Description
These Strawberry Crumble Cookies offer a perfect balance of soft, fruity cookie dough and a crisp, golden crumble topping. Infused with sweet strawberry flavor and featuring a pop of vibrant color, they’re made with a blend of buttery textures and real fruit options for a refreshing twist. Ideal for bake sales, family gatherings, or a delightful afternoon snack, these cookies are easy to make and always a crowd-pleaser.
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strawberry-flavored gelatin mix (like Jell-O)
- 1/2 cup finely chopped fresh strawberries (optional)
For the Crumbly Topping:
- 1/2 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 2 tablespoons strawberry-flavored sprinkles (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl , beat together the softened butter, granulated sugar, and brown sugar until light and creamy.
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Add in the egg and vanilla extract , mixing on medium speed until fully incorporated.
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In a separate bowl, whisk together the flour, baking soda, salt, and strawberry-flavored gelatin. Gradually add this dry mixture into the wet ingredients, blending until just combined.
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If using, gently fold in the chopped strawberries for extra freshness and texture.
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For the topping, combine crushed graham crackers , sugar, and melted butter in a small bowl. Stir until the mixture clumps slightly. Add sprinkles if desired.
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Using a spoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Generously sprinkle the graham cracker topping over each cookie mound before baking.
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Bake for 10–12 minutes , or until the edges are lightly golden and the centers appear set.
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Let the cookies cool on the baking sheet for 5 minutes , then transfer to a wire rack to finish cooling.
Notes
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Use Freeze-Dried Strawberries for Intense Flavor:
If you want a stronger strawberry taste without adding moisture to the dough, crush a handful of freeze-dried strawberries and mix them into the dry ingredients. This enhances flavor while maintaining the cookie’s structure. -
Chill the Dough for Better Texture (Optional):
For thicker, less spread-out cookies, refrigerate the dough for 30 minutes before baking. This helps solidify the butter and results in a more bakery-style texture. -
Customize the Topping:
Swap graham crackers for crushed oats or shortbread cookies for a different crumbly texture. A drizzle of melted white chocolate on top after baking also adds a sweet finishing touch. -
Store Properly to Maintain Freshness:
Keep cookies in an airtight container at room temperature for up to 3 days. If your recipe includes fresh strawberries, refrigerate the cookies to prevent spoilage and enjoy within 2 days. -
Freeze Dough for Later Use:
Scoop the cookie dough into balls, place them on a tray, and freeze until firm. Once frozen, transfer to a zip-top bag and bake straight from the freezer—just add 1–2 extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20 mg