Sometimes I make a recipe and realize I’ve had a stroke of genius. These strawberry crumble cookies are one of those moments. Perfectly sized and fully customizable for the season, you can’t beat it. I’ve had quite a few cookie recipes over the years that I still make over and over (these Pumpkin Chocolate Chip Cookies and these Pistachio Cookies, just to name a few), and these Strawberry Crumble Cookies have joined that rotation. Imagine a chewy cookie studded with white chocolate and dried strawberries, rolled in caramelized strawberry jam and topped with a buttery crumble. Every bite is as rich and satisfying as a fresh celebration of summer.
strawberry crumble cookie ingredients
- butter. I prefer salted, but unsalted is also fine.
- brown sugar and white sugar. Brown sugar gives it softness, and white sugar gives it a little crunch.
- egg. Just one thing.
- vanilla. I like vanilla bean powder, but extract or paste is also delicious.
- flour. Versatile.
- baking soda and baking powder. Our swelling agent.
- salt. Baked goods of any kind are non-negotiable.
- Freeze-dried strawberries. Freeze-dried fruit is great for baking, adding rich flavor without adding moisture.
- white chocolate. It’s not chips, it’s chopped bars. Details are explained below.
- Preserved strawberries. Let’s use good ones. it makes a difference.
Tips for successful crumble cookies
This is a one-bowl recipe that comes together surprisingly quickly. No need to chill the dough or brown the butter in a separate pan. Just put everything in a bowl and mix.
- chop the white chocolate from the board Instead of using chips. Bar chocolate doesn’t contain stabilizers, so the finished cookies will have a gorgeous melted mass.
- Add freeze-dried strawberries to the batter, but keep some aside after baking. Press the cookies on top while they are still warm. If you add it too soon, you risk burning it.
- Do not mix in the preservatives completely. Use a butter knife to make large swirls so that the jam remains clearly and is not completely absorbed into the dough.
- Bang the pot. Give them a few pats in the oven while baking to create chewy, wavy edges.
- Top with the scooped batter before baking. Before adding the cookies, add some crumble and chopped chocolate chunks on top of each cookie. This is what takes cookies from being delicious cookies to being the kind of cookies people want.
Finishing and storage
These cookies will spread quite a bit, so if they stick together too much, use a large glass or spoon to shape the edges back into a round shape while still warm. Before it cools completely, tuck in a few freeze-dried strawberries.
Store in an airtight container at room temperature for several days. Then transfer it to the refrigerator.
explanation
Chewy jam-wrapped cookies studded with white chocolate and freeze-dried strawberries, topped with a buttery crumble, this one-bowl recipe comes together quickly and tastes like summer.
For crumble:
- 5 tablespoons Salted butter, room temperature
- 1/2 cup flour
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- large pinch of salt
For cookies:
- 1 sticks of salted butter
- 1/3 cup Granulated sugar (about 75g)
- 1/2 cup Brown sugar (about 100g)
- 1 eggs, 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 ounce chopped white chocolate
- 1/3 cup strawberry jam
- Make the crumble topping. Add all ingredients to a bowl and mix with a fork or your fingers until crumbly. Let’s set it aside.
- Preheat oven to 360°F.
- Prepare cookies. Add the butter to a microwave-safe bowl and microwave in 15-second increments until melted. Add sugar and mix until smooth. Then add the eggs and vanilla until the eggs are melted and everything is smooth. Add the dry ingredients and mix with a spatula until the flour is just incorporated. Next, add dried strawberries and white chocolate and mix. Drop the jam onto the dough and fold it into the dough. However, do not mix so that there are streaks of jam.
- Scoop 3 tablespoons of the dough and place on the lined baking sheet, spacing them apart so they can be spread out. Top with crumble and a few pieces of white chocolate.
- Bake for 15-16 minutes, tapping the bread a few times at the 10- and 12-minute marks in the oven.
- Remove the cookies from the oven and place a few freeze-dried strawberries on top. enjoy!
- Preparation time: 15
- Cooking time: 15
Source: Camille Styles – camillestyles.com
