🍓 Strawberry Crunch Cookies 🍪
Ingredients
For the Shortbread Base:
1 cup (125g) all-purpose flour
¼ cup (30g) powdered sugar
½ cup (115g) cold unsalted butter, cubed
For the Strawberry Layer:
¾ cup (180g) whole milk or sour cream
1 large egg
1 tsp vanilla extract
⅔ cup (65g) freeze-dried strawberries, ground into powder
¼ tsp salt
2 tbsp strawberry jam (optional, for extra sweetness and shine)
For the Crunch Topping:
½ cup (45g) rolled oats
¼ cup (30g) all-purpose flour
¼ cup (50g) granulated sugar
¼ tsp ground cinnamon
¼ cup (60g) melted coconut oil or butter
Instructions
Step 1: Prepare the Shortbread Base
Preheat oven to 325°F (165°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a bowl, combine flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press half of the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden. Remove from oven and let cool slightly.
Step 2: Make the Strawberry Layer
In a medium bowl, whisk together milk (or sour cream), egg, and vanilla.
Add ground freeze-dried strawberries and salt; mix well. Stir in strawberry jam if using for added sweetness.
Pour this mixture evenly over the baked base.
Step 3: Prepare and Add the Crunch Topping
In a small bowl, combine oats, flour, sugar, and cinnamon. Stir in melted oil until mixture clumps together.
Sprinkle topping evenly over the strawberry layer.
Step 4: Bake and Cool
Return pan to oven and bake for 25–30 minutes or until the topping is golden brown and set.
Let cool completely in the pan before slicing into bars or squares.