Strawberry Crunch Cookies
Ingredients:
For the Cookies:
1 box 15.25 oz strawberry cake mix
1/2 cup 115g unsalted butter, softened
1 large egg
1 tsp vanilla extract
For the Crunch Topping:
1/2 cup 65g freeze-dried strawberries, crushed
1/4 cup 30g all-purpose flour
1/4 cup 50g granulated sugar
1/4 cup 57g unsalted butter, melted
For the Glaze:
1 cup 120g powdered sugar
2 tbsp milk or more for consistency
1/2 tsp vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350F 175C. Line baking sheets with parchment paper or a silicone baking mat.
2. Prepare the Cookie Dough:
In a mixing bowl, combine the strawberry cake mix, softened butter, egg, and vanilla extract. Mix until a soft dough forms.
3. Scoop and Shape:
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, about 2 inches apart.
4. Prepare the Crunch Topping:
In a small bowl, mix the crushed freeze-dried strawberries, flour, sugar, and melted butter until crumbly.
5. Add Topping:
Gently press the topping onto the cookie dough balls before baking.
6. Bake:
Bake for 10-12 minutes, or until the edges are set and slightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
8. Drizzle and Serve:
Drizzle the glaze over the cooled cookies. Let the glaze set before serving