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Strawberry Crunch Cookies

Soft, buttery cookies topped with a crispy strawberry crumble for a fruity, bakery-style treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup strawberry milk
  • 1 tsp strawberry extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract, mixing well.
  4. Gradually mix in dry ingredients, alternating with strawberry milk and strawberry extract, until a soft dough forms.
  5. Drop dough onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
  6. Mix crushed strawberry wafers, crushed vanilla wafers, and melted butter. Sprinkle on top of each cookie.
  7. Bake 12–15 minutes until edges are set and centers are soft. Cool completely on wire racks.
  8. Optionally, drizzle with white chocolate or sandwich cookies with strawberry cream. Serve or store in airtight container.