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Strawberry Crunch Cookies

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These Strawberry Crunch Cookies are a sweet, fun dessert with fresh strawberry flavor, a buttery crunchy topping, and a smooth glaze. Easy to make, they're the perfect treat for kids, parties, or any occasion. Try these chewy, delicious cookies with a twist!

Ingredients

For the Cookies:

  • 1 box (15.25 oz) strawberry cake mix
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract

For the Crunch Topping:

  • 1/2 cup (65g) freeze-dried strawberries, crushed
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted

For the Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tbsp milk (or more for consistency)
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
  • Prepare Cookie Dough: Mix strawberry cake mix, softened butter, egg, and vanilla extract until a soft dough forms.
  • Shape Cookies: Scoop tablespoon-sized portions and roll them into balls. Place on the prepared sheets, spaced about 2 inches apart.
  • Prepare Crunch Topping: Mix crushed freeze-dried strawberries, flour, sugar, and melted butter until crumbly.
  • Add Topping: Gently press the topping onto the cookie dough balls.
  • Bake: Bake for 10-12 minutes until edges are set and golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Make Glaze: Mix powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle and Serve: Drizzle the glaze over cooled cookies and allow it to set before serving.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 4 days.
  • Reheating: Reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C).
  • Variations: Add chocolate chips, swap freeze-dried strawberries for other fruits, or try a lemon glaze.

Find it online: https://recipesbyjanet.com/strawberry-crunch-cookies/