Ingredients
For the Cookies:
1 cup (230g) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
For the Strawberry Crumble Topping:
½ cup freeze-dried strawberries, crushed
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup unsalted butter, melted
For the Strawberry Filling (optional):
½ cup strawberry jam or preserves
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugar together until light and fluffy (2–3 minutes).
Add egg and vanilla extract, mixing until smooth.
In another bowl, combine flour, cornstarch, baking powder, and salt. Gradually add dry mixture to the wet until a soft dough forms.
Make the crumble: Mix crushed freeze-dried strawberries, flour, sugar, and melted butter until crumbly.
Assemble cookies: Scoop dough into balls, flatten slightly, add a teaspoon of strawberry jam in the center, and sprinkle with crumble.
Bake 10–12 minutes or until edges turn golden.
Cool on wire rack and enjoy warm or at room temperature.
Notes
For extra flavor, drizzle melted white chocolate over cooled cookies.
Substitute freeze-dried strawberries with raspberries for a fun twist.
Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 25mg