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.
