If you’re craving a cookie that’s equal parts nostalgic, colorful, and bursting with strawberry flavor, Strawberry Crunch Cookies are your new go-to. Inspired by the iconic strawberry shortcake ice cream bars we loved growing up, these cookies combine a soft, buttery base with a vibrant strawberry crumble topping and a drizzle of sweet pink icing. Perfect for bake sales, parties, or just a cozy night in, they’re as beautiful as they are delicious. Whether you’re a seasoned baker or a beginner in the kitchen, this strawberry crunch cookie recipe is easy to follow and delivers bakery-style results every time.
Why You’ll Love This Strawberry Crunch Cookies Recipe
- Nostalgic Flavor – Reminiscent of your favorite strawberry crunch ice cream.
- Easy to Make – Simple steps and no fancy equipment required.
- Visually Stunning – Vibrant pink drizzle and crumb topping for Instagram-worthy cookies.
- Customizable – Easily adapted for gluten-free or dairy-free diets.
- Perfect Texture – A soft, chewy center with a sweet, crunchy topping.
Ingredients Needed for Perfect Strawberry Crunch Cookies
Here’s what you’ll need to bring these cookies to life:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Strawberry Crunch Topping:
- 3/4 cup freeze-dried strawberries, crushed
- 3/4 cup vanilla wafer cookies, crushed
- 2 tbsp unsalted butter, melted
For the Pink Drizzle:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1–2 drops pink food coloring (optional)
Ingredient Alternatives:
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free vanilla wafers.
- Dairy-free: Swap butter with plant-based margarine and use dairy-free milk for the drizzle.
Step-by-Step Instructions to Make Strawberry Crunch Cookies
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Dough
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
3. Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until fully combined.
4. Form & Bake
Scoop dough into 2-tbsp balls and place on the prepared sheet. Flatten slightly. Bake for 10–12 minutes or until the edges are just golden.
5. Make the Strawberry Crunch
While cookies cool, mix crushed freeze-dried strawberries and crushed vanilla wafers in a bowl. Stir in melted butter until it resembles a crumbly mixture.
6. Press Topping
Gently press the strawberry crunch topping onto the warm cookies so it sticks well.
7. Drizzle Pink Icing
Mix powdered sugar, milk, and food coloring until smooth. Drizzle over the cooled cookies using a spoon or piping bag.
Expert Tip: For extra flavor, add a few drops of strawberry extract to the drizzle.
Recipe Tips & Variations
- Chill the dough for 30 minutes before baking for thicker cookies.
- Add white chocolate chips to the dough for a sweet twist.
- Use different freeze-dried fruits (like raspberries or blueberries) for unique variations.
- Drizzle with cream cheese glaze for a richer finish.
How to Store & Reheat
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months. Thaw at room temp.
- Reheat in a microwave for 10 seconds to bring back that just-baked softness.
Similar Recipes You’ll Love
If you’re a fan of these Strawberry Crunch Cookies, you’re going to fall in love with these other crave-worthy cookie creations. They’re just as easy to make and full of flavor:
- Christmas Gooey Butter Cookies – A Sweet Tradition
Soft, chewy, and dusted with powdered sugar—these cookies are a holiday favorite that melts in your mouth. - Raspberry Swirl Cookies – Sweet & Tangy Shortbread Treats
Beautifully marbled and bursting with tangy raspberry flavor, these shortbread cookies are as delicious as they are stunning. - Crumbl Cookie Recipe – Perfect Copycat Chocolate Chip Cookies Made at Home
A bakery-style giant cookie loaded with melty chocolate chips—just like the ones from Crumbl, but better because they’re homemade.
Frequently Asked Questions (FAQ)
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries will add too much moisture and won’t create the crunch. Stick to freeze-dried for best texture.
How do I keep the topping from falling off?
Press the topping gently onto the cookies while they’re still warm to help it adhere.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours or frozen for later use.
If you’re looking for a fun, fruity twist on classic cookies, Strawberry Crunch Cookies are a must-bake. Their vibrant look, nostalgic flavor, and irresistible texture will make them a favorite in your dessert rotation. Give this recipe a try and don’t forget to share your creations or tag us on social media. Happy baking!
Strawberry Crunch Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the Strawberry Crunch Topping:
- 3/4 cup freeze-dried strawberries crushed
- 3/4 cup vanilla wafer cookies crushed
- 2 tbsp unsalted butter melted
- For the Pink Drizzle:
- 1/2 cup powdered sugar
- 1 –2 tbsp milk
- 1 –2 drops pink food coloring optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until just combined.
- Scoop dough into 2-tablespoon-sized balls and place on the baking sheet. Slightly flatten each cookie.
- Bake for 10–12 minutes or until edges are golden.
- While cookies bake, mix crushed freeze-dried strawberries, crushed vanilla wafers, and melted butter until crumbly.
- Remove cookies from oven and while still warm, gently press the strawberry crunch mixture on top.
- Let cookies cool completely.
- Mix powdered sugar, milk, and food coloring to make glaze. Drizzle over the cooled cookies.