Description
Soft, chewy strawberry cookies with a crunchy Golden Oreo and freeze-dried strawberry coating. Optional glaze for extra sweetness.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried strawberries, finely crushed (about 1.5 oz)
- 1 cup Golden Oreo cookies, finely crushed (about 36 cookies)
- ½ cup freeze-dried strawberries, finely crushed (about 0.75 oz)
- ¼ cup powdered sugar
- ¼ cup unsalted butter, melted
- Pinch of salt
- ½ cup powdered sugar
- 1–2 tablespoons milk or strawberry juice (from macerated strawberries, if available)
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Incorporate Crushed Freeze-Dried Strawberries: Gently fold in the crushed freeze-dried strawberries until evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Crush the Golden Oreos: Place the Golden Oreo cookies in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a resealable bag and crush them with a rolling pin.
- Combine Coating Ingredients: In a medium bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, powdered sugar, melted butter, and a pinch of salt. Mix well until the mixture is evenly moistened and resembles wet sand.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and Coat the Dough: Use a cookie scoop (about 1.5 tablespoons) to scoop out portions of the chilled cookie dough. Gently roll each dough ball in the strawberry crunch coating, pressing lightly to ensure the coating adheres well.
- Arrange on Baking Sheet: Place the coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk (or strawberry juice) until smooth. Add more milk or juice, one teaspoon at a time, until you reach your desired consistency.
- Drizzle the Glaze (Optional): Once the cookies are completely cooled, drizzle the glaze over the tops of the cookies.
- Let the Glaze Set (Optional): Allow the glaze to set completely before serving or storing the cookies (about 15-20 minutes).
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Crush the freeze-dried strawberries finely.
- Adjust baking time as needed.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes