Why You’ll Love This Recipe
Strawberry Crunch Cookies combine soft, bakery-style sugar cookies with a nostalgic cereal-inspired crumble that brings together sweetness, texture, and rich strawberry flavour. These cookies offer a delightful balance of crisp edges and a melt-in-your-mouth centre, and the strawberry crumble elevates them from simple to extraordinary. The flavour reminds me of a classic strawberry shortcake ice cream bar, but in cookie form. I once tried preparing these with freeze-dried strawberry powder mixed into the dough instead of only in the topping, and the flavour grew even more vibrant. These cookies are simple to prepare, perfect for gatherings, and absolutely irresistible for anyone who loves strawberries.
Strawberry Crunch Cookies: The Ultimate Bakery-Style Treat You’ll Crave
- Total Time: 27 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft strawberry-flavored cookies topped with a creamy frosting and coated in a crunchy strawberry shortcake-style crumble.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 (3.4 oz) box strawberry pudding mix
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup golden Oreos, crushed
- 1/4 cup melted butter (for crumble)
- 1 cup vanilla frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the eggs and vanilla extract until fully combined.
- Add the strawberry pudding mix and blend well.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients into the wet mixture until a soft dough forms.
- Roll the dough into balls and place them on the prepared baking sheet.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely.
- Prepare the crumble by mixing crushed freeze-dried strawberries, crushed golden Oreos, and melted butter until combined.
- Spread a thin layer of vanilla frosting on each cookie.
- Dip or press each frosted cookie into the strawberry crumble mixture.
Notes
- For extra flavor, add a few drops of strawberry extract to the dough.
- Chill the dough for thicker cookies.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Strawberry Cake Mix is the base that brings instant strawberry flavour and provides structure without needing complex ingredients.
All-Purpose Flour helps balance the texture and prevents the cookies from spreading too much.
Butter adds richness and ensures a tender crumb that keeps the cookies soft inside.
Sugar enhances the strawberry flavour and contributes to a light, pleasant sweetness.
Eggs bind the dough and help achieve the right consistency.
Vanilla Extract adds depth of flavour and enhances the strawberry profile.
Crushed Golden Oreos create the signature crunch topping that makes these cookies stand out.
Freeze-Dried Strawberries are essential for a strong, natural strawberry flavour in the crumble.
Strawberry Gelatin Powder gives colour, aroma, and an extra layer of strawberry sweetness.
Vegetable Oil helps bind the crumble together while keeping the topping crisp.
Directions
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Prepare the strawberry crumble by combining crushed Golden Oreos, freeze-dried strawberries, and strawberry gelatin powder in a bowl. Add a small amount of vegetable oil and mix until the mixture forms cohesive crumbs; set it aside.
In a separate bowl, whisk together the strawberry cake mix and all-purpose flour. In another large bowl, cream the butter and sugar until fluffy, then add the eggs and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Scoop portions of dough using a cookie scoop and lightly press each mound into the prepared crumble, ensuring one side is generously coated.
Arrange the cookies on the baking sheets, crumble side up, leaving space between them. Bake for 10–12 minutes or until the edges are set but the centres remain soft. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack. They will continue to firm slightly as they cool, delivering the perfect chewy texture.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 20 cookies. Preparation takes around 15 minutes, while baking requires 10–12 minutes. Cooling adds another 10 minutes before serving.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to four days. If you prefer them slightly warm, heat one in the microwave for 5–7 seconds to revive the soft centre without melting the crumble.
Variations and Customizations
White Chocolate Drizzle
Add a thin drizzle of melted white chocolate over the cookies for extra sweetness and a polished finish.
Strawberry Lemon Twist
Mix a teaspoon of lemon zest into the dough for a bright, refreshing contrast.
Glaze Topping
Top with a simple powdered sugar glaze to create a sweeter, bakery-style version.
Chocolate Crunch
Replace Golden Oreos with chocolate sandwich cookies for a chocolate-strawberry combination.
Cream Cheese Filling
Sandwich two cookies around a cream cheese frosting for a decadent treat.
Strawberry Milk Cookies
Swap some of the butter for strawberry-flavoured milk to intensify the strawberry taste.
Almond Extract Addition
Add a few drops of almond extract for a deeper, more aromatic profile.
Nutty Crunch
Mix crushed almonds or pecans into the crumble for added texture.
Sprinkle Topping
Add colourful sprinkles to make them fun for events or birthdays.
Extra Strawberry Boost
Fold additional freeze-dried strawberry pieces into the dough.
FAQs
Can I use fresh strawberries in the dough?
What can I substitute for Golden Oreos?
Can I freeze the cookie dough?
How do I keep the cookies soft longer?
Can I use margarine instead of butter?
Is it necessary to chill the dough?
Can I double the recipe?
Will gluten-free flour work?
Can I skip the gelatin powder?
What makes the crumble stick to the cookies?
Conclusion
Strawberry Crunch Cookies are a delightful fusion of soft, tender cookie dough and a crisp, flavourful crumble that evokes pure nostalgia. Whether you enjoy them warm from the oven or save them for later, these cookies never disappoint. They are versatile, customisable, and easy enough for even beginner bakers to master. With their vibrant strawberry flavour and irresistible texture, they are sure to become a favourite in any household.
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