Strawberry Crunch Soft Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1/2 cup powdered sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
2 1/2 cups all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon salt
→ For the Strawberry Crunch Topping
09 -
1/2 cup freeze-dried strawberries, crushed
10 -
1/2 cup golden Oreos, crushed
11 -
2 tablespoons melted butter
→ For the Cream Cheese Drizzle (Optional)
12 -
4 ounces cream cheese, softened
13 -
1/2 cup powdered sugar
14 -
2 tablespoons milk or heavy cream
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat butter, granulated sugar, and powdered sugar until creamy. Add egg and vanilla extract; mix until combined. Gradually add flour, baking powder, and salt. Mix until a soft dough forms. Roll dough into balls (about 1.5 tablespoons each) and flatten slightly.
02 -
Bake for 10-12 minutes until edges are lightly golden. Let cookies cool completely before adding topping.
03 -
Mix crushed freeze-dried strawberries, crushed golden Oreos, and melted butter until well-combined.
04 -
Beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
05 -
Spread a thin layer of cream cheese drizzle over each cooled cookie if using. Sprinkle strawberry crunch mixture on top and press gently. Optionally, drizzle more cream cheese mixture over the top.
06 -
Let the cookies sit for about 10 minutes to set before serving.
# Notes:
01 -
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
02 -
For longer storage, freeze baked cookies for up to 3 months.
03 -
The cream cheese drizzle is optional but highly recommended for extra flavor.