I get so much joy out of creating treats that bring smiles to my family’s faces, and these Strawberry Crunch Cookies are a guaranteed hit every time. It’s amazing how a simple cookie can turn an ordinary afternoon into a special moment. These have become a staple in our home because they’re just so fun to make and even more fun to eat!
One of the things I love most about these Strawberry Crunch Cookies is how easy they are to customize. Whether you’re a seasoned baker or new to the kitchen, this recipe is forgiving and fun. Trust me, once you try these, you’ll find yourself making them again and again!
My daughter, Lily, is my biggest fan and requests these Strawberry Crunch Cookies for every bake sale and birthday. The combination of sweet strawberry and that irresistible crunch? Perfection! Let’s dive into how you can bring this joy to your own family table.
What You’ll Need
Here’s what you’ll need to make these delightful Strawberry Crunch Cookies. Don’t worry, the ingredient list is straightforward, and you probably have many of these items already in your pantry. For the best strawberry cookies, I recommend using high-quality freeze-dried strawberries – they pack the most flavor!
- 1 cup (2 sticks) unsalted butter, softened: The base of our cookie, make sure it’s properly softened for easy creaming.
- 3/4 cup granulated sugar: For sweetness and that perfect cookie texture.
- 3/4 cup packed brown sugar: Adds a hint of molasses and keeps the cookies soft.
- 2 large eggs: To bind everything together.
- 1 teaspoon vanilla extract: Enhances the flavors.
- 2 1/4 cups all-purpose flour: The structure of our cookies.
- 1 teaspoon baking soda: For a little lift.
- 1 teaspoon salt: Balances the sweetness and brings out the strawberry flavor.
- 1 cup freeze-dried strawberries, finely crushed: The star of the show! You can find everything for this Strawberry Crunch Cookies at your regular grocery store.
- 1 cup golden Oreo cookies, crushed: This is where the “crunch” comes in!
For the topping:
- 1 cup freeze-dried strawberries, finely crushed: More strawberry goodness!
- 1 cup golden Oreo cookies, crushed: For that signature crunch.
- 1/4 cup melted butter: Helps bind the topping together.
This Strawberry Crunch Cookies is forgiving if you need to swap all-purpose flour for a gluten-free blend, but be sure it’s a 1:1 replacement. Also, my family prefers when I use real butter in our Strawberry Crunch Cookies because it adds a richness you can’t get with margarine. Trust me, this Strawberry Crunch Cookies ingredient list keeps things simple without sacrificing flavor!
How to Make It
Now let’s get to the fun part – making these delicious Strawberry Crunch Cookies. Here’s where I used to mess up my Strawberry Crunch Cookies– now I always remember to cream the butter and sugar until it’s light and fluffy! This Strawberry Crunch Cookies typically takes me about 30 minutes to prep and bake, so it’s perfect for a quick treat.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Stir in Strawberries and Oreos: Gently fold in the crushed freeze-dried strawberries and crushed golden Oreo cookies.
- Prepare Topping: In a small bowl, combine the crushed freeze-dried strawberries, crushed golden Oreo cookies, and melted butter. Mix well.
- Scoop and Top: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Add Topping: Sprinkle the strawberry-Oreo topping generously over each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown. Your kitchen will smell amazing while these Strawberry Crunch Cookies cook!
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Don’t worry if your Strawberry Crunch Cookies looks slightly underbaked when you take them out; they will continue to set as they cool. While your Strawberry Crunch Cookies is baking, you’ll have time to tidy up or prepare a glass of milk to enjoy with your freshly baked treats.
Serving Ideas
These Strawberry Crunch Cookies are perfect for so many occasions! My family loves them with a cold glass of milk after dinner. This Strawberry Crunch Cookies is perfect for those nights when you want something really satisfying! They’re also fantastic for bake sales, birthday parties, or just a sweet treat on a cozy afternoon.
For a special touch, serve these strawberry shortcake cookies with a dollop of whipped cream and a few fresh strawberries. This makes them extra decadent and beautiful!
- With Ice Cream: Crumble a warm Strawberry Crunch Cookie over vanilla ice cream.
- In a Cookie Sandwich: Sandwich a scoop of strawberry ice cream between two cookies for a cool treat.
