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Easy Strawberry Crunch Cookies

Soft and chewy strawberry crunch cookies made with real freeze-dried strawberries and a buttery strawberry crumble topping. A fun, colorful, and family-friendly dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 0.75 cup Unsalted butter softened
  • 1 cup Granulated sugar
  • 2 Eggs room temperature
  • 1 tsp Vanilla extract
  • 1 cup Freeze-dried strawberries crushed
Strawberry Crunch Topping
  • 18 Golden sandwich cookies crushed
  • 3 tbsp Unsalted butter melted
  • 3 tbsp Strawberry gelatin powder

Equipment

  • Mixing bowls
  • Baking Sheet
  • Parchment Paper

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract and mix well.
  4. Gradually mix dry ingredients into wet ingredients, then fold in crushed freeze-dried strawberries.
  5. Mix crushed cookies, strawberry gelatin powder, and melted butter to make the crunch topping.
  6. Scoop cookie dough onto the baking sheet and top each cookie with strawberry crunch mixture.
  7. Bake for 10–12 minutes until edges are set. Let cool before serving.

Notes

For best results, do not overbake. Cookies will continue to set as they cool. Store in an airtight container at room temperature for up to 4 days.