Strawberry Crunch Cookies have a soft and chewy cookie base packed with crunchy freeze-dried strawberries and golden Oreos. These cookies have the perfect blend of textures that will leave you wanting another bite!
These Strawberry Crunch Cookies are my new obsession. They taste like strawberry shortcake in cookie form. There is nothing better than an fresh, easy, made from scratch cookie and these cookies deliver on all fronts! These Cornflake Crunch Cookies are also a textural dream.
If you're looking for more simple and delicious cookie recipe check out these Funfetti Cookie Sandwiches, Pie Crust Cookies, or Nutella Skillet Cookie.
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Why You'll Love This Recipe
- These cookies have a fun flavor profile. The buttery cookie batter, sweet golden Oreos, and tart freeze dried strawberries all work together to make the perfect bite. You can find the same flavor combination in this Strawberry Crunch Cheesecake.
- The Strawberry Crunch Cookies have a great textural contrast between the gooey cookies and the crunchy golden Oreos and freeze dried strawberries. There's more of that Oreo crunch in my Oreo and Chocolate Chip Cookies.
- They are easy to make. Like this Mini Strawberry Cheesecake recipe.
- These cookies can be ready in less than an hour!
- These pretty pink cookies decorate themselves.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Golden Oreos will be crushed and added to the cookie dough for extra flavor and crunch.
- Freeze-Dried Strawberries will also be crushed and added to the cookie dough for extra flavor and crunch. I also use freeze-dried strawberries in my Strawberry Macarons.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Any freeze dried fruit can be swapped out with the strawberries to change the taste.
- Regular Oreos or any type of sandwich cookie can be used instead of the Golden Oreos. You can find more Oreos in this Oreo Bars.
- White chocolate chips can be added to the cookie dough for extra sweetness and richness. Just like they add the perfect amount of sweetness to these Matcha Cookies.
- Add a cream cheese icing on top of the cookies to add more sweetness and texture.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 4: In a small bowl combine the crushed Oreos and freeze-dried strawberries. Mix until well combined.
STEP 5: Fold the strawberry crunch mixture into the cookie dough. Cover the cookie dough and chill for at least 30 minutes. This will help your cookies not to spread as much during baking. Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 6: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Bake the strawberry crunch cookies for 10-12 minutes or until the edges are golden brown. I bake my cookies for closer to 10 minutes because I like them nice and soft. Remove the cookies from the over and let them cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your strawberry crunch cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
In this case we used Golden Oreos, freeze dried strawberries, and butter. The Oreos can be switched out for any vanilla cookie.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Strawberry Crunch Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Strawberry Crunch Cookies
Ingredients
For Strawberry Crunch Cookies:
- 1 ½ stick (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 Golden Oreos roughly crushed
- 1 cup freeze-dried strawberries roughly crushed
Instructions
For Strawberry Crunch Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- In a small bowl combine the crushed golden Oreos and freeze-dried strawberries.
- Fold the strawberry crunch mixture into the cookie dough.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place on the prepared baking sheet and press to flatten.
- Bake the cookies for 10-12 minutes or until the edges are golden brown. I bake my cookies for closer to 10 minutes because I like them nice and soft.
- Remove from oven and let the cookies cool on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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