Strawberry Crunch Cookies are a delightful combination of soft, chewy cookies packed with the flavor of fresh strawberries and topped with a crunchy strawberry crumble. Perfectly sweet with just the right amount of texture, these cookies will remind you of your favorite strawberry shortcake ice cream bars. They’re great for parties, snacks, or anytime you crave a fruity dessert!
Easy Strawberry Crunch Cookies Recipe
These Strawberry Crunch Cookies are not only visually stunning with their vibrant pink crumble topping, but they’re also bursting with flavor! The strawberry-infused cookie base is soft and buttery, while the crunchy topping adds a satisfying bite. Quick and easy to make, these cookies are a treat that will impress everyone who tries them.
Why Our Strawberry Crunch Cookies Are the Best
These cookies capture the perfect balance of chewy and crunchy textures. The strawberry crumble topping adds a unique twist that elevates them above traditional cookies. The bold strawberry flavor, combined with the buttery richness of the cookie, makes them irresistible for all ages.
Ingredients Notes for Strawberry Crunch Cookies
For the Cookies:
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cookies.
- 1/2 cup granulated sugar: Sweetens the cookie dough.
- 1/4 cup light brown sugar: Adds depth of flavor and chewiness.
- 1 large egg: Helps bind the ingredients together.
- 1 teaspoon vanilla extract: Enhances the flavor of the cookies.
- 1 1/4 cups all-purpose flour: Provides structure.
- 1/2 teaspoon baking soda: Helps the cookies rise.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup freeze-dried strawberries, crushed: Gives the cookies their strawberry flavor and a slight crunch.
For the Strawberry Crunch Topping:
- 1/2 cup freeze-dried strawberries, crushed: For the bright, fruity crunch.
- 1/2 cup vanilla sandwich cookies (like Golden Oreos), crushed: Adds a buttery, crunchy texture.
- 2 tablespoons melted butter: Helps bind the crumble topping.
- 1 tablespoon granulated sugar: Sweetens the crumble.
Kitchen Tools Needed for Strawberry Crunch Cookies
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
- Food processor or plastic bag (to crush the toppings)
How to Make Strawberry Crunch Cookies
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Cookie Dough
- In a mixing bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add 1 large egg and 1 teaspoon vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 1/2 cup crushed freeze-dried strawberries until evenly distributed.
3. Shape the Cookies
- Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart.
4. Make the Crunch Topping
- In a small bowl, combine 1/2 cup crushed freeze-dried strawberries, 1/2 cup crushed vanilla sandwich cookies, 2 tablespoons melted butter, and 1 tablespoon granulated sugar. Mix until the crumble is evenly coated.
5. Top and Bake
- Gently press a small amount of the strawberry crunch topping onto each cookie dough ball.
- Bake in the preheated oven for 10–12 minutes, or until the edges are set and slightly golden.
6. Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store Strawberry Crunch Cookies
Room Temperature
- Store the cookies in an airtight container at room temperature for up to 5 days.
Freezer
- Freeze the baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Strawberry Crunch Cookies Variations
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the cookies for added richness.
- Lemon Twist: Add 1 teaspoon of lemon zest to the cookie dough for a citrusy flavor.
- Cream Cheese Filling: Add a dollop of cream cheese filling inside each cookie for a surprise center.
- Nutty Crunch: Sprinkle chopped almonds or pistachios into the crumble topping for extra crunch.
- Strawberry Cheesecake Cookies: Add small chunks of cream cheese to the cookie dough for a cheesecake-inspired twist.
What to Serve With Strawberry Crunch Cookies
These cookies are perfect on their own or paired with:
- Strawberry Milk: Enhance the fruity flavor with a glass of strawberry milk.
- Vanilla Ice Cream: Sandwich two cookies with vanilla ice cream for a fun dessert.
- Fresh Berries: Serve alongside fresh strawberries or mixed berries for a light and refreshing addition.
Top Tips for Perfect Strawberry Crunch Cookies
- Use Freeze-Dried Strawberries: They provide intense strawberry flavor without adding moisture to the dough.
- Don’t Overbake: Remove the cookies from the oven as soon as the edges are set for soft, chewy centers.
- Press the Topping Firmly: Gently press the crunch topping onto the dough balls so it sticks while baking.
- Cool Completely: Allow the cookies to cool completely before storing to prevent them from becoming soggy.
- Crush Evenly: Use a food processor or plastic bag with a rolling pin to ensure the toppings are evenly crushed.
Helpful Notes
- If you don’t have freeze-dried strawberries, you can use strawberry-flavored cereal as a substitute for the crumble.
- For an extra vibrant color, add a drop of pink food coloring to the dough.
- These cookies make a great edible gift—package them in a clear bag with a ribbon for a beautiful presentation!
Tips from Well-Known Chefs
- Martha Stewart suggests chilling the cookie dough for 20–30 minutes if it’s too soft to handle.
- Sally McKenney emphasizes using high-quality freeze-dried fruit for the best flavor.
- Ina Garten recommends measuring your flour by spooning it into the cup and leveling it off for accurate results.
Frequently Asked Questions (FAQ)
1. Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries add too much moisture and can affect the texture of the cookies.
2. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour, and use gluten-free sandwich cookies for the topping.
3. Can I make the dough ahead of time?
Yes! Store the dough in the refrigerator for up to 24 hours or freeze it for up to 1 month.
4. How do I keep the topping crunchy?
Store the cookies in an airtight container with a layer of parchment paper between them to preserve the crunch.
5. Can I double the recipe?
Absolutely! Just double all the ingredients and bake in batches.
Strawberry Crunch Cookies
Ingredients
Cookies:
- – 1 box 15.25 oz strawberry cake mix
- – 1/2 cup unsalted butter melted
- – 2 large eggs
- – 1/2 teaspoon vanilla extract
Crunch Topping:
- – 1 cup freeze-dried strawberries crushed
- – 1/2 cup crushed Golden Oreos
- – 2 tablespoons unsalted butter melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Cookie Dough: In a large bowl, mix the strawberry cake mix, melted butter, eggs, and vanilla extract until well combined. The dough will be thick.
- Scoop Dough: Use a tablespoon or small cookie scoop to portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Prepare Crunch Topping: In a separate bowl, mix crushed freeze-dried strawberries, crushed Golden Oreos, and melted butter until crumbly.
- Top Cookies: Gently press some of the crunch topping onto the top of each cookie dough ball.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these cookies fresh or store them in an airtight container for up to 3 days.
Notes
- For extra strawberry flavor, add 1/4 teaspoon strawberry extract to the cookie dough.
- You can substitute vanilla cake mix with a few drops of red food coloring if strawberry cake mix is unavailable.
- Freeze-dried strawberries work best for the crunch topping as they stay crisp and flavorful.
