Strawberry Crunch Cookies are a delightful treat that combines the sweet and fruity flavor of strawberries with a nostalgic crunchy topping reminiscent of strawberry shortcake ice cream bars. These cookies are perfect for any occasion, from summer picnics to holiday dessert tables. Soft, chewy, and loaded with flavor, they’re a hit with kids and adults alike.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 small box (3 oz) strawberry-flavored gelatin mix (Jell-O)
For the Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup Golden Oreos, crushed
- 4 tablespoons unsalted butter, melted
For the Frosting (Optional):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Strawberry Crunch Topping
- Place the freeze-dried strawberries and Golden Oreos in a food processor. Pulse until the mixture forms fine crumbs.
- Add the melted butter and pulse again until the mixture resembles wet sand. Set aside.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and strawberry gelatin mix. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Scoop and Bake
- Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and slightly golden. The centers may appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Add the Strawberry Crunch Topping
- If using frosting, prepare it by beating the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
- Spread a thin layer of frosting on top of each cooled cookie.
- Dip the frosted cookies into the strawberry crunch topping, pressing gently to adhere the crumbs.
Tips for Perfect Strawberry Crunch Cookies
- Don’t Overbake: The cookies should remain soft and chewy, so avoid overbaking.
- Room Temperature Ingredients: Using room-temperature butter and eggs ensures smooth blending.
- Customize the Crunch: Add white chocolate chips or sprinkles to the topping for extra texture and flair.
- Make Ahead: The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months.
Variations
- Chocolate Strawberry Crunch: Add mini chocolate chips to the cookie dough or drizzle melted chocolate over the finished cookies.
- Lemon-Strawberry Cookies: Replace half the strawberry gelatin with lemon gelatin for a zesty twist.
- No-Frosting Option: Skip the frosting and sprinkle the strawberry crunch topping directly onto the cookies before baking.
Serving Suggestions
Pair these cookies with a glass of cold milk, a scoop of vanilla ice cream, or a refreshing glass of strawberry lemonade for a perfect match.
Strawberry Crunch Cookies bring a burst of fruity flavor and nostalgic charm to any dessert table. Their vibrant color and irresistible texture make them a show-stopping treat for parties, bake sales, or casual snacking. Easy to make and even easier to enjoy, these cookies are sure to become a new favorite in your recipe collection
