π Strawberry Crunch Cookies πͺ
Ingredients
For the Strawberry Cookies:
1 Β½ cups all-purpose flour
1 tsp cornstarch
Β½ tsp baking powder
ΒΌ tsp salt
Β½ cup unsalted butter, softened
β
cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
β
cup finely chopped freeze-dried strawberries
For the Crunch Topping:
6 tbsp all-purpose flour
3 tbsp cold unsalted butter, cubed
3 tbsp granulated sugar
1 packet (about 0.5 oz) strawberry gelatin powder (not sugar-free)
Instructions
Prepare the Topping: In a small bowl, combine the 6 tablespoons of flour, sugar, and strawberry gelatin powder. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized crumbs. Place the bowl in the refrigerator while you make the cookie dough.
Combine Dry Ingredients: In a medium bowl, whisk together the 1 Β½ cups of flour, cornstarch, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened butter and β
cup of sugar together on medium-high speed until the mixture is light, pale, and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
Add Strawberry Flavor: Gently fold the finely chopped freeze-dried strawberries into the cookie dough until they are evenly distributed. The dough will be soft.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much.
Preheat and Portion: Preheat your oven to 350Β°F (175Β°C). Line two baking sheets with parchment paper. Using a medium cookie scoop (about 1.5 tablespoons), portion the chilled dough onto the prepared sheets, spacing them about 2 inches apart.
Add the Crunch: Generously sprinkle the chilled crunch topping over each ball of dough, gently pressing it down slightly to adhere.
Bake: Bake for 12-14 minutes, or until the edges of the cookies are lightly golden and the centers appear set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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