Are you craving a delicious dessert that's both impressive and surprisingly easy to make? Look no further! This Strawberry Cupcake Crumbl Cookie recipe combines the delightful moistness of a strawberry cupcake with the irresistible crumbly texture of a classic cookie. It's the perfect sweet treat for any occasion, from casual weeknight desserts to elegant gatherings. Get ready to wow your friends and family with this simple yet stunning recipe! This recipe is perfect for those looking for quick dinner ideas or simply a delicious, homemade dessert.
Ingredients:
For the Strawberry Cupcake Crumble:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup freeze-dried strawberries, finely crushed (or fresh strawberries, pureed)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed light brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ teaspoon ground cinnamon
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
Make the Strawberry Cupcake Crumble:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can do it by hand if you have the time and elbow grease!
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Gently fold in the crushed freeze-dried strawberries (or strawberry puree).
Prepare the Crumble Topping:
- In a medium bowl, combine the flour, oats, brown sugar, nuts (if using), and cinnamon.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and Bake:
- Drop rounded tablespoons of the strawberry cupcake crumble onto the prepared baking sheet, leaving some space between each cookie.
- Sprinkle the crumble topping evenly over each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips and Variations:
- For extra strawberry flavor: Add a teaspoon of strawberry extract to the cupcake crumble batter.
- Make it chocolatey: Add ½ cup of semi-sweet chocolate chips to the cupcake crumble batter.
- Change up the nuts: Use almonds, macadamia nuts, or even omit the nuts entirely.
- Adjust sweetness: If you prefer a less sweet cookie, reduce the sugar in both the crumble and topping by ¼ cup.
- Fresh vs. Freeze-Dried: Fresh strawberries will add moisture; freeze-dried will give you a more intense strawberry flavor. Adjust the amount of strawberries accordingly based on your choice.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Saturated Fat: 8-10g
- Cholesterol: 30-40mg
- Sodium: 100-150mg
- Carbohydrates: 35-40g
- Sugar: 18-22g
- Protein: 3-4g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy recipe is perfect for anyone looking for delicious and healthy meals, simple food recipes, or best recipes. Enjoy!