These Strawberry Crunch Cookies are a colorful, bakery-style dessert inspired by classic strawberry shortcake ice cream bars. With a soft, buttery cookie base, a crisp strawberry crumb topping, and a sweet pink glaze, this recipe delivers bold strawberry flavor and eye-catching appeal. Perfect for parties, holidays, or everyday baking, these cookies are easy to make and guaranteed to impress.
Advertisements
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Strawberry Crunch Topping
- ¾ cup freeze-dried strawberries, finely crushed
- ¾ cup vanilla wafer cookies, crushed
- 2 tablespoons unsalted butter, melted
For the Pink Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- 1–2 drops pink food coloring (optional)
Instructions for Strawberry Crunch Cookies
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Advertisements
Step 2: Make the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
Advertisements
Step 4: Shape and Bake
Scoop dough into 2-tablespoon portions, place on the baking sheet, and gently flatten. Bake for 10–12 minutes, until edges are lightly golden.
Step 5: Prepare the Strawberry Crunch
Combine crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
Advertisements
Step 6: Add the Topping
While cookies are warm, gently press the strawberry crunch topping onto each cookie.
Step 7: Glaze the Cookies
Mix powdered sugar, milk, and food coloring until smooth. Drizzle over cooled cookies and allow the glaze to set.
Pro Tips
- Chill the dough for 30 minutes to achieve thicker cookies
- Press the topping while cookies are warm for better adhesion
- Use a piping bag for a cleaner glaze drizzle
- Add a drop of strawberry extract to intensify flavor
Why This Recipe Works
- Combines soft cookies with a crunchy topping
- Uses freeze-dried strawberries for intense flavor
- Easy, beginner-friendly baking steps
- Visually striking and perfect for sharing
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free wafers
- Dairy-Free: Substitute plant-based butter and dairy-free milk
- Flavor Swap: Try raspberries or blueberries instead of strawberries
- Extra Sweet: Add white chocolate chips to the dough
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Dough can be refrigerated for up to 48 hours
- Storage: Keep cookies in an airtight container for up to 5 days
- Freezing: Freeze baked cookies for up to 3 months
- Reheating: Microwave for 8–10 seconds for fresh-baked softness
Serving Ideas for Strawberry Crunch Cookies
- Serve with vanilla ice cream
- Add to dessert platters or cookie boxes
- Pair with milk, tea, or coffee
- Perfect for birthdays, bake sales, and holidays
Nutrition (Per Serving Estimate)
- Calories: ~180 kcal
- Carbohydrates: 24g
- Fat: 9g
- Protein: 2g
- Sugar: 14g
Frequently Asked Questions
Can I use fresh strawberries?
No. Fresh strawberries add too much moisture and won’t provide the desired crunch.
How do I keep the topping from falling off?
Press the topping onto cookies while they’re still warm.
Can I freeze the cookie dough?
Yes. Freeze dough balls for up to 2 months and bake as needed.
These Strawberry Crunch Cookies are the perfect blend of nostalgic flavor, soft texture, and crunchy topping. Easy to prepare and stunning to serve, they’re a must-try for strawberry lovers and cookie fans alike.
Strawberry Crunch Cookies
Equipment
- Mixing bowls
- electric mixer or hand mixer
- Measuring cups and spoons
- baking sheet
- parchment paper
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup freeze-dried strawberries, finely crushed
- 3/4 cup vanilla wafer cookies, crushed
- 2 tbsp unsalted butter, melted (for topping)
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1–2 drops pink food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well, 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 mixture until just combined.
- Scoop the dough into 2-tablespoon portions, place on the baking sheet, and gently flatten. Bake for 10–12 minutes until the edges are lightly golden.
- In a bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
- While the cookies are still warm, gently press the strawberry crunch topping onto each cookie.
- Mix the powdered sugar, milk, and food coloring until smooth. Drizzle over cooled cookies and allow the glaze to set.
Notes
Advertisements