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Strawberry Crumble Cookies Recipe

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4 from 5 reviews

Delicious Strawberry Crumble Cookies featuring soft, buttery dough studded with fresh diced strawberries and topped with a sweet, crunchy crumble. These cookies balance fruity freshness with a satisfying crumbly exterior, perfect for a delightful treat any time of day.

Ingredients

Cookie Dough

  • ½ cup salted butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups all-purpose flour
  • 1 cup diced strawberries (very small, about 5-6 strawberries)
  • ½ teaspoon flour (for strawberries)

Crumb Topping

  • ½ cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 4 tablespoons melted butter
  • Coarse sugar for sprinkling on top

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together the salted butter, granulated sugar, and brown sugar on medium-high speed until the mixture becomes light and fluffy, about 3 to 4 minutes. Then, add the egg and vanilla extract, mixing until fully incorporated.
  3. Combine Dry Ingredients: Gradually add baking powder, baking soda, salt, and flour to the wet mixture. Stir gently to avoid overmixing; it’s okay to have some visible flour bits remaining to keep the dough tender.
  4. Incorporate Strawberries: Finely dice the strawberries and toss them with ½ teaspoon of flour to prevent them from sinking. Gently fold the strawberries into the cookie dough. Note that the dough will become slightly sticky due to the strawberry juices.
  5. Form Cookie Balls: Scoop the dough into balls roughly 3 tablespoons in size and place six dough balls evenly spaced on each prepared baking sheet.
  6. Make Crumb Topping: In a small bowl, combine ½ cup flour, brown sugar, granulated sugar, and a pinch of salt. Add melted butter and mix with a fork or fingers until crumbly. Take handfuls of this mixture and press onto the top and sides of each cookie dough ball. Sprinkle with coarse sugar for extra crunch and sweetness.
  7. Chill Dough: Refrigerate the prepared cookie dough for 10 to 15 minutes to help firm up the dough and toppings before baking.
  8. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges start to turn golden brown and the centers look set and cooked through.
  9. Shape and Cool: Remove cookies from oven and run a spoon or spatula gently around each cookie to shape into perfect circles while still warm. Allow cookies to cool completely on the baking sheet before removing or serving.

Notes

  • Ensure strawberries are very finely diced to prevent excess moisture creating soggy dough.
  • Chilling the dough before baking helps the cookies hold their shape and keeps the crumble topping intact.
  • Use parchment paper for easy removal and cleanup.
  • Coarse sugar sprinkled on top adds a pleasant crunch and sparkle.
  • Store cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://cookedbygrace.com/strawberry-crumble-cookies-recipe/