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Strawberry Crunch Cookies

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Strawberry Crunch Cookies are a delightful and visually stunning treat that combines the flavors of sweet strawberries and buttery cookies with a crunchy, nostalgic topping reminiscent of strawberry shortcake ice cream bars. With a soft and chewy cookie base, a layer of creamy frosting, and a crunchy topping made from freeze-dried strawberries and golden cookie crumbs, these cookies are perfect for any occasion.

Ingredients

Scale

For the Cookie Dough:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Topping:

  • 1 cup freeze-dried strawberries
  • 1 cup golden sandwich cookies (e.g., Golden Oreos), crushed

For the Frosting:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (190g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk

Ingredient Highlights

  • Freeze-Dried Strawberries: These provide an intense strawberry flavor and vibrant color to the topping.
  • Golden Sandwich Cookies: Add a buttery crunch to complement the strawberry flavor.
  • Softened Butter: Key to creating a tender cookie base and smooth frosting.
  • Vanilla Extract: Enhances the overall flavor of the cookies and frosting.

Instructions

Prepare the Cookie Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add the Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Shape and Bake: Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool completely.

Make the Topping:

  1. Crush the Topping Ingredients: In a food processor or a resealable bag with a rolling pin, crush the freeze-dried strawberries and golden sandwich cookies into fine crumbs. Combine them in a small bowl.

Make the Frosting:

  1. Beat the Butter: In a medium bowl, beat the softened butter until creamy.
  2. Add Powdered Sugar and Vanilla: Gradually mix in the powdered sugar, vanilla extract, and milk until smooth and fluffy.

Assemble the Cookies:

  1. Frost the Cookies: Spread a thin layer of frosting over the cooled cookies.
  2. Add the Crunch Topping: Dip the frosted cookies into the strawberry crunch topping, pressing gently to ensure it sticks.

Serve:

  1. Enjoy: Serve the cookies immediately or store them in an airtight container for later.

Nutrition

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