite! They feature a soft, chewy base, a deliciously crunchy topping, and a vibrant glaze that adds just the right amount of sweetness. So, whether you’re baking for a special occasion or just because it’s Tuesday, these cookies are sure to steal hearts (and taste buds) alike!

Why You’ll Love This Recipe

Easy to make, with straightforward ingredients!
Perfect for summer gatherings or cozy bake days.
Deliciously balanced with crunchy toppings and creamy glaze.
Great way to use up fresh strawberries (or even frozen).
They’ll make your kitchen smell like a strawberry field!

Ingredients

Let’s gather what we need! Here’s a handy list for you to follow:

1 cup (200g) granulated sugar
1/2 cup (1 stick or 113g) unsalted butter, softened
1 large egg
1 tsp pure vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh strawberries, chopped (or 1/2 cup frozen, thawed)

For the crumb topping:

1/2 cup (65g) all-purpose flour
1/4 cup (50g) brown sugar, packed
1/4 cup (1/2 stick or 57g) unsalted butter, melted
1/4 cup (25g) crushed freeze-dried strawberries (optional, but adds a fun crunch!)

For the glaze:

1 cup (120g) powdered sugar
2 tbsp heavy cream or milk
1 tsp pure vanilla extract

Pro tip: Fresh strawberries add a lovely sweetness and juiciness, but if you’re working with what’s in your freezer, no worries! Thawed strawberries will work just fine—just be sure to drain any excess juice!

Step-by-Step Instructions

Ready to make some magic happen? Let’s dive into the process!

Preheat your oven: Set it to 350°F (175°C). This ensures your cookies bake evenly and perfectly.
Prepare a baking sheet: Line it with parchment paper or a silicone mat. Trust me; it saves cleanup time!
Make the cookie dough: In a large mixing bowl, beat together the granulated sugar and softened butter until light and fluffy (about 2-3 minutes). This will create a lovely base for your cookies.
Add the egg and vanilla: Mix until combined. You’ll love the fragrant aroma that fills your kitchen!
In a separate bowl, whisk together the flour, baking soda, and salt: Slowly add this dry mixture to the wet mixture and mix until just combined. Be careful not to overmix; we want these cookies soft and chewy!
Fold in the strawberries: Gently stir in the chopped strawberries so that they are evenly distributed throughout the dough.
Make the crumb topping: In a small bowl, combine the flour and brown sugar. Pour in the melted butter and mix until crumbly. Add the crushed freeze-dried strawberries if you’re using them—this is where the magic happens!
Scoop and shape: Using a cookie scoop or your hands, form balls from the cookie dough and place them on your prepared baking sheet, leaving some space between each cookie. Top each ball with a generous sprinkle of the crumb topping.
Bake: Pop them in the oven for 12-15 minutes until the edges are golden. Do keep an eye on them; every oven is different! You want them to remain soft in the center.
Cool: Once done, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the glaze: In a small bowl, whisk together the powdered sugar, cream/milk, and vanilla until smooth. Drizzle this delightful glaze over your cooled cookies.

Pro Tips & Variations

Now that you’ve mastered the basic recipe, let’s get creative! Here are some fun variations:

Flavor Boost: Experiment with different extracts like almond or lemon to add a new dimension to your cookies!
Fruit Swaps: Try using blueberries or raspberries instead of strawberries. They’ll bring a whole new flavor palette!
Nutty Crunch: Add a handful of chopped nuts (like almonds or pecans) into the dough for an extra crunch.
Chocolate Drizzle: Feeling indulgent? Melt some chocolate and drizzle it over the cookies instead of glaze for a decadent twist.

Make sure to have fun while baking! Baking is all about experimentation, and I love how a little twist can lead to something amazing.

