I have created a twist on a classic treat: How To Make Strawberry Crunch Cookies. With softened unsalted butter, a blend of granulated sugar and light brown sugar, strawberry puree and freeze dried strawberries in every bite, this recipe captures summer with a balanced flavor and an unexpected crunchy topping.

Jump to Recipe

I’ve been experimenting in the kitchen and finally nailed a recipe thats become my new favorite – Strawberry Crunch Cookies. Inspired by those iconic Strawberry Crunch Ice Cream bars, this cookie really packs a punch with fresh strawberry flavor.

Imagine starting off by creaming together 1/2 cup of unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar until they blend really well. I then mix in one large egg, 1 tsp vanilla extract, and 2 tbsp of strawberry puree which gives it that tangy pop.

After folding in 1 cup of all purpose flour, 1/2 tsp baking soda and 1/4 tsp salt the dough gets a burst of texture when I add in 1/2 cup chopped freeze dried strawberries. For the crunchy crown on top, I sprinkle over 1/2 cup crushed freeze dried strawberries mixed with 1/4 cup cornflakes and 2 tbsp granulated sugar.

Its a fun, summer cookie recipe that feels both gourmet and refreshingly simple.

Why I Like this Recipe

I like this recipe because it really packs a punch of fresh strawberry flavor that takes me right back to my favorite ice cream bars. I also love the way the crunchy topping of crushed freeze dried strawberries, cornflakes and sugar adds a extra twist to every bite. Plus, it’s super simple to make so i never feel overwhelmed in the kitchen. And honestly, the smell that fills the house while baking makes everything feel extra cozy.

I made these Strawberry Crunch Cookies recently and they instantly reminded me of the Strawberry Crunch Ice Cream bars i used to love. The cookies have loads of strawberry taste thanks to both the puree and the chopped freeze dried strawberries mixed right into the dough. They come with this awesome crunchy topping that’s a mix of crushed freeze dried strawberries, cornflakes and a bit of sugar that really makes them special. Its like getting the best of both worlds- a soft, sweet cookie with a fun, crisp bite on top.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter provides richness and smooth texture; its fat enhances flavor.
Granulated sugar makes cookies sweet and crisp while adding simple carbohydrates.
Freeze dried strawberries infuse tartness and a hint of fiber, boosting fruit taste.
Crushed cornflakes give the topping crunch with extra carbohydrate burst, adding texture.
Egg binds ingredients together and adds protein, strengthening the cookie structure.
Strawberry puree enhances fruit flavor with light tanginess while keeping cookies moist.
Light brown sugar offers deeper sweetness with molasses notes that enrich flavor and color.
Baking soda and salt combine to leaven cookies and nicely boost overall flavor contrast.
Vanilla extract offers warm aroma and enhances overall sweet flavor in every bite.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 tsp vanilla extract

2 tbsp strawberry puree

1 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped freeze dried strawberries

For the topping: 1/2 cup crushed freeze dried strawberries

For the topping: 1/4 cup crushed cornflakes

For the topping: 2 tbsp granulated sugar

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the unsalted butter, granulated sugar, and light brown sugar until it’s smooth and fluffy.

3. Beat in the egg, vanilla extract and strawberry puree until well mixed, even if it looks a bit runny.

4. In another bowl, whisk together the all purpose flour, baking soda and salt.

5. Slowly add the dry ingredients to the wet mixture and mix just until combined, try not to overmix or your cookies might get tough.

6. Fold in the chopped freeze dried strawberries until they’re evenly distributed through the dough.

7. Scoop rounded tablespoons of the dough onto your baking sheet, leaving enough space between each cookie for spreading.

8. For the topping, combine the crushed freeze dried strawberries, crushed cornflakes, and granulated sugar in a small bowl, then gently press this mixture on top of each cookie dough ball.

9. Bake in the preheated oven for about 10-12 minutes or until the edges start to get a light golden color.

10. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack, then enjoy these sweet and crunchy strawberries treats!

