Strawberry Crunch Cookies

Ingredients:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries, crushed
1/3 cup white chocolate chips
Crunch Topping:
1/4 cup all-purpose flour
2 tablespoons unsalted butter, cold
3 tablespoons granulated sugar
Pink Drizzle:
1/2 cup powdered sugar
1–2 tablespoons milk
1–2 drops pink food coloring (optional)

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar together in a separate bowl until light and fluffy. Beat in the egg and vanilla.
Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in crushed freeze-dried strawberries and white chocolate chips.
In a small bowl, combine the crunch topping ingredients: flour, butter, and sugar. Use a fork or fingers to create a crumbly mixture.
Scoop 1 1/2 tablespoons of cookie dough and place them on the prepared baking sheet. Flatten slightly, then sprinkle the crunch topping over each cookie.
Bake for 12–14 minutes or until the edges are lightly golden. Let cool on a wire rack.
For the pink drizzle, whisk powdered sugar, milk, and food coloring until smooth. Drizzle over the cooled cookies and let set before serving.
Prep Time: 15 minutes | Baking Time: 12–14 minutes | Total Time: 30 minutes
Kcal: 165 per cookie | Servings: 20 cookies
Tips:
Chill the dough for 15 minutes if it’s too soft to work with.
Adjust the consistency of the drizzle by adding more milk (for thinner) or powdered sugar (for thicker).