Introduction

Strawberry Crunch Cookies offer a delightful combination of soft, buttery cookie dough coated in a crunchy, fruity topping. Perfect for strawberry lovers, these cookies bring a fresh twist to classic treats with a subtle pink hue and optional strawberry drizzle.

A stack of three round cookies sits on a white plate, each cookie covered with a crumbly, light golden oat topping that adds a rough texture. Bright red glaze is drizzled in uneven stripes over the top of the cookies, giving a shiny contrast to the matte crumb texture. The cookies are thick, with the top cookie leaning slightly on the one below it, showing their layered edges. In the background, out of focus, there are red strawberries adding a soft, fresh touch. The whole scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Strawberry Crunch Topping:

1 ½ cups (1.5 oz / 42g) freeze-dried strawberries
1 ½ cups (12-15 cookies) Golden Oreos or Nilla Wafers
4 tablespoons (½ stick / 56g) unsalted butter, melted
2 tablespoons granulated sugar (optional)

For the Strawberry Crunch Cookies:

2 ½ cups (300g) all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, very soft, room temperature
¾ cup (150g) granulated sugar
¾ cup (150g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ teaspoon pink or red gel food coloring (optional)

For the Optional Strawberry Drizzle:

1 cup (120g) powdered sugar, sifted
2-3 tablespoons milk or heavy cream
1 tablespoon freeze-dried strawberry powder
¼ teaspoon vanilla extract

Instructions

Step 1: Pulse 1 ½ cups freeze-dried strawberries in a food processor to coarse crumbs (not fine powder), or crush in a sturdy plastic bag with a rolling pin.
Step 2: Pulse 1 ½ cups Golden Oreos (cream separated, optional) or Nilla Wafers in a food processor until finely crushed (not fine powder), or crush in a Ziploc bag with a rolling pin.
Step 3: In a medium bowl, combine processed strawberries and crushed cookies. Stir well. Pour 4 tablespoons melted unsalted butter over mixture. Add optional 2 tablespoons granulated sugar. Mix thoroughly until all crumbs are evenly coated and mixture resembles wet sand.
Step 4: Spread mixture onto a parchment-lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15-20 minutes until butter solidifies.
Step 5: In a medium bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
Step 6: In a stand mixer with a paddle attachment, beat 1 cup very soft unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium-high speed for 3-5 minutes until light, fluffy, and pale. Scrape down bowl frequently.
Step 7: On low speed, add 2 large eggs one at a time, mixing until just incorporated after each. Scrape bowl. Add 2 teaspoons pure vanilla extract and optional ½ teaspoon pink/red gel food coloring. Mix until just combined.
Step 8: Reduce mixer speed to low, or mix by hand. Gradually add dry ingredient mixture to wet, mixing only until just combined and no streaks of dry flour remain. Do not overmix.
Step 9: Cover bowl with plastic wrap and refrigerate dough for at least 1 hour (up to 24 hours). This prevents spreading and enhances flavor. 30 minutes in freezer can be used in a pinch.
Step 10: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Step 11: Using a 1.5-2 tablespoon cookie scoop (approx. 1.5 oz/42g), scoop dough portions. Gently roll each dough ball, then generously roll in the chilled strawberry crunch topping, pressing to coat well.
Step 12: Place coated dough balls 2 inches apart on prepared baking sheets.
Step 13: Bake for 10-12 minutes, until edges are lightly golden and set, but centers are slightly soft. Rotate sheets halfway if baking multiple.
Step 14: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 15: To prepare the optional strawberry drizzle, grind extra freeze-dried strawberries into a fine powder using a spice grinder or small food processor to make 1 tablespoon freeze-dried strawberry powder, if needed.
Step 16: In a small bowl, whisk together 1 cup sifted powdered sugar, 1 tablespoon freeze-dried strawberry powder, ¼ teaspoon vanilla extract, and 2 tablespoons milk or heavy cream. Add more liquid (½ teaspoon at a time) or powdered sugar until smooth, thick but drizzly consistency.
Step 17: Once cookies are completely cool, drizzle glaze over each. Let glazed cookies sit on the wire rack for 15-30 minutes until glaze sets.

Tips & Variations

For a more intense strawberry flavor, use freeze-dried strawberry powder in the dough or drizzle.
Swap Golden Oreos for gluten-free cookies to make this dessert gluten-free.
If you prefer a more subtle color, omit gel food coloring—it’s purely optional.
To speed up chilling, freeze cookie dough for 30 minutes instead of refrigerating 1 hour.
Use white chocolate chips in the dough for extra sweetness and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw at room temperature before serving. If glazed, avoid stacking cookies to keep drizzle intact.

How to Serve

A close-up view of a stack of three cookies on a white plate, each cookie having a golden brown crumbly texture with visible oat pieces, topped with shiny red glaze drizzled over the surface in irregular lines, with a soft-focus background featuring red strawberries, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which will change the cookie texture and topping consistency. Freeze-dried strawberries are preferred for their intense flavor and dry texture suitable for crumbling.

What if I don’t have a food processor?

You can crush freeze-dried strawberries and cookies by placing them in a sturdy plastic bag and gently rolling over with a rolling pin until crushed as desired.