Sometimes I make a recipe and I know I’ve been struck by a stroke of genius. These strawberry crumble cookies are one of those moments. Perfectly sized and fully customizable no matter what season you’re in, they’re hard to beat. I’ve had quite a few cookie recipes over the years that I make over and over again (these pumpkin chocolate chip cookies and these pistachio cookiesto name a few), and these strawberry crumble cookies are joining the rotation. Think: a soft cookie studded with white chocolate and dried strawberries, swirled with caramelized strawberry jam and topped with buttery crumble. Each bite is as rich and satisfying as a new celebration of summer.
Ingredients for strawberry crumble cookies
- Butter. I like salty, but unsalted works great too.
- Brown and white sugar. Brown sugar for tenderness, white sugar for a little crunch.
- Egg. Just one.
- Vanilla. I like vanilla bean powder, but extract or paste are also great.
- Flour. All purpose.
- Baking soda and baking powder. Our leavening agents.
- Salt. Non-negotiable in any baked goods.
- Freeze-dried strawberries. Freeze-dried fruit is ideal for baking: it adds intense flavor without adding moisture.
- White chocolate. A chopped bar, not chips – more below.
- Canned strawberries. Use the right things. It makes a difference.
Tips for making crumble cookies successfully
This is a one-bowl recipe that comes together incredibly quickly: no chilling the dough, no browning butter in a separate pan. Just mix everything together in a bowl and you’re good to go.
- Chop white chocolate into a bar instead of using chips. The chocolate bar has no stabilizers, which means you get these beautiful melted pools in the finished cookie.
- Add freeze-dried strawberries to the batter, but save some for after baking. Press them on top while the cookies are still warm. Adding them too soon risks burning.
- Do not fully incorporate the preserves. Use a butter knife to create large swirls so the jam stays distinct and isn’t completely absorbed into the batter.
- Hit the pan. Tap it in the oven a few times while baking to get those soft, wavy edges.
- Garnish the dough taken before baking. Add crumble and a few pieces of chopped chocolate to each cookie before using them. That’s what takes them from good to the kind of cookie people ask for.
Finishing and how to store
These cookies spread a bit, so if they are too close together, use a large glass or spoon to return the edges to a more round shape while they are still warm. Squeeze a few pieces of freeze-dried strawberries on top before they cool completely.
Store in an airtight container at room temperature for a few days. After that, place them in the refrigerator.
Strawberry crumble cookies
Description
Soft, jam-swirled cookies studded with white chocolate and freeze-dried strawberries, topped with buttery crumble: this one-bowl recipe comes together quickly and tastes like summer.
Ingredients
For the crumble:
- 5 tablespoons salted butter, room temperature
- 1/2 cup flour
- 1/4 cup Powdered sugar
- 2 tablespoons brown sugar
- big pinch of salt
For the cookies:
- 1 stick of salted butter
- 1/3 cup caster sugar (around 75g)
- 1/2 cup brown sugar (about 100g)
- 1 egg, room temperature
- 1/2 teaspoon vanilla bean powder
- 207 grams all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries
- 6 ounces chopped white chocolate
- 1/3 cup strawberry jams
Instructions
- Prepare the crumble. Add all ingredients to a bowl and mix with a fork or your fingers until crumbs form. Cancel.
- Preheat oven to 360 F.
- Prepare the cookies. In a microwave-safe bowl, add the butter and microwave in 15-second increments until just melted. Add the sugars and whisk until smooth. Then add the egg and vanilla until the egg is incorporated and everything is smooth. Add the dry ingredients and fold with a spatula until the flour is well combined. Then add the dried strawberries and white chocolate and mix. Place the preserves on the dough and simply fold them into the dough, but do not mix, so as to leave streaks of jam.
- Scoop out 3 tablespoons of dough and place them on a lined baking sheet, spacing them apart to allow room to spread. Garnish with crumble and a few pieces of white chocolate.
- Bake for 15 to 16 minutes, tapping the pan several times in the oven at the 10 and 12 minute marks.
- Take the cookies out of the oven and place a few pieces of freeze-dried strawberries on top. Appreciate!
Keywords : cookies
The position Move over, Strawberry Shortcake: this crumble cookie is the new summer obsession appeared first on Camille Styles.