Dessert

Strawberry Crunch Cookies Recipe

ByMarina Montclair November 20, 2025November 20, 2025

Introduction

Strawberry Crunch Cookies bring a delightful combination of creamy sweetness and crispy texture inspired by the classic Strawberry Crunch Ice Cream bars. These cookies feature freeze-dried strawberries and white chocolate chips, creating a flavor-packed treat perfect for any time of year.

A close-up of five round cookies stacked closely on a wooden board over a white marbled surface, each cookie showing three visible layers: a golden crumbly base with a cracked texture, a middle layer bursting with soft, pink strawberry bits that appear slightly melted, and a top layer sprinkled with light golden crunchy crumbs; fresh red strawberries with green tops are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup freeze-dried strawberries, crushed
1 cup white chocolate chips
1 cup strawberry crunch topping (store-bought or homemade)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Gently fold in the crushed freeze-dried strawberries and white chocolate chips.
Step 6: Scoop the dough into 1.5-inch balls and roll each ball firmly in the strawberry crunch topping to coat.
Step 7: Place the cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For thicker cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
Press the dough balls firmly into the crunch topping to ensure a crispy, well-coated exterior.
Try adding a hint of almond extract or a bit of lemon zest to the dough for a unique twist.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Avoid refrigeration to maintain their crispiness, as moisture from the fridge can soften the cookies. Reheat briefly in a warm oven if you prefer them slightly warm and crunchy.

How to Serve

A close-up view of five round cookies on a wooden board, each cookie having three visible layers: a rough, light golden-brown base layer with a crumbly texture, a middle layer that is pink with some embedded small pieces of bright red strawberries, and a top layer made of golden crumbly streusel scattered unevenly across the surface. In the background, blurred red whole strawberries with green leafy tops add color contrast. The cookies are evenly spread, some overlapping slightly, all sitting on a white marbled surface 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 will add too much moisture and may cause the cookies to spread and become soft. Freeze-dried strawberries are best for maintaining the cookie’s texture and concentrated strawberry flavor.

What can I use if I can’t find strawberry crunch topping?

You can use crushed freeze-dried strawberries mixed with crispy rice cereal or your favorite crunchy cereal as a substitute to create a similar texture and flavor.