Description

Strawberry Crunch Cookies are a delightful twist on classic cookies, featuring a crunchy topping made from freeze-dried strawberries and crushed Golden Oreos or Nilla Wafers. Soft and flavorful strawberry-infused cookie dough is coated with this unique topping and baked to perfection. An optional strawberry drizzle adds an extra touch of sweetness and elegance, making these cookies perfect for sharing or special occasions.

Ingredients

Scale

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

Prepare Strawberry Crunch Topping (1/4): 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.
Prepare Strawberry Crunch Topping (2/4): 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.
Prepare Strawberry Crunch Topping (3/4): 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.
Prepare Strawberry Crunch Topping (4/4): Spread mixture onto a parchment-lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15-20 minutes until butter solidifies.
Craft Cookie Dough (1/5): In a medium bowl, whisk together 2 ½ cups sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
Craft Cookie Dough (2/5): 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.
Craft Cookie Dough (3/5): 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.
Craft Cookie Dough (4/5): 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.
Craft Cookie Dough (5/5): 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.
Bake Cookies (1/5): Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Bake Cookies (2/5): 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.
Bake Cookies (3/5): Place coated dough balls 2 inches apart on prepared baking sheets.
Bake Cookies (4/5): Bake for 10-12 minutes, until edges are lightly golden and set, but centers are slightly soft. Rotate sheets halfway if baking multiple.
Bake Cookies (5/5): Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Optional Strawberry Drizzle (1/3): If needed, 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.
Prepare Optional Strawberry Drizzle (2/3): 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.
Prepare Optional Strawberry Drizzle (3/3): Once cookies are completely cool, drizzle glaze over each. Let glazed cookies sit on the wire rack for 15-30 minutes until glaze sets.

Notes

Separating the Oreo cream filling before crushing helps achieve a better texture; this is optional.
Refrigerating the dough prevents excessive spreading during baking and enhances the cookie flavor.
Using a scoop ensures consistent cookie size for even baking.
The strawberry drizzle is optional but adds a lovely fruity sweetness and visual appeal.
Do not overmix cookie dough to maintain a tender texture.
Butter should be very soft at room temperature for easier creaming and better dough consistency.
Freeze-dried strawberry powder can be made at home by grinding freeze-dried strawberries or purchased pre-made.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cookies, crunch topping, freeze-dried strawberries, Oreo cookies, dessert, baking, strawberry drizzle, soft cookies