If you’re looking for a delightful dessert that perfectly balances sweet and fruity flavors with a satisfying crunch, these Strawberry Crunch Cookies are for you! They are easy to make, deliciously addictive, and offer a nostalgic twist reminiscent of strawberry shortcake ice cream bars.
Why You’ll Love This Recipe
- Bursting with Flavor: Sweet strawberry combined with buttery cookie crumble creates a magical flavor profile.
- Easy to Make: Simple ingredients and straightforward steps make these cookies ideal for beginners and pros alike.
- Perfect for Any Occasion: Whether it’s a picnic, party, or just a sweet treat for yourself, these cookies are always a hit.
- Customizable: You can easily switch up the toppings or fillings to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Freeze-dried strawberries
- Golden Oreos (crushed for the crunch topping)
- White chocolate chips or candy melts
Directions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Gradually mix in the dry ingredients until combined.
- Shape the Cookies: Scoop the dough onto a lined baking sheet, spacing the cookies about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool completely.
- Prepare the Crunch Topping: In a food processor, pulse the freeze-dried strawberries and crushed Golden Oreos until fine crumbs form.
- Dip and Decorate: Melt the white chocolate chips or candy melts. Dip each cookie halfway into the melted chocolate, then sprinkle generously with the strawberry crunch topping. Let the chocolate set before serving.
Servings and Timing
- Servings: This recipe makes approximately 24 cookies.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 35 minutes
Variations
- Chocolate Lovers: Substitute white chocolate with milk or dark chocolate.
- Add a Drizzle: Drizzle extra melted chocolate on top for a decorative touch.
- Lemon Twist: Add a teaspoon of lemon zest to the dough for a tangy flavor.
- Different Crunch Topping: Experiment with crushed graham crackers or flavored cereal.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer warm cookies, heat them in the microwave for 5-10 seconds.
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberries?
No, fresh strawberries contain too much moisture and can alter the texture of the crunch topping.
2. How do I crush the Golden Oreos?
Place them in a zip-top bag and crush with a rolling pin or use a food processor for finer crumbs.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to maintain balance.
4. What if I don’t have white chocolate chips?
You can use white candy melts or almond bark as a substitute.
5. Are there gluten-free options for this recipe?
Yes, use a gluten-free all-purpose flour blend and gluten-free sandwich cookies.
6. How can I make the cookies softer?
Avoid overbaking and ensure the butter is softened (not melted) when mixing.
7. Can I double the recipe?
Absolutely! Simply double all ingredients and bake in batches.
8. What’s the best way to melt white chocolate?
Melt it slowly in a microwave-safe bowl in 15-second intervals, stirring between each interval.
9. Can I add nuts to the cookies?
Yes, chopped almonds or pecans would complement the strawberry flavor nicely.
10. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to reduce spreading.
Conclusion
Strawberry Crunch Cookies are a delightful treat that combines buttery cookies, sweet strawberry flavors, and a satisfyingly crunchy topping. Perfect for any occasion, they are easy to make, versatile, and guaranteed to be a crowd-pleaser. Bake a batch today and enjoy these irresistible cookies!
PrintStrawberry Crunch Cookies
Strawberry Crunch Cookies are delightful treats that combine soft, strawberry-flavored cookies with a creamy frosting and a crunchy topping reminiscent of the classic strawberry shortcake ice cream bars.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ½ cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3½ to 4 cups powdered sugar
- 1 to 3 tablespoons milk (as needed for consistency)
For the Strawberry Crunch Topping:
- 1¼ cups freeze-dried strawberries, processed into a coarse powder
- 1 cup Golden Oreo cookies, crushed (about 15 cookies)
- 3 tablespoons unsalted butter, softened
Instructions
- Prepare the Strawberry Crunch Topping:
- In a food processor, pulse the Golden Oreos into fine crumbs.
- Add the freeze-dried strawberry powder to the Oreo crumbs and mix well.
- Incorporate the softened butter into the mixture until evenly combined. Set aside.
- Make the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch.
- Add the softened butter, shortening, eggs, and vanilla extract to the dry ingredients. Using a hand or stand mixer, blend until a thick dough forms.
- Scoop ¼-cup portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough mound slightly to form discs.
- Bake the Cookies:
- Bake in the preheated oven for 11 to 13 minutes, or until the cookies are set but not overbaked.
- Remove from the oven and allow the cookies to cool completely on the baking sheets.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar, beating continuously until the frosting is thick and spreadable. Adjust the consistency with milk as needed.
- Assemble the Cookies:
- Once the cookies have cooled, spread or pipe a generous layer of cream cheese frosting on top of each.
- Sprinkle the prepared strawberry crunch topping over the frosting, pressing gently to adhere.
- Serve and Store:
- Enjoy the cookies immediately or store them in an airtight container in the refrigerator for up to 4 days.
Notes
- Ensure the butter and cream cheese are at room temperature before mixing to achieve a smooth frosting.
- Avoid overbaking the cookies to maintain a soft and tender texture.
- The combination of butter and shortening in the cookie dough helps achieve a balance between flavor