Strawberry Crunch Cookies

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Temp: 175  C
Servings: 24
Ingredients
  • • 1/2 cup unsalted butter, softened
  • • 3/4 cup granulated sugar
  • • 1/4 cup light brown sugar, packed
  • • 1 large egg, room temperature
  • • 2 teaspoons vanilla extract
  • • 1 3/4 cups all-purpose flour, spooned and leveled
  • • 1 tablespoon cornstarch
  • • 1/2 teaspoon baking soda
  • • 1/4 teaspoon baking powder
  • • 1/2 teaspoon fine salt
  • • 3/4 cup freeze-dried strawberries
  • • 1 cup crushed golden sandwich cookies, about 10 cookies
  • • 3 tablespoons unsalted butter, melted
  • • 1 tablespoon granulated sugar
  • • 3/4 cup powdered sugar
  • • 1 1/2 tablespoons milk
  • • 1/2 teaspoon vanilla extract
  • • 1 pinch fine salt
Instructions
  1. 1

    Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2

    Beat softened butter, granulated sugar, and brown sugar for 2 minutes.

  3. 3

    Add egg and vanilla. Beat until smooth, then scrape the bowl.

  4. 4

    Whisk flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.

  5. 5

    Mix dry ingredients into wet ingredients just until combined.

  6. 6

    Scoop dough into 24 balls and place them 2 inches apart.

  7. 7

    Bake for 9-10 minutes, until edges are set and centers look soft.

  8. 8

    Cool on the pan for 8 minutes, then transfer to a rack.

  9. 9

    Crush freeze-dried strawberries and golden sandwich cookies. Stir with melted butter, sugar, and salt.

  10. 10

    Whisk powdered sugar, milk, vanilla, and salt into a smooth glaze.

  11. 11

    Glaze cooled cookies, press strawberry crunch topping on top, and let set for 15 minutes.

Note

Use evenly crushed freeze-dried strawberries and Oreos. Press topping gently before baking. Add extra topping after baking for more crunch.

Read it online: https://www.showergourmet.com/recipe/strawberry-crunch-cookies/