- As a Gift: Package these cookies in a cute box or bag to give as a homemade gift.
Everyone reaches for seconds when this Strawberry Crunch Cookies comes out with a scoop of vanilla ice cream. If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature. They stay delicious for days, but they never last that long! I have made strawberry cookies for years but these crunchy strawberry cookies are by far my favorite. For more recipe ideas, check out Gingerbread Crinkle Cookies!
Your Questions Answered
I get asked a lot of questions about these Strawberry Crunch Cookies, so I thought I’d share some of the most common ones here. Consider this your go-to guide for making sure your cookies turn out perfectly every time.
Can I make these Strawberry Crunch Cookies ahead of time?
Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature slightly before scooping and baking.
What if I don’t have freeze-dried strawberries for my Strawberry Crunch Cookies?
Freeze-dried strawberries really give the best flavor and texture, but if you’re in a pinch, you could use strawberry extract to boost the strawberry flavor. However, the texture won’t be quite the same.
How do I store leftover Strawberry Crunch Cookies?
Store the cookies in an airtight container at room temperature. They should stay fresh for up to 3 days, if they last that long!
Can I use regular Oreos instead of golden Oreos?
While golden Oreos add a nice buttery flavor, you can definitely use regular Oreos if that’s what you have on hand. The cookies will still be delicious!
What’s the best way to crush the freeze-dried strawberries?
I like to put them in a zip-top bag and crush them with a rolling pin. You can also use a food processor, but be careful not to over-process them into a powder. I remember my mom used to make strawberry cheesecake cookies all the time when I was younger. This recipe has been a trip down memory lane.
Can I freeze the baked Strawberry Crunch Cookies?
Yes, you can freeze the baked cookies. Let them cool completely, then store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Why are my cookies flat?
If your cookies are spreading too much, it could be due to the butter being too soft or overmixing the dough. Make sure your butter is softened but not melted, and mix the dough until just combined.
The Final Word
These Strawberry Crunch Cookies have truly earned their place in my recipe collection because they’re simple, delicious, and always a hit. They bring so much joy, and I hope they do the same for your family. Remember, baking is all about having fun and creating memories. Don’t be afraid to experiment and make the recipe your own!
- Don’t overmix the dough: Overmixing can lead to tough cookies. Mix until just combined.
- Use parchment paper: It makes cleanup so much easier and prevents the cookies from sticking.
- Let the cookies cool completely: This allows them to set properly and develop their full flavor.
I have made a few variations of this recipe, including adding white chocolate chips for extra sweetness. My daughter, Lily, loves when I add a sprinkle of sea salt on top for a salty-sweet contrast. For a vegan option, you could try using plant-based butter and egg replacements. Remember to have fun when trying out new recipes, and if you mess up, just keep trying! This strawberry crumble cookies recipe might just become your new favorite. I was even looking at a post in a facebook group about Strawberry crunch cheesecake cookie texture in fridge? I’m sure you’ll find many variations of this recipe.
I hope your family loves these Strawberry Crunch Cookies as much as mine does. Happy baking, and may your kitchen be filled with the sweet smell of strawberries and happy memories! To learn more about where this type of cookie came from you can check out Strawberry Crunch Shortcake Cookies | Moribyan. Here is another great source for strawberry crunch cookies at Easy Strawberry Crunch Cookies – Practically Homemade. Baking the perfect strawberry cookies doesn’t have to be hard, you can find amazing ways to make strawberry cookies.
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Strawberry Crunch Cookies
These Strawberry Crunch Cookies combine the sweet taste of fresh strawberries with a satisfyingly crunchy topping. A perfect treat that’s easy to make and delightfully delicious!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- ½ cup white chocolate chips
For the Crunch Topping:
- 1 cup golden Oreo crumbs
- 1/4 cup freeze-dried strawberry powder
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed freeze-dried strawberries and white chocolate chips.
- Prepare the crunch topping: Combine golden Oreo crumbs, strawberry powder and melted butter. Mix until well combined and crumbly.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets.
- Gently press the crunch topping into the top of each cookie dough ball.
- Bake for 9-11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra burst of flavor, drizzle melted white chocolate over the cooled cookies.