Classic Strawberry Crunch Cookies
These delightful Classic Strawberry Crunch Cookies are a festive treat featuring a soft, chewy cookie base infused with strawberry flavor, generously coated in a sweet and crunchy strawberry-Oreo crumble. Perfect for a special occasion or a fun baking project.
Equipment
- Large bowl
- Medium bowl
- Baking sheets
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 package strawberry gelatin powder (3 oz)
- 1 teaspoon strawberry extract (optional)
- Pink or red food coloring (optional)
Strawberry Crunch Topping
- 12 Golden Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- ½ cup freeze-dried strawberries, crushed (or 1 (3 oz) package strawberry gelatin powder)
- 2 tablespoons granulated sugar
Optional Drizzle
- ½ cup white chocolate chips (optional)
- 1 teaspoon coconut oil or vegetable shortening (optional)
Instructions
Prepare the Cookie Dough
- Cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, strawberry gelatin powder, and strawberry extract (if using), adding food coloring for a more vibrant pink if desired.
- In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet ingredients until just combined, being careful not to overmix.
Make the Strawberry Crunch Topping
- Combine crushed Golden Oreo cookies, melted butter, crushed freeze-dried strawberries (or gelatin powder), and granulated sugar in a medium bowl, mixing until evenly coated and crumbly.
Assemble and Bake
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop 1.5 to 2 tablespoons of cookie dough per cookie and roll each ball in the strawberry crunch topping, pressing gently to adhere.
- Place coated dough balls 2 inches apart on baking sheets and bake for 9-11 minutes until edges are lightly golden and centers are still soft; they will firm up as they cool.
Cool and Drizzle
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. For an optional drizzle, melt white chocolate chips with coconut oil/shortening in a microwave in 30-second intervals until smooth.
- Drizzle over cooled cookies and allow the chocolate to set before serving.
Notes
For best results, make sure your butter is truly softened for the cookie dough. To crush the Golden Oreos and freeze-dried strawberries, you can use a food processor or place them in a zip-top bag and crush with a rolling pin.