Introduction

Strawberry Crunch Cookies offer a delightful twist on classic cookies with a burst of strawberry flavor and a satisfying crunchy topping. These soft, flavorful treats are perfect for berry lovers looking to enjoy a sweet, textured cookie experience.

A group of round cookies are shown, each made of a golden crumbly base layer. On top of the base is a smooth, bright red jelly layer, with spaced crumbles scattered over it. The cookies are decorated with thick pink icing drizzled in diagonal lines across the top. The cookies rest closely together on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) unsalted butter
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (150 g) freeze-dried strawberries
1 cup (150 g) strawberry cake mix
Additional crushed graham crackers and melted butter for topping (quantities as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy.
Step 3: Add eggs one at a time, mixing well after each addition.
Step 4: Stir in vanilla extract to enhance the flavor.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt until combined.
Step 6: Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
Step 7: Fold in crushed freeze-dried strawberries and strawberry cake mix evenly throughout the dough.
Step 8: Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 9: Optionally, sprinkle extra crushed freeze-dried strawberries on top of each cookie scoop for added color and flavor.
Step 10: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set.
Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 12: Prepare the crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter until well combined.
Step 13: Press the crunch topping gently onto each cooled cookie for an extra layer of texture and flavor.
Step 14: Store the cookies in an airtight container at room temperature.

Tips & Variations

For a more intense strawberry flavor, gently crush extra freeze-dried strawberries and mix them into the dough or sprinkle on top before baking.
If you don’t have strawberry cake mix, substitute with another berry-flavored cake mix or add a teaspoon of strawberry extract.
Use gluten-free flour if you prefer a gluten-free version of these cookies.

Storage

Keep the cookies stored in an airtight container at room temperature for up to one week. To refresh their crunch, allow them to come to room temperature after refrigeration or briefly warm them in the oven for a few minutes before serving.

How to Serve

Two stacked cookies sit on a white plate, each cookie having a crumbly, golden-brown base texture. On top of the base is a middle layer filled with bright red jam, visible through the crumb topping which is light beige and slightly coarse. The top layer has thick zigzag stripes of glossy pink icing dripping gently over the crumb and jam, creating a vibrant contrast. The background shows a white marbled texture, soft and clean, with more cookies slightly blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture, which can change the cookie texture. Freeze-dried strawberries are best for a crunchy texture and intense flavor without adding extra moisture.

How do I make the crunch topping if I don’t have graham crackers?

You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or your favorite crunchy cookies to create a similar texture and flavor for the topping.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

5 from 220 reviews

Delight in these Strawberry Crunch Cookies, a delightful twist on classic cookies featuring the natural tang of freeze-dried strawberries and the sweet depth of strawberry cake mix. Soft, chewy, and topped with a crunchy strawberry-graham cracker blend, these cookies offer a perfect balance of flavors and textures, making them a must-bake treat for any strawberry lover.

Author: Elias
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 36 cookies 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (240 ml) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

3 cups (360 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Special Ingredients

1 cup (150 g) freeze-dried strawberries, crushed
1 cup (150 g) strawberry cake mix

Topping Ingredients

Crushed freeze-dried strawberries (amount: approximately 1/2 cup)
Crushed graham crackers (approximately 1/2 cup)
Butter, melted (approximately 2 tablespoons)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together for 3-5 minutes until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even incorporation.
Add Vanilla: Stir in the vanilla extract for enhanced flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
Fold in Strawberry Mixes: Gently fold in the crushed freeze-dried strawberries and strawberry cake mix, distributing them evenly throughout the dough.
Scoop Dough: Using a cookie scoop or spoon, place rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Optional Topping: Sprinkle extra crushed freeze-dried strawberries on top of each dough ball for additional crunch and flavor.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Crunch Topping: Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter in a small bowl until well combined.
Apply Topping: Once cookies are cooled, press the strawberry-graham cracker crunch topping onto each cookie to add texture and enhance flavor.
Store Cookies: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

For crushes, place freeze-dried strawberries and graham crackers in a zip-top bag and gently crush with a rolling pin or use a food processor for finer texture.
If you prefer a more pronounced strawberry flavor, add a teaspoon of freeze-dried strawberry powder or extra strawberry cake mix.
To keep cookies soft, avoid overbaking; edges should be lightly golden but centers slightly soft.
These cookies can be frozen before baking; scoop dough balls onto a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to baking time.

Keywords: strawberry cookies, crunch cookies, freeze-dried strawberry cookies, strawberry dessert, soft cookies, homemade cookies, berry cookies