Strawberry Delight Crunch Cookies are a sweet and fruity indulgence that combine the richness of buttery cookie dough with the vibrant flavor of freeze-dried strawberries. Finished with a sugary crunch topping and a delicate white chocolate drizzle, these cookies offer an eye-catching and delicious treat. Whether enjoyed as an afternoon pick-me-up or served at a celebration, they’re bound to impress both in taste and appearance.
Why You’ll Love This Recipe
These cookies are the perfect blend of flavor and texture: soft, tender centers with slightly crisp edges and a burst of strawberry in every bite. The crushed freeze-dried strawberries not only intensify the fruity taste but also add a beautiful pink hue. The added crunch on top and smooth white chocolate drizzle elevate them from everyday cookies to a bakery-worthy creation. Ideal for spring, Valentine’s Day, or any special occasion.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookies:
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
For the crunchy topping:
1 cup crushed freeze-dried strawberries
½ cup granulated sugar
For the white chocolate drizzle:
1 cup white chocolate chips
1 tablespoon vegetable oil (optional)
directions
Prepare for Baking
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Gently fold in the crushed freeze-dried strawberries.
Prepare the Topping
In a small bowl, mix the additional crushed freeze-dried strawberries with granulated sugar.
Form the Cookies
Using a cookie scoop or tablespoon, drop even portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly press the top of each dough ball into the strawberry sugar topping mixture before returning to the baking sheet.
Bake the Cookies
Bake for 12–15 minutes, or until the edges begin to turn golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the White Chocolate Drizzle
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each round until smooth. If desired, stir in vegetable oil to thin the chocolate for easier drizzling.
Drizzle the Cookies
Using a spoon or piping bag, drizzle the melted white chocolate over the cooled cookies. Let the drizzle set before serving.
Servings and timing
Servings: Approximately 24 cookies
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35–40 minutes
Calories per cookie: Approximately 150 kcal
Variations
Lemon Strawberry: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
Chocolate Strawberry: Substitute white chocolate with dark or milk chocolate for a richer contrast.
Cream Cheese Frosting Drizzle: Mix softened cream cheese, powdered sugar, and a splash of milk for an alternative topping.
Sandwich Cookies: Use two cookies and fill with strawberry or vanilla buttercream.
Valentine’s Day Version: Use heart-shaped cookie cutters and tint the dough or glaze pink for festive flair.
storage/reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undecorated cookies for up to 1 month and add the drizzle after thawing. These cookies do not require reheating and are best enjoyed at room temperature.
FAQs
Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries introduce too much moisture and will affect the texture and structure of the cookie.
Can I make the dough in advance?
Yes, the dough can be refrigerated for up to 48 hours. Let it come to room temperature slightly before baking for easier scooping.
How can I get the drizzle to look neat?
Use a piping bag or a zip-top bag with a small corner cut off for better control.
Are these cookies chewy or crispy?
They are soft with slightly crisp edges and a sugary crunch from the topping.
Can I use strawberry extract for stronger flavor?
Yes, replace part of the vanilla extract with strawberry extract if you want a more pronounced strawberry taste.
What brand of freeze-dried strawberries is best?
Any unsweetened brand will work well. Look for whole pieces that you can crush to your preferred consistency.
Can I double the recipe?
Yes, this recipe doubles well—just be sure to bake in batches or use multiple sheets.
Do I need to use both granulated and powdered sugar?
Yes, the combination helps with texture—granulated for structure and powdered for a tender crumb.
Can I use this recipe for cut-out cookies?
No, this dough is too soft and is best for drop-style cookies.
Will the white chocolate harden?
Yes, once cooled and set, the drizzle will firm up and add a smooth, sweet finish.
Conclusion
Strawberry Delight Crunch Cookies are a unique and flavorful take on traditional sugar cookies. Their rich buttery base, enhanced with strawberry crunch and topped with elegant white chocolate drizzle, makes them perfect for sharing at gatherings, gifting, or simply enjoying as a treat for yourself. With vibrant flavor and stunning presentation, these cookies are sure to become a new favorite in your baking collection.
Strawberry Delight Crunch Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Strawberry Delight Crunch Cookies combine buttery cookie dough, fruity freeze-dried strawberries, and a crunchy strawberry sugar topping with a sweet white chocolate drizzle. Perfect for parties, gifting, or a vibrant cookie tray! #strawberrycookies #crunchcookies #whitechocolatedrizzle
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup powdered sugar
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1 large egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup crushed freeze-dried strawberries
For the Crunchy Topping:
-
1 cup crushed freeze-dried strawberries
-
1/2 cup granulated sugar
For the White Chocolate Drizzle:
-
1 cup white chocolate chips
-
1 tablespoon vegetable oil (optional)
Instructions
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Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix Cookie Dough: Cream butter, granulated sugar, and powdered sugar until light and fluffy. Add egg and vanilla; mix well. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients. Fold in crushed freeze-dried strawberries.
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Prepare Topping: Mix crushed freeze-dried strawberries with granulated sugar in a small bowl.
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Form Cookies: Scoop dough and roll tops into the strawberry-sugar mixture. Place on the baking sheet, spaced 2 inches apart.
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Bake: Bake for 12–15 minutes or until edges are lightly golden. Cool on baking sheet briefly, then move to a wire rack.
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Add Drizzle: Melt white chocolate chips (add oil if needed for smoother texture). Drizzle over cooled cookies.
Notes
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Use a piping bag or zip-top bag with a snipped corner for neat drizzle lines.
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Store cookies in an airtight container at room temperature for up to 5 days.
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Swap freeze-dried strawberries with raspberries for a different berry flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
