Strawberry Crunch Cookies Recipe
If you’re looking for a fun and delicious treat, look no further than Strawberry Crunch Cookies. These cookies are not only tasty but also packed with the delightful flavors of strawberries and a crunchy topping. They’re perfect for any occasion, whether it’s a family gathering, a bake sale, or just a sweet snack at home.
Why Make This Recipe
Strawberry Crunch Cookies are a fantastic way to enjoy the sweet taste of strawberries in a cookie form. They combine the softness of cookies with a delightful crunchy topping made from Golden Oreos and freeze-dried strawberries. This recipe is easy to follow and is sure to impress your friends and family. Plus, who doesn’t love a cookie that looks as good as it tastes?
How to Make Strawberry Crunch Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 2 large eggs
- 1 tsp strawberry extract (or vanilla extract)
- 1–2 drops pink gel food coloring (optional)
- 2 3⁄4 cups all-purpose flour
- 1 tsp baking soda
- 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 1 cup Golden Oreos, crushed
- 1⁄2 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
- 1⁄2 cup white chocolate chips
- 1 tsp coconut oil (optional, for smoother drizzle)
Directions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add the eggs, strawberry extract, and food coloring, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
- Using a cookie scoop, portion out dough onto the baking sheets, leaving space between cookies.
- Bake for 10–12 minutes, or until edges are lightly golden. Let cookies cool completely.
- In a food processor, pulse Golden Oreos and freeze-dried strawberries into fine crumbs.
- Stir in the melted butter until the mixture resembles wet sand.
- Spread a thin layer of melted white chocolate or frosting on top of each cooled cookie.
- Sprinkle or press the strawberry crunch topping onto the surface.
- Melt the white chocolate chips with coconut oil (if using) in the microwave in 20-second intervals, stirring until smooth.
- Drizzle over the cookies using a spoon or piping bag.
- Allow the cookies to set in the refrigerator for at least 20 minutes before serving. Enjoy these sweet, crunchy, and colorful treats!
How to Serve Strawberry Crunch Cookies
Serve these cookies on a colorful plate for a delightful presentation. They are perfect for sharing, so consider bringing them to a potluck, or serve them as an after-school snack. Pair them with a glass of milk or a warm cup of tea for a sweet treat any time.
How to Store Strawberry Crunch Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, consider freezing them. Place layers of parchment paper between the cookies in a freezer-safe container to prevent them from sticking together. They can be frozen for up to three months.
Tips to Make Strawberry Crunch Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- You can customize the color of the cookies even more by adding more pink gel food coloring as desired.
- For a stronger strawberry flavor, try using strawberry extract instead of vanilla.
- If you want an easier topping, you can skip the drizzling step and just use frosting.
Variation
You can change up the flavors by using other extracts like vanilla or almond. Instead of Golden Oreos, try using chocolate sandwich cookies for a different flavor profile.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries will not give the same crunchy texture. It’s best to stick to freeze-dried strawberries for this recipe.
What can I do if my cookie dough is too soft?
If the dough is too soft to scoop, chill it in the refrigerator for about 30 minutes to make it easier to work with.
Can I omit the coconut oil in the drizzle?
Yes, you can leave out the coconut oil. It’s optional and is used for making the drizzle smoother. If you don’t have it, you can still drizzle the melted white chocolate over the cookies.
Enjoy making and sharing your Strawberry Crunch Cookies!
