Okay, let’s talk cookies!
Truth time: my life as a mom feels like a beautiful, chaotic whirlwind. Trying to balance school runs, soccer practice, and the ever-present question of “What’s for dinner (or dessert!)?” is a daily adventure. That’s why I’m always on the lookout for recipes that deliver big on flavor with minimal fuss. These Strawberry Crunch Cookies do exactly that! I first made these for my daughter’s birthday, and now they’re requested every month. My family loves the way the crunchy topping combined with the soft and chewy strawberry cookie. What started as a simple dessert has become a dinnertime win!
These Strawberry Crunch Cookies are the ultimate comfort food – a sweet reminder that even in the midst of the crazy, we can still create moments of joy and connection around the table. My hope is that this simple recipe will become a go-to in your family, too. Let’s get baking and create some sweet memories together, fellow comfort seekers!
INGREDIENTS You’ll Need:
Here’s what you’ll need to whip up a batch of these delightful Strawberry Crunch Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (3 ounce) box strawberry gelatin
- 1 cup crushed Golden Oreo cookies
For the Strawberry Crunch Topping:
- 1/2 cup crushed freeze-dried strawberries
- 1/4 cup crushed Golden Oreo cookies
- 2 tablespoons melted butter
Trust me, this Strawberry Crunch Cookies ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store, making it a super convenient choice. No worries if you don’t have Golden Oreos, you can use vanilla wafers for similar comfort in your Strawberry Crunch Cookies.
Here’s a comfort hack that changed our family’s cookie baking: I like to use salted butter to add a little something extra to my cookies. This Strawberry Crunch Cookies proves delicious doesn’t mean expensive. Don’t forget to check the expiration dates on your baking soda and gelatin to make sure they’re still good. My family gets extra comfort when I add a few extra crushed freeze dried strawberries to the cookie dough for enhanced flavor.
Let’s Make it Happen!
Time to get our hands floury and create these amazing Strawberry Crunch Cookies! Don’t worry; I’ll walk you through it step-by-step, just like we’re baking together in my kitchen.
- Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper. This is important so the cookies don’t stick. In my busy kitchen, this comforting Strawberry Crunch Cookies usually takes around 10 minutes of prep time and 10 minutes of bake time.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step. This is a critical step in baking strawberry cookies.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure the eggs are fully incorporated into the batter. Your Strawberry Crunch Cookies should smell amazing by now, even before they are baked!
- In a separate bowl, whisk together the flour, baking soda, salt, and strawberry gelatin. This ensures that all dry ingredients are evenly distributed. Perfect time to prep tomorrow’s lunch!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Overmixing can result in tough cookies.
- Gently fold in the crushed Golden Oreo cookies. I find that using a spatula works best for this.
- In a small bowl, combine the crushed freeze-dried strawberries, crushed Golden Oreo cookies, and melted butter. This is your strawberry crunch cookies topping!
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets. My family loves when the Strawberry Crunch Cookies are big, so I usually make them on the larger side.
- Spoon a small amount of the Strawberry Crunch Cookies topping onto the top of each cookie. Lightly press the topping into the dough.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. The strawberry cookies are ready when you see this!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Here’s where I used to struggle with my Strawberry Crunch Cookies – learn from my experience! While your Strawberry Crunch Cookies is cooking, take a moment to appreciate creating comfort for your family!
How We Love to Eat This!
Now for the best part – enjoying these Strawberry Crunch Cookies! Here’s how we like to savor them in my household.
The kids devour this comforting Strawberry Crunch Cookies when I serve it with a tall glass of cold milk or a scoop of vanilla ice cream. It’s the perfect way to end a busy day! These Strawberry Crunch Cookies are perfect for those busy weeknights when we need comfort food fast! They also make a fantastic addition to school lunchboxes. The vibrant pink color and sweet strawberry flavor are always a hit with the kids!
For a fun twist, try crumbling these strawberry cookies over yogurt or oatmeal for a delicious breakfast treat. Leftover Strawberry Crunch Cookies? Crumble them over ice cream for a fun dessert! During the summer, we love to enjoy these cookies with a scoop of strawberry ice cream. For a more festive presentation, I sometimes drizzle a little melted white chocolate over the cookies. My neighbor tried my Strawberry Crunch Cookies and asked me for the recipe the same day!
