If you’re a fan of sweet, fruity treats with plenty of crunch, Strawberry Crunch Cookies will become your latest obsession. Imagine a cookie that brings together the nostalgic joy of freeze-dried strawberries, the creamy decadence of white chocolate chips, and the playful snap of Golden Oreo pieces. Each bite is bursting with flavor and textures, making these cookies irresistibly unique. Whether you’re baking for a party, a family get-together, or just because you crave something fabulous, this recipe delivers the kind of delightful snacking experience everyone will rave about!
Ingredients You’ll Need
With a handful of pantry staples and a couple of game-changing mix-ins, these Strawberry Crunch Cookies come together easily. Each ingredient has a special role to play, ensuring every bite is tender, flavorful, and packed with personality.
- Unsalted butter (1 cup, softened): Gives the cookies their rich, buttery base and ensures a soft, chewy interior.
- Granulated sugar (1 cup): Adds sweetness and promotes that subtle crisp on the edges.
- Light brown sugar (1/2 cup): Enhances the chewiness and brings a hint of caramel warmth to the dough.
- Large eggs (2): Bind everything together and help create a tender crumb.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a fragrant, familiar sweetness.
- All-purpose flour (2 1/2 cups): The backbone of your cookies, giving them just the right structure and bite.
- Baking soda (1 teaspoon): Ensures classic, soft-cookie lift.
- Baking powder (1/2 teaspoon): Offers a touch more rise for a beautifully light texture.
- Salt (1/2 teaspoon): Balances sweetness and heightens all the other flavors.
- Freeze-dried strawberries (1 cup, crushed): The star ingredient for natural strawberry flavor and a lovely pop of color and crunch.
- White chocolate chips (1 cup): Melt-in-your-mouth bursts of creamy, sweet contrast to the tart berries.
- Golden Oreos (1/2 cup, crushed): For that signature cookie crunch – plus a little whimsy!
How to Make Strawberry Crunch Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). While you’re waiting for it to warm up, line a baking sheet with parchment paper so your cookies release easily and bake evenly every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and light brown sugar together. Keep mixing until the blend is light in color and fluffy in texture—this step adds air to the dough for that perfect cookie texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Then, pour in your vanilla extract. This ensures everything is beautifully combined and results in a luscious, cohesive dough base.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, baking powder, and salt. Stirring these together before adding them ensures the leaveners and salt are evenly dispersed, which means great rise and flavor in every bite.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, mixing just until combined. Over-mixing can make cookies tough, so stop as soon as you see no more streaks of flour.
Step 6: Fold in the Mix-Ins
Gently stir in your crushed freeze-dried strawberries, white chocolate chips, and crushed Golden Oreos. These are what transform ordinary cookies into Strawberry Crunch Cookies, bursting with color, crunch, and creamy sweet surprises.
Step 7: Portion and Bake
Scoop out portions of dough using about two tablespoons for each cookie. Place them 2 inches apart on your prepared tray so they have room to spread. For extra wow factor, sprinkle a little extra crushed strawberry on top. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Step 8: Cool and Enjoy
Let the cookies cool on the tray for five minutes (they’ll finish setting up), then transfer to a wire rack to cool completely. These Strawberry Crunch Cookies smell heavenly as they cool—it’s the hardest part of the whole recipe, waiting to dig in!
How to Serve Strawberry Crunch Cookies
Garnishes
A simple sprinkle of extra crushed freeze-dried strawberries gives your Strawberry Crunch Cookies a beautiful, jewel-toned finish and amplifies that delicious berry flavor. If you’re feeling extra, a white chocolate drizzle or a light dusting of confectioner’s sugar looks (and tastes) fantastic, too.
Side Dishes
Pair your cookies with a tall glass of cold milk for a playful treat, or serve alongside fresh-cut strawberries for a double dose of berry goodness. They also make a delightful finish to brunch, especially with coffee or fruity iced teas.
Creative Ways to Present
Strawberry Crunch Cookies look adorable stacked in a jar as a homemade gift, or arranged on a pretty plate for dessert tables. For a fun twist, sandwich a scoop of strawberry or vanilla ice cream between two cookies—suddenly, you’ve got cookie ice cream sandwiches everyone will want a bite of!
Make Ahead and Storage
Storing Leftovers
Keep any extras in an airtight container at room temperature; they’ll stay soft and delicious for up to 5 days. Tuck a slice of sandwich bread in the container if you like—the moisture helps keep your Strawberry Crunch Cookies bakery-fresh.
Freezing
For longer storage, freeze the cookies after they’ve cooled completely. Pop them in a zip-top freezer bag or tightly sealed container, separating layers with parchment. When the craving hits, they’ll be ready for you—just allow to thaw at room temperature for about 30 minutes.
Reheating
If you love your cookies slightly warm (who doesn’t?), a quick 5–10 seconds in the microwave will restore that just-baked softness. For a crisper outside, pop them in a 300°F oven for 3–5 minutes.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and can make the dough soggy. Freeze-dried strawberries are essential for delivering the concentrated flavor and satisfying crunch that make these Strawberry Crunch Cookies so special.
What’s the best way to crush Golden Oreos?
Place your Golden Oreos in a zip-top bag and gently crush them with a rolling pin or the bottom of a glass. You want nice small chunks, not fine powder, so you get bursts of cookie crunch throughout.
Can the dough be made ahead of time?
Absolutely! You can prepare the dough ahead and refrigerate for up to 48 hours. Chilling can actually intensify the flavors, and you can bake straight from the fridge—just add an extra minute to the bake time.
Do these bake up soft or crunchy?
You’ll get perfectly balanced cookies: soft and pillowy in the center with crispy, crunchy exterior bits thanks to the mix-ins. If you prefer a firmer cookie, extend baking time by a minute or two.
Are Strawberry Crunch Cookies gluten-free?
As written, the recipe uses standard all-purpose flour and Golden Oreos, which contain gluten. For a gluten-free version, swap in a 1:1 gluten-free baking blend, and look for gluten-free vanilla sandwich cookies to mimic the Golden Oreo effect.
Final Thoughts
There’s just something so cheerful about baking (and sharing) a big batch of Strawberry Crunch Cookies. The flavors, the textures, the colors—it’s the kind of treat that brings a little extra sunshine to your table. I hope you give this recipe a try, and watch these cookies disappear faster than you can say their name!
Print
Strawberry Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet strawberries, creamy white chocolate, and crunchy Golden Oreos with these Strawberry Crunch Cookies. These bakery-style treats are perfect for any occasion, from afternoon snacks to dessert indulgences.
Ingredients
Main Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries (crushed)
- 1 cup white chocolate chips
- 1/2 cup Golden Oreos (crushed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Mix-Ins: Gently fold in the crushed freeze-dried strawberries, white chocolate chips, and crushed Golden Oreos.
- Bake: Scoop the dough onto the baking sheet and bake for 10-12 minutes until golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra strawberry crunch, sprinkle additional crushed freeze-dried strawberries on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
