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Irresistible Strawberry Crunch Cookies

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Delightful strawberry-flavored cookies with a crunchy topping, reminiscent of summer treats.

Ingredients

Scale
  • 1 box (15.25 oz) strawberry cake mix
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 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
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mat.
  2. In a large mixing bowl, combine the strawberry cake mix, softened butter, egg, and vanilla extract. Beat until a soft dough forms.
  3. Scoop out tablespoon-sized portions of the dough and roll them into balls. Space them about 2 inches apart on the prepared sheets.
  4. In a separate bowl, mix the crushed freeze-dried strawberries, flour, granulated sugar, and melted butter until crumbly.
  5. Gently press the crunch topping onto each cookie dough ball.
  6. Bake for 10-12 minutes until the edges are set and turning golden brown.
  7. Cool them on the sheets for about 5 minutes before transferring to a wire rack to cool completely.
  8. In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth, adjusting milk for drizzling consistency.
  9. Drizzle the glaze over cooled cookies and let it set before serving.

Notes

For the best flavor, use high-quality butter. Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/strawberry-crunch-cookies/

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