FAQs: Your Questions Answered
Here are some common questions I get from fellow moms about these Strawberry Crunch Cookies, along with my tried-and-true answers:
- Is this Strawberry Crunch Cookies really filling enough for growing kids?Absolutely! The combination of oats, peanut butter, and chocolate chips provides a good source of energy and nutrients to keep those little bellies full and happy.
- What if my picky eater won’t try this Strawberry Crunch Cookies?Try involving them in the baking process! Kids are more likely to try something they helped make. You can also start with a smaller portion or offer a dip like yogurt or applesauce.
- Can I meal prep this Strawberry Crunch Cookies for busy weeks ahead?Yes, you can! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also bake the cookies and store them in an airtight container for up to 3 days.
- Can I substitute the peanut butter with something else?Yes, you can use almond butter, sunflower seed butter, or any other nut butter you prefer.
- What can I use instead of crushed Golden Oreos?Vanilla wafers or graham crackers will do the trick!
- How do I keep my Strawberry Crunch Cookies soft?Store them in an airtight container with a slice of bread. The bread will help absorb moisture and keep the cookies soft.
- Can I freeze the Strawberry Crunch Cookies?Yes, you can! Wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
These Strawberry Crunch Cookies are the product of a family favorite, and I hope that it can be for you as well!
Final Thoughts:
These Strawberry Crunch Cookies are more than just a recipe; they’re a symbol of love, comfort, and connection. Baking these cookies with my family is a memory that I will never forget.
Here are a few My Strawberry Crunch Cookies Comfort Hacks:
- Add a pinch of cinnamon to the dough for a warm, comforting flavor.
- Use a cookie scoop to ensure uniform size and even baking.
- Sprinkle a little sea salt on top of the baked cookies to balance the sweetness.
Here are some family-tested Strawberry Crunch Cookies variations:
- Chocolate Chip Strawberry Crunch Cookies: Add 1/2 cup of chocolate chips to the dough.
- White Chocolate Strawberry Crunch Cookies: Use white chocolate chips instead of regular chocolate chips.
- Strawberry Shortcake Cookies: Add the recipe found here Strawberry Crunch Shortcake Cookies | Moribyan.
My daughter loves the classic version, while my son prefers the chocolate chip version. For more great strawberry cookies, check out this recipe Easy Strawberry Crunch Cookies – Practically Homemade. No matter how you choose to make them, I hope these cookies bring your family as much joy as they bring mine. Don’t forget to check out these strawberry cookies for even more ideas Strawberry Crunch Cookies | Wishes and Dishes.
Remember, fellow moms: you’ve got this! Embrace the cozy chaos, enjoy the sweet moments, and don’t be afraid to experiment in the kitchen. These Strawberry Crunch Cookies are a delicious way to show your family how much you care. Want to bake more strawberry desserts? Try this recipe Strawberry Shortcake Cake. You can also try Halloween Crinkle Cookies and Carrot Cake Oatmeal Cookies for more crunch cookies recipe ideas! Happy baking!
Strawberry Crunch Cookies
These Strawberry Crunch Cookies are soft, chewy, and bursting with strawberry flavor. They’re topped with a homemade strawberry crumble that adds the perfect crunchy texture to every bite!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup freeze-dried strawberries, finely crushed
For the Strawberry Crunch Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup cold unsalted butter, cut into small pieces
- ½ cup freeze-dried strawberries, finely crushed
Instructions
- Make the Strawberry Crunch Topping: In a medium bowl, combine the flour, sugar, and crushed freeze-dried strawberries. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crushed freeze-dried strawberries.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets, leaving space between each cookie.
- Gently flatten each cookie with the palm of your hand. Sprinkle the strawberry crunch topping evenly over the cookies, pressing it lightly into the dough.
- Bake for 9-11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra burst of flavor, drizzle the cooled cookies with melted white chocolate and sprinkle with additional crushed freeze-dried strawberries.