When I was growing up, strawberry shortcake ice cream bars were the ultimate summer treat—those creamy bites covered in a sweet strawberry crunch coating were pure joy. Inspired by that nostalgic flavor, these Strawberry Crunch Cookies are like a grown-up version of those childhood favorites.
They’re soft, chewy, buttery cookies loaded with strawberry flavor, and topped with a delightful crunchy crumble made from crushed golden cookies and freeze-dried strawberries. Whether you’re baking for a picnic in July or brightening up a snowy winter day, these cookies are guaranteed to bring smiles all year round.
Why You’ll Love These Strawberry Crunch Cookies
- Burst of Strawberry Flavor: Perfectly sweet, fruity, and refreshing.
- Soft and Chewy Texture: Thanks to the butter and sugar combo.
- Crunchy Topping: A strawberry shortcake ice cream bar in cookie form.
- All-Season Treat: Sweet enough for summer, comforting enough for winter.
- Small Batch Friendly: Makes just 7 cookies—ideal for satisfying a craving without leftovers.
Ingredients You’ll Need
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup crushed freeze-dried strawberries
- Optional: ¼ cup white chocolate chips
For the Strawberry Crunch Topping:
- ½ cup crushed golden sandwich cookies (like Golden Oreos)
- ¼ cup crushed freeze-dried strawberries
- 2 tbsp melted butter
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Food processor or zip-top bag and rolling pin
How to Make Strawberry Crunch Cookies
1. Prep the Strawberry Crunch Topping
- Combine crushed golden cookies, freeze-dried strawberries, and melted butter in a small bowl.
- Mix well until the crumbs are coated and resemble a crunchy topping.
- Set aside.
2. Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips if using.
3. Shape and Bake
- Scoop the dough into 7 equal portions and shape into balls.
- Roll the tops of each cookie in the strawberry crunch topping, pressing gently so it sticks.
- Place cookies on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips for Perfect Strawberry Crunch Cookies
- Use real freeze-dried strawberries, not chewy dried ones—they bring the best flavor and crunch.
- Don’t overbake. Cookies will continue to cook slightly as they cool.
- Make ahead: Freeze dough balls and bake fresh as needed.
- Soft butter is key. Let it sit at room temperature for 30 minutes before using.
Serving Suggestions
- With Vanilla Ice Cream: Sandwich two cookies with a scoop in the middle.
- Party Platter: Add to a cookie board with chocolate chip and lemon cookies.
- Gift Bags: Wrap in parchment, tie with twine, and add a label for homemade gifts.
- Kids’ Treats: These are a hit in lunch boxes or after-school snacks.
Variations You’ll Love
- Add Lemon Zest: For a bright, tangy twist.
- Stuff with Cream Cheese: Insert a dollop of sweetened cream cheese in the center for a cheesecake-style cookie.
- Use Strawberry Jell-O Powder: Add 1 tbsp to the cookie dough for extra flavor and color.
- Make it Vegan: Substitute plant-based butter and a flax egg.
FAQs About Strawberry Crunch Cookies
Can I use fresh strawberries?
No—fresh strawberries add too much moisture. Stick with freeze-dried for best texture and flavor.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
Can I double the recipe?
Absolutely! Just multiply ingredients accordingly for a larger batch.
Are they very sweet?
They’re sweet but balanced—the slight tartness of freeze-dried strawberries offsets the sugars perfectly.
Nutritional Information (per cookie, approx.)
- Calories: 210
- Fat: 10g
- Carbs: 27g
- Sugar: 15g
- Protein: 2g
Final Thoughts
Strawberry Crunch Cookies are the perfect blend of soft, chewy, buttery cookie and fruity, crispy topping. Whether you’re baking these for a summer picnic, a holiday cookie swap, or just a cozy afternoon treat, they offer a delightful burst of flavor and fun.
They’re nostalgic, crowd-pleasing, and oh-so-pretty to look at. So go ahead—preheat that oven and whip up a batch that brings joy in every bite.