Strawberry Crunch Cookies

Strawberry Crunch Cookies are soft, chewy, and bursting with fruity flavor and nostalgic crunch. I love how these cookies combine a sweet strawberry base with a crispy crumble topping inspired by the classic strawberry shortcake ice cream bar. They’re eye-catching, fun to make, and even more fun to eat—perfect for parties, gifting, or whenever I’m craving something a little different.

Why You’ll Love This Recipe

I like these cookies because they’re a playful twist on a classic sugar cookie with a fruity, creamy vibe that feels both retro and fresh. The strawberry flavor comes through beautifully thanks to freeze-dried strawberries or strawberry pudding mix, and the buttery crunch topping adds a texture that keeps me reaching for another. Plus, they’re easy to make and hold up great for storage or gifting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• Strawberry pudding mix or freeze-dried strawberries, ground

• Optional: white chocolate chips

For the strawberry crunch topping:

• Golden Oreos, crushed

• Freeze-dried strawberries, crushed

• Unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In one bowl, I mix the flour, baking soda, and salt.

3. In another, I cream the butter with both sugars until light and fluffy, then beat in the egg and vanilla.

4. I mix in the strawberry pudding mix or ground freeze-dried strawberries, then slowly add the dry ingredients until combined.

5. I fold in white chocolate chips if I’m using them, then scoop the dough into balls and place them on the baking sheet.

6. I mix the crushed Oreos and freeze-dried strawberries with melted butter to create the crunch topping, then press a little on top of each dough ball.

7. I bake the cookies for 10–12 minutes until the edges are just golden, then let them cool on the sheet before transferring to a rack.

Servings and timing

This recipe makes about 18–24 cookies, depending on the size. It takes roughly 30 minutes from start to finish, including baking time.

Variations

Sometimes I skip the white chocolate chips for a more classic flavor, or I mix in cream cheese chips or chopped freeze-dried strawberries for an extra fruity hit. If I want a brighter cookie, I add a drop or two of red or pink gel food coloring. I’ve also made mini cookie sandwiches with frosting in the middle, and they’re amazing.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—I freeze them baked or as dough balls and just bake from frozen, adding a minute or two to the bake time. I don’t reheat them since they’re meant to be eaten at room temperature.

FAQs

What gives these cookies their strawberry flavor?

I use either strawberry pudding mix or finely ground freeze-dried strawberries. Both add great color and flavor without making the dough too wet.

Can I make these cookies without the crunch topping?

Yes, I’ve made them plain and they’re still delicious. But the topping adds texture and that nostalgic strawberry crunch vibe.

Are these cookies soft or crispy?

They’re mostly soft and chewy, with a bit of crunch from the topping. I make sure not to overbake them to keep the centers tender.

Can I use fresh strawberries?

I don’t recommend fresh strawberries in the dough—they add too much moisture and can make the cookies soggy. Freeze-dried works best.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend and gluten-free vanilla sandwich cookies in the topping.

Conclusion

Strawberry Crunch Cookies are a fun, fruity, and crave-worthy treat that always gets people talking. I love how easy they are to make and how they bring that perfect mix of softness and crunch in every bite. Whether I’m baking them for friends or just treating myself, these cookies always steal the show.

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