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Strawberry crunch cookies with golden crispy topping and pink strawberry crumble on a white plate.

Strawberry Crunch Cookies

These Strawberry Crunch Cookies offer a perfect combination of soft, chewy vanilla cookies topped with a vibrant, crunchy strawberry-infused topping. The crispy layer features a sweet blend of crushed Golden Oreos and strawberry gelatin, making each bite an explosion of fruity and creamy flavor!

  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1/2 cup freeze-dried strawberries (crushed)
  • 15 Golden Oreos (crushed)
  • 2 tablespoons strawberry gelatin powder
  • 4 tablespoons melted butter (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the white chocolate chips and crushed freeze-dried strawberries.
  7. Using a cookie scoop, form dough balls and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
  8. For the topping: Mix the crushed Golden Oreos, strawberry gelatin powder, and melted butter in a small bowl.
  9. Gently roll each cookie dough ball in the topping mixture, pressing slightly to adhere.
  10. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
  11. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute the freeze-dried strawberries with fresh or frozen strawberries if preferred, but freeze-dried will give you a crunchier topping.
  • For a vegan version, replace the butter with plant-based butter and eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • These cookies can be stored in an airtight container for up to 5 days at room temperature, or frozen for longer storage.
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie (serves 24)
  • Calories: 150
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: Strawberry crunch cookies, Easy cookie recipe, Strawberry dessert, Homemade strawberry cookies, Vegan strawberry cookies, Gluten-free cookies, Strawberry shortcake cookies