Strawberry Crunch Cookies Recipe
If you’re craving something delightfully nostalgic and bursting with berry flavor, these Strawberry Crunch Cookies are about to become your new obsession! Imagine a soft, chewy cookie loaded with creamy white chocolate chips, dotted with tangy freeze-dried strawberries, and coated in a sweet, crunchy strawberry topping that gives every bite a playful twist. These cookies are the ultimate treat for anyone who loves the classic strawberry crunch ice cream bar, but in irresistible cookie form. Whether you’re baking for a party, a picnic, or just because you deserve a little happiness, Strawberry Crunch Cookies will steal the show and your heart.
Ingredients You’ll Need
Let’s talk about the magic behind Strawberry Crunch Cookies: each ingredient plays an essential role in creating that perfect balance of buttery richness, strawberry zing, and melt-in-your-mouth crunch. Don’t be intimidated by the list—these are pantry staples with a few fun twists!
- Unsalted butter (1 cup, softened): The foundation for a soft and tender cookie, giving richness and moisture to every bite.
- Granulated sugar (1 cup): Delivers sweetness and helps create those crisp edges that make cookies irresistible.
- Brown sugar (1/2 cup): Adds depth, a hint of caramel flavor, and extra chewiness to the cookies.
- Large eggs (2): Bind the dough and keep the cookies soft and pillowy.
- Vanilla extract (1 teaspoon): Rounds out the flavors and enhances the strawberry notes beautifully.
- All-purpose flour (2 3/4 cups): Gives structure and the perfect tender crumb.
- Baking soda (1 teaspoon): Ensures the cookies bake up with just the right amount of lift.
- Salt (1/2 teaspoon): Balances the sweetness and wakes up all the flavors.
- Crushed freeze-dried strawberries (1/2 cup): Packs in concentrated berry flavor and vibrant pops of color.
- White chocolate chips (1 cup): Adds creamy sweetness that pairs perfectly with strawberries.
- Strawberry crunch topping (1 cup): The signature finishing touch—think sweet, crumbly, and a little bit nostalgic (see notes for a quick homemade version).
How to Make Strawberry Crunch Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), letting it come to temperature while you assemble the dough. Line a large baking sheet with parchment paper to prevent sticking and ensure your Strawberry Crunch Cookies bake up with gorgeous, golden edges.
Step 2: Cream the Butter and Sugars
In a big mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and almost cloud-like. This step is key for tender, airy cookies, so don’t rush—spend a couple of minutes letting your mixer do the work.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition, then pour in the vanilla extract. The dough will look creamy and luscious at this stage, and you’ll start to catch that sweet vanilla aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of the leavening and salt so your Strawberry Crunch Cookies bake perfectly every time.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to your wet mixture, mixing just until everything is combined. Don’t overmix here—stop as soon as no more flour streaks remain for tender, soft cookies.
Step 6: Fold in Strawberries and White Chocolate
Gently fold in the crushed freeze-dried strawberries and white chocolate chips. These two ingredients bring a burst of berry flavor and creamy sweetness to every mouthful, making Strawberry Crunch Cookies absolutely irresistible.
Step 7: Roll in Strawberry Crunch Topping
Scoop the dough into 1 1/2 tablespoon-sized balls (a cookie scoop works wonders). Roll each ball in the strawberry crunch topping until fully coated. This is where the magic happens—the topping will bake into a crispy, flavorful shell around each cookie.
Step 8: Bake and Cool
Arrange the coated dough balls on your prepared baking sheet, leaving about 2 inches of space between each one. Bake for 10–12 minutes, or until the edges are just golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The result? Strawberry Crunch Cookies with the perfect chewy center and crunchy exterior!
How to Serve Strawberry Crunch Cookies
Garnishes
For an extra pop of color and flavor, sprinkle a few more crushed freeze-dried strawberries or a dusting of powdered sugar on top just before serving. A drizzle of melted white chocolate looks beautiful and adds a decadent touch, especially if you want to impress at a brunch or party.
Side Dishes
These cookies shine on their own, but they pair deliciously with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re serving them as part of a dessert spread, try adding bowls of fresh berries or a tangy lemon sorbet on the side to complement their sweet, fruity flavor.
Creative Ways to Present
Stack Strawberry Crunch Cookies in a tall glass jar for a nostalgic, candy-shop vibe, or arrange them on a pretty cake stand for a tea party feel. For special occasions, wrap each cookie individually in parchment and tie with ribbon for a charming homemade gift that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Strawberry Crunch Cookies fresh for several days by storing them in an airtight container at room temperature. The cookies stay soft and chewy, while the strawberry crunch coating maintains its delightful texture.
Freezing
You can absolutely freeze these cookies! Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep beautifully in the freezer for up to 2 months—just thaw at room temperature whenever your strawberry craving strikes.
Reheating
If you love a warm cookie, pop a Strawberry Crunch Cookie in the microwave for 8–10 seconds. This brings back that fresh-baked aroma and softens the white chocolate chips just enough for a melty treat.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and can make the cookies soggy. Stick with freeze-dried strawberries for that intense flavor and pretty pops of color without altering the cookie’s texture.
What is strawberry crunch topping, and where can I find it?
Strawberry crunch topping is a sweet, crumbly coating inspired by the classic ice cream bar. You can make it at home by pulsing freeze-dried strawberries and golden Oreos in a food processor (see recipe notes), or sometimes find ready-made versions online and in specialty stores.
Do I have to use white chocolate chips?
White chocolate chips add creaminess that pairs perfectly with strawberries, but you can swap in milk or dark chocolate chips for a twist, or leave them out entirely if you prefer a simpler cookie.
How do I keep the cookies from spreading too much?
If your cookies spread too much, make sure your butter isn’t too soft and chill the dough for 20–30 minutes before rolling in the crunch topping and baking. This helps the cookies hold their shape.
Can I double the recipe for a crowd?
Absolutely! The recipe doubles beautifully. Just make sure to bake in batches so the cookies have enough room on the baking sheet for even baking.
Final Thoughts
If you love the flavor of strawberries and crave a cookie with a playful, nostalgic twist, these Strawberry Crunch Cookies are a must-try. Every bite is a joyful mix of creamy white chocolate, tangy berry, and that signature crunchy coating. Trust me, once you make a batch, you’ll be looking for excuses to bake them again and again!
Print
Strawberry Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Crunch Cookies combine the sweet, fruity flavor of freeze-dried strawberries with creamy white chocolate chips and a crunchy strawberry topping. Perfectly soft and chewy, these cookies offer a unique texture and delightful taste, making them an irresistible dessert for any strawberry lover.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1/2 cup crushed freeze-dried strawberries
- 1 cup white chocolate chips
- 1 cup strawberry crunch topping (see notes)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This incorporates air to give your cookies a nice texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract to infuse the batter with a warm, sweet aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the crushed freeze-dried strawberries and white chocolate chips to evenly distribute fruit flavor and creamy sweetness throughout the dough.
- Form and Coat Dough Balls: Scoop the cookie dough into balls about 1 1/2 tablespoons each. Roll each ball in the strawberry crunch topping to add a delightful crispy texture on the outside.
- Arrange and Bake: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes or until the edges are beginning to turn golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- To make the strawberry crunch topping, pulse 1/2 cup freeze-dried strawberries and 1/2 cup golden Oreos in a food processor until crumbly.
- Store cookies in an airtight container to keep them soft and chewy for several days.
- For a more intense strawberry flavor, add extra freeze-dried strawberries or white chocolate chips as desired.
- If you don’t have golden Oreos, substitute with vanilla wafer cookies for the crunch topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