Serving Suggestions

These Strawberry Crunch Cookies are adorable on their own, but if you want to make them extra special, try serving them alongside:

A scoop of vanilla or strawberry ice cream for an unforgettable sundae.
A cup of warm, comforting tea or coffee—perfect for a cozy afternoon treat!
Fresh whipped cream and a sprinkle of mint for an elegant dessert.

Picture a quaint get-together with friends, a pitcher of lemonade nearby, and a plateful of these gorgeous cookies at the center of the table. I can promise you, they’ll be the star of the show!

Storage Tips

Let’s talk about keeping these cookies fresh and delicious! Here’s how:

Room Temperature: Store them in an airtight container for up to 5 days. They may lose a bit of crunch but will still taste fabulous!
Refrigerator: If you prefer, you can store them in the fridge, but they’ll need a little warm-up in the microwave for 10-15 seconds for that soft bite.
Freezing: These cookies freeze beautifully! Just make sure they’re completely cool before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months. Thaw them overnight in the fridge or warm them gently in the microwave for a quick treat.

FAQs

Can I use frozen strawberries?

Absolutely! Just thaw and drain them before chopping. Your cookies will still taste amazing!

What if I don’t have freeze-dried strawberries for the topping?

No problem at all! You can simply omit them or use crushed graham crackers or nuts for that lovely crunch instead.

Are these cookies suitable for gifting?

Definitely! Package them in a cute tin or box, and they’ll make a wonderful, homemade gift for friends or family. Who wouldn’t love a cookie that tastes like summer?

How can I make these cookies gluten-free?

You can swap out the all-purpose flour for a gluten-free blend. Just make sure it’s one that’s designed for baking, and you’ll be golden!

Conclusion

I hope you feel inspired to whip up a batch of these Strawberry Crunch Cookies with Crumb Topping & Glaze! They’re not just cookies; they’re a little bundle of joy filled with sweet memories and delightful flavors. I’d love to hear how they turn out for you—feel free to drop a comment or share your own twist on the recipe. Happy baking, my friend! 🍓❤️

Irresistible Strawberry Crunch Cookies: Crumb Topping & Glaze

Author: antaki
Total Time: 35 minutes
Yield: 24 cookies 1x

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Description

Savor the delightful Strawberry Crunch Cookies with a crispy crumb topping and sweet glaze. Perfect treat for any occasion! (155 chars)

Ingredients

Scale

200 grams of granulated sugar

113 grams of unsalted butter, softened

1 large egg

1 teaspoon of pure vanilla extract

190 grams of all-purpose flour

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1 cup of fresh strawberries, chopped (or 1/2 cup frozen, thawed)

65 grams of all-purpose flour (for crumb topping)

50 grams of brown sugar, packed (for crumb topping)

57 grams of unsalted butter, melted (for crumb topping)

25 grams of crushed freeze-dried strawberries (optional, for crumb topping)

120 grams of powdered sugar (for glaze)

2 tablespoons of heavy cream or milk (for glaze)

1 teaspoon of pure vanilla extract (for glaze)

Instructions

Preheat your oven to 350°F (175°C).

Prepare a baking sheet by lining it with parchment paper or a silicone mat.

In a large mixing bowl, beat together the granulated sugar and softened butter until light and fluffy (about 2-3 minutes).

Add the egg and vanilla. Mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet mixture and mix until just combined.

Fold in the chopped strawberries.

In a small bowl, combine the flour and brown sugar for the crumb topping. Pour in the melted butter and mix until crumbly.

Scoop and shape the cookie dough into balls, placing them on the prepared baking sheet with space between each cookie. Top each ball with the crumb topping.

Bake for 12-15 minutes until the edges are golden. The centers should remain soft.

Once done, allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

For the glaze, whisk together the powdered sugar, cream/milk, and vanilla until smooth. Drizzle over cooled cookies.

Notes

Delightful Strawberry Crunch Cookies featuring a soft, chewy base, a deliciously crunchy topping, and a vibrant glaze. A perfect treat for summer gatherings or cozy bake days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American