Name: Strawberry Crunch Cookies
Prep time: 20 min
Cook time: PT-485583H56M8S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour; ¼ cup (30g) powdered sugar; ½ cup (115g) cold unsalted butter, cut into cubes; 1 cup (150g) freeze-dried strawberries; ½ cup (100g) granulated sugar; 2 tablespoons (16g) cornstarch; ¼ teaspoon salt; ½ cup (120ml) water; 1 teaspoon lemon juice; ½ cup (60g) all-purpose flour; ¼ cup (50g) granulated sugar; ¼ cup (55g) unsalted butter, melted; ½ cup (75g) chopped nuts (optional)

I recently discovered a delightful treat: Strawberry Crunch Cookies. These cookies feature a buttery shortbread base topped with a luscious strawberry layer and a crunchy topping, creating a perfect balance of flavors and textures. They’re ideal for satisfying sweet cravings or impressing guests at gatherings.

Why I Love This Recipe

I adore this recipe because it combines the rich, buttery flavor of shortbread with the fruity sweetness of strawberries and a satisfying crunch on top. The layers complement each other beautifully, making each bite a delightful experience. Plus, the recipe is straightforward, allowing me to create a bakery-quality dessert at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Base:

1 cup (125g) all-purpose flour
¼ cup (30g) powdered sugar
½ cup (115g) cold unsalted butter, cut into cubes

For the Strawberry Layer:

1 cup (150g) freeze-dried strawberries
½ cup (100g) granulated sugar
2 tablespoons (16g) cornstarch
¼ teaspoon salt
½ cup (120ml) water
1 teaspoon lemon juice

For the Crunch Topping:

½ cup (60g) all-purpose flour
¼ cup (50g) granulated sugar
¼ cup (55g) unsalted butter, melted
½ cup (75g) chopped nuts (optional)

Directions

Prepare the Shortbread Base: Preheat the oven to 350°F (175°C). In a bowl, combine flour and powdered sugar. Add cold butter cubes and mix until the mixture resembles coarse crumbs. Press the mixture into the bottom of a greased 9×9-inch (23×23 cm) baking pan. Bake for 15 minutes or until lightly golden. Remove from oven and let it cool slightly.
Make the Strawberry Layer: In a saucepan, combine freeze-dried strawberries, granulated sugar, cornstarch, salt, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Pour the strawberry mixture over the cooled shortbread base, spreading it evenly.
Prepare the Crunch Topping: In a bowl, mix flour, granulated sugar, and melted butter until crumbly. Stir in chopped nuts if using. Sprinkle the topping evenly over the strawberry layer.
Bake: Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown. Remove from oven and allow to cool completely before cutting into squares.

Servings and Timing

This recipe yields approximately 16 squares. Preparation time is about 20 minutes, with a total baking time of 35-40 minutes. Allow an additional hour for cooling before serving.

Variations

I enjoy experimenting with this recipe by:

Adding a Drizzle: Once cooled, I drizzle melted white chocolate over the top for added sweetness and visual appeal.
Using Different Fruits: Substitute freeze-dried strawberries with other freeze-dried fruits like raspberries or blueberries for a different flavor profile.
Incorporating Citrus Zest: Adding lemon or orange zest to the shortbread base enhances the overall flavor.

Storage and Reheating

I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To enjoy them warm, I reheat individual squares in the microwave for about 10 seconds.

FAQs

What can I use if I don’t have freeze-dried strawberries?

I can substitute freeze-dried strawberries with fresh strawberries, but I’ll need to adjust the sugar and cornstarch to account for the additional moisture.

Can I make this recipe gluten-free?

Yes, I use a gluten-free all-purpose flour blend in place of regular flour to make the recipe gluten-free.

How do I prevent the shortbread base from becoming soggy?

I ensure the shortbread base is baked until lightly golden and fully cooled before adding the strawberry layer to prevent sogginess.

Can I freeze these cookies?

Absolutely. I wrap individual squares tightly and freeze them for up to 2 months. I thaw them at room temperature before serving.

What nuts work best for the crunch topping?

I prefer using chopped almonds or pecans, but walnuts or hazelnuts also add a delightful crunch and flavor.

Conclusion

Strawberry Crunch Cookies have become a favorite in my baking repertoire. Their combination of buttery shortbread, sweet strawberry filling, and crunchy topping makes them irresistible. Whether for a special occasion or a simple treat, these cookies never fail to impress.