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet with parchment paper
3. Large bowl for creaming butter and sugars
4. Mixer or hand whisk for mixing wet ingredients
5. Another bowl for whisking together the dry ingredients
6. Measuring cups and spoons
7. Spatula for folding in the chopped freeze dried strawberries
8. A cookie scoop or tablespoon measure for portioning the dough
9. Small bowl for mixing the topping ingredients
10. Cooling rack for letting the cookies cool

These are the main items you’ll need to create the recipe.

FAQ

Q: Can I substitute the freeze dried strawberries with fresh ones?

A: Yeah, you can, but fresh strawberries have more moisture so the texture may be a bit different.

Q: How do I store these cookies to keep them crunchy?

A: It's best to store them in an airtight container at room temperature. They'll stay crunchy for about 3 days.

Q: Can I use another kind of butter in the recipe?

A: Sure, but unsalted butter is recommended to control the salt levels. Using salted butter might make it taste too salty.

Q: What should I do if my dough seems too sticky?

A: If it's too sticky, try chilling it for 20 minutes before baking. This helps to firm it up and makes it easier to handle.

Q: Any tips on how to get that perfect crunchy topping?

A: Mix all the topping ingredients together and gently press them onto the cookie dough before baking. This way, they get nicely set in the cookie.

Strawberry Crunch Cookies Recipe Substitutions and Variations

Unsalted butter: You can use coconut oil or even salted butter (just cut down the extra salt later) if you can’t find unsalted butter.
Granulated sugar: Try using coconut sugar or if you want a different twist, a bit of maple syrup could work, though your cookies might get a little softer.
Egg: If you’re out of eggs, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons water and let it sit for a few minutes to thicken up.
All purpose flour: A gluten free flour blend can be used in its place; you might need a tad more liquid though.
Freeze dried strawberries: If you don’t have freeze dried ones, dried strawberry bits or even finely chopped dried strawberries can be a good alternative.

Pro Tips

1. Make sure your butter is really softened but not melted, ya know? This helps mix everything smooth and keeps your cookies light instead of heavy.
2. Dont mix the dough too much once you add the flour. Overmixing can make your cookies tough and dense, so just mix until it barely comes together.
3. When you press on the topping, do it gently! That way you get even crunchiness on the cookies without squishing the dough too much.
4. Let your cookies cool on the tray for a few minutes before moving them. This gives them time to firm up so they won’t break when you pick them up.

Strawberry Crunch Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

203

kcal

Equipment: 1. Preheated oven (350°F)
2. Baking sheet with parchment paper
3. Large bowl for creaming butter and sugars
4. Mixer or hand whisk for mixing wet ingredients
5. Another bowl for whisking together the dry ingredients
6. Measuring cups and spoons
7. Spatula for folding in the chopped freeze dried strawberries
8. A cookie scoop or tablespoon measure for portioning the dough
9. Small bowl for mixing the topping ingredients
10. Cooling rack for letting the cookies cool

These are the main items you’ll need to create the recipe.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
2 tbsp strawberry puree
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped freeze dried strawberries
For the topping: 1/2 cup crushed freeze dried strawberries
For the topping: 1/4 cup crushed cornflakes
For the topping: 2 tbsp granulated sugar

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream the unsalted butter, granulated sugar, and light brown sugar until it's smooth and fluffy.
Beat in the egg, vanilla extract and strawberry puree until well mixed, even if it looks a bit runny.
In another bowl, whisk together the all purpose flour, baking soda and salt.
Slowly add the dry ingredients to the wet mixture and mix just until combined, try not to overmix or your cookies might get tough.
Fold in the chopped freeze dried strawberries until they're evenly distributed through the dough.
Scoop rounded tablespoons of the dough onto your baking sheet, leaving enough space between each cookie for spreading.
For the topping, combine the crushed freeze dried strawberries, crushed cornflakes, and granulated sugar in a small bowl, then gently press this mixture on top of each cookie dough ball.
Bake in the preheated oven for about 10-12 minutes or until the edges start to get a light golden color.
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack, then enjoy these sweet and crunchy strawberries treats!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.