🍓 Strawberry Crunch Cookies 🍪
Ingredients:
Cookie Base:
2¼ cups (270g) pastry flour (softer texture)
¾ cup (170g) European-style butter, room temp
¾ cup (150g) granulated sugar
¼ cup (50g) light brown sugar
1 large egg + 1 yolk (richer dough)
2 tsp vanilla bean paste
½ tsp baking powder
½ tsp fine sea salt
1 cup freeze-dried strawberries, crushed (not powdered)
Crunch Topping:
½ cup (60g) Golden Oreo crumbs (no filling)
¼ cup (30g) freeze-dried strawberry powder
3 tbsp (45g) melted butter
2 tbsp (25g) turbinado sugar (for sparkle)
Instructions:
Prep Work:
Line baking sheets with parchment
Pulse Oreos in food processor to coarse crumbs (some small chunks okay)
Crush freeze-dried strawberies into two textures: ½ cup coarse pieces for dough, ¼ cup fine powder for topping
Make Dough:
Cream butter and sugars 5 minutes until pale
Add egg, yolk, and vanilla; mix until ribbon stage
Whisk dry ingredients (except strawberries), then incorporate gradually
Fold in strawberry pieces by hand
Create Topping:
Combine Oreo crumbs, strawberry powder, and melted butter
Mix until resembles wet sand
Set aside with turbinado sugar
Shape & Bake:
Scoop 3-tbsp portions using cookie scoop
Roll tops in crunch mixture, press gently
Sprinkle with turbinado sugar
Bake at 375°F (190°C) for 10-12 minutes (edges golden, centers soft)
Cool 5 minutes on sheet before transferring