Ingredients
Method
1. Get the Oven Ready
Set your oven to 350°F (175°C). Line a baking tray with parchment paper and set it aside.
2. Mix the Cookie Dough
In a large mixing bowl, beat the softened butter with both sugars until the mixture looks light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly blend the dry mixture into the wet ingredients until a soft dough forms.
4. Shape & Bake
Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet, spacing them apart. Gently press each mound down slightly. Bake for 10–12 minutes, just until the edges turn lightly golden.
5. Prepare the Strawberry Crunch
While the cookies are cooling, combine the crushed freeze-dried strawberries and vanilla wafer crumbs. Pour in the melted butter and mix until the texture resembles coarse sand.
6. Add the Crunch
While the cookies are still warm, lightly press the strawberry crumble onto the tops so it sticks nicely.
7. Finish with the Glaze
Whisk powdered sugar, milk, and food coloring until smooth. Drizzle over the cooled cookies using a spoon or piping bag.
Notes
Tips & Fun Variations
- Chill the dough for 30 minutes to create thicker cookies.
- Mix white chocolate chips into the dough for extra sweetness.
- Swap strawberries for freeze-dried raspberries or blueberries.
- Use a cream cheese glaze instead of icing for a richer finish.
Storage & Reheating
- Keep cookies in a sealed container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw before serving.
- Warm in the microwave for 10 seconds to restore softness.
FAQs
Can fresh strawberries be used?Fresh berries add too much moisture and won’t give that signature crunch—freeze-dried works best. How do I keep the topping in place?
Press the crumble onto the cookies while they’re still warm so it adheres properly. Can the dough be made ahead?
Yes! Refrigerate the dough for up to 2 days or freeze it for later baking.