Strawberry Crunch Cookies are a delightful dessert that combines the sweetness of strawberries with a buttery, crunchy topping. Inspired by the nostalgic strawberry shortcake ice cream bars, these cookies are a burst of flavor and texture in every bite. Whether you’re hosting a party, looking for a unique cookie recipe, or simply satisfying your sweet tooth, these cookies will surely impress.
Why You’ll Love This Recipe
- Perfect balance of soft and crunchy textures.
- Packed with real strawberry flavor for a fruity treat.
- Great for parties, bake sales, or as an indulgent snack.
- Easy to make with minimal effort.
- Nostalgic and fun twist on classic cookies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Sugar
- Flour
- Freeze-dried strawberries
- Strawberry-flavored gelatin
- Baking powder
- Salt
- Milk
- Vanilla extract
- White chocolate chips
- Crushed golden sandwich cookies
Directions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the Dry Ingredients: In a bowl, combine flour, baking powder, salt, and strawberry gelatin. Set aside.
- Cream the Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, until a soft dough forms.
- Incorporate Mix-ins: Fold in crushed golden sandwich cookies and white chocolate chips for added texture and flavor.
- Shape the Cookies: Scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them evenly.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and slightly golden.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Variations
- Chocolate Twist: Add cocoa powder to the dough for a chocolate-strawberry flavor.
- Vegan Option: Replace butter with plant-based alternatives and use non-dairy milk.
- Extra Crunch: Include chopped nuts like almonds or pecans for added texture.
- Tropical Flavor: Substitute freeze-dried strawberries with freeze-dried mango or pineapple for a fruity twist.
- Colorful Touch: Add a few drops of food coloring to enhance the strawberry hue.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
- Reheating: To enjoy warm cookies, reheat in the microwave for 10-15 seconds.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries will introduce too much moisture, altering the texture of the cookies.
2. How do I crush the sandwich cookies?
Place the cookies in a zip-top bag and crush them with a rolling pin or use a food processor for finer crumbs.
3. Can I skip the strawberry-flavored gelatin?
The gelatin enhances the strawberry flavor and color, but you can omit it if you prefer a more natural taste.
4. What’s the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife to avoid packing it down.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking.
6. Are these cookies gluten-free?
Not as written, but you can use gluten-free flour and cookies for a gluten-free version.
7. Can I use milk chocolate instead of white chocolate chips?
Absolutely! Milk chocolate chips can add a richer flavor.
8. Why are my cookies spreading too much?
Ensure the dough is chilled before baking, and check that your butter wasn’t too soft.
9. Can I use other sandwich cookies?
Yes, try chocolate or lemon sandwich cookies for a unique flavor profile.
10. Do these cookies freeze well?
Yes, they freeze beautifully. Store them in an airtight container or freezer bag for up to 3 months.
Conclusion
Strawberry Crunch Cookies are a fun and flavorful treat that’s sure to please anyone who tries them. With their soft centers, crunchy toppings, and irresistible strawberry taste, they’re perfect for any occasion. Customize them with your favorite variations and enjoy a bite of nostalgia in every cookie!
Print
Strawberry Crunch Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Crunch Cookies are delightful treats that combine the sweet flavor of strawberries with a satisfying crunch, reminiscent of the classic strawberry shortcake ice cream bars. Here’s a comprehensive recipe to make these delicious cookies at home
Ingredients
For the Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups powdered sugar
- 1 to 3 tablespoons milk
For the Strawberry Crunch Topping:
- 1 1/4 cups freeze-dried strawberries
- 1 cup Golden Oreo cookies (about 15 cookies)
- 3 tablespoons unsalted butter, softened
Instructions
- Prepare the Strawberry Crunch Topping:
- Place the Golden Oreos in a food processor and pulse until they become fine crumbs. Transfer to a bowl.
- Add the freeze-dried strawberries to the food processor and pulse until they are a coarse powder with some small chunks.
- Combine the strawberry powder with the Oreo crumbs. Add the softened butter and mix with your hands or a spoon until the mixture is evenly coated and resembles a crumbly topping. Set aside.
- Make the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch.
- Add the softened butter, shortening, eggs, and vanilla extract to the dry ingredients. Using a hand-held or stand mixer, beat until a thick dough forms.
- Measure out ¼-cup portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly to form discs.
- Bake for 11 to 13 minutes, or until the cookies are set but not overbaked. Remove from the oven and allow them to cool completely on the baking sheets.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Add the vanilla extract and gradually mix in the powdered sugar. Add milk as needed to achieve a thick but spreadable consistency.
- Assemble the Cookies:
- Once the cookies are completely cooled, spread or pipe a generous layer of cream cheese frosting onto each one.
- Sprinkle the prepared strawberry crunch topping over the frosting, pressing gently to adhere.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing.
- Store the cookies in an airtight container in the refrigerator for up to 4 days.
- For added strawberry flavor, consider adding a layer of strawberry jam between the cookie and frosting.
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