Strawberry Crunch Cookies are a delightful dessert featuring a soft, cake-like cookie base topped with cream cheese frosting and a crunchy topping made from crushed Golden Oreos and strawberry Jell-O. These cookies offer a wonderful mix of textures, with the soft cookie contrasting the crunchy topping. They have a delicious flavor combining strawberry and vanilla, enhanced by the sweetness of the cream cheese frosting. These cookies are great for strawberry enthusiasts and are simple to bake, making them a favorite among bakers of any expertise level.
Strawberry Crunch Cookies Ingredients
Unsalted Butter : I softened this for a rich, pure flavor without saltiness.
Granulated Sugar : This added sweetness and created air pockets for tenderness when creamed with butter.
Light Brown Sugar : Brown sugar lent moisture, chewiness and subtle caramel notes from its molasses.
Eggs : Eggs acted as a binder, providing structure while making the cookies richer.
Vanilla Extract : Vanilla’s aromatic sweetness enhanced the overall taste.
All-Purpose Flour : Flour structure the dough, ensuring a balanced texture.
Baking Soda and Powder : These leaveners added lift through air bubbles during baking.
Salt : Salt balanced the sweet flavors.
Golden Oreos : Oreos added crunch and creamy vanilla complementing the strawberry.
Freeze-Dried Strawberries : These provided intense strawberry flavor and crunch without excess liquid.
Ingredients
- 1 ½ stick unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups 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
How I Made Strawberry Crunch Cookies
First, I creamed the butter and sugars in my mixer. I beat them until light and fluffy to add air for a soft texture. Then I added eggs and vanilla extract, mixing well to incorporate.
In another bowl, I crushed up Golden Oreo cookies and freeze-dried strawberries to create a sweet crunch topping. I gently combined the crushed pieces together.
Next, I folded this strawberry crunch mixture into my cookie dough. I carefully stirred it in so it was evenly distributed without overmixing.
After that, I covered the dough and chilled it in the fridge for 30 minutes to solidify the fats.
Then I preheated my oven to 350°F and lined a baking sheet with parchment. I scooped dough portions onto the sheet, leaving space for spreading.
Finally, I baked the cookies for 10-12 minutes until lightly golden around the edges. When done, I let them cool and enjoyed the unique strawberry and Oreo flavors in each bite! It was so tasty combining crunchy and soft textures.
Top Tips
- Chill the dough: Cooling lets fats solidify for Chewyer, less spread-out cookies.
- Check oven temperature: Ovens vary, so an thermometer ensures perfect baking.
- Thin frosting as needed: A splash Of milk thins thickened frosting for easier spreading.
- Store cookies properly: Keep at room temperature up to a week or freeze for months.
- Amp up berry flavor: Fragrant extract or jam accentuates fruitsweetness.
- Process toppings efficiently: A food processor speeds crushing; bags work too.
- Go bigger if preferred: Larger scoops create cookie monster-sized treats.
- Blend frosting smoothly: A mixer aerates frosting for silky smoothness.
- line pans correctly: Parchment prevents sticking for neat removal after baking.
More Cookies
- Chocolate Chip Marshmallow Cookies
- Chocolate Chipless Cookies
Strawberry Crunch Cookies
Ingredients
- 1 1/2 stick unsalted butter,softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 golden oreos, roughly crushed
- 1 cup freeze dried strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a mixer.
- Add the eggs and vanilla extract to the butter mixture, beating well to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Golden Oreo cookies and freeze-dried strawberries, ensuring they are evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for 30 minutes to solidify the fats.
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy the unique strawberry and Oreo flavors in each delicious bite!