Strawberry Crunch Cookies

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.

Pink food coloring is optional , i did not used this but you can use.

How I Made Strawberry Crunch Cookies

Step 1: Prepare Ingredients and Tools

• Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
• Softened Butter: Use butter at room temperature to ensure the dough is creamy and mixes evenly.

---

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, combine 1 1/2 sticks of unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar.
• Beat the mixture with a hand or stand mixer on medium speed until it becomes light, fluffy, and pale in color (around 2–3 minutes).

---

Step 3: Incorporate Wet Ingredients

• Add 2 large eggs, one at a time, mixing well after each addition.
• Mix in 2 teaspoons of vanilla extract to enhance the flavor and aroma of the cookies.

---

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the dry ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined (avoid overmixing, which can make cookies tough).

---

Step 5: Add Mix-Ins

• Gently fold in 8 roughly crushed Golden Oreos and 1 cup freeze-dried strawberries using a spatula. Ensure they are evenly distributed for consistent flavor in every cookie.

---

Step 6: Chill the Dough

• Cover the dough and let it rest in the refrigerator for at least 30 minutes. This helps solidify the fats, making the cookies thicker and chewier.

---

Step 7: Scoop and Bake

• Use a cookie scoop or spoon to portion the dough into balls, about 1.5 tablespoons each, and place them on the lined baking sheet. Leave space between cookies as they will spread while baking.
• Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will set as they cool).

---

Step 8: Cool and Enjoy

• Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
• Enjoy your Strawberry Crunch Cookies with a glass of milk or as a sweet treat during the day!

---

Pro Tips for Strawberry Crunch Cookies

1. Don’t Skip Chilling: Chilling the dough is crucial for a thicker, chewier cookie and prevents excessive spreading.
2. Freeze-Dried Strawberries: These give a concentrated strawberry flavor and don’t add moisture to the dough like fresh strawberries would.
3. Crush Oreos Gently: Keep some larger chunks of Golden Oreos for added crunch in every bite.
4. Adjust Sweetness: If you prefer less sweetness, reduce the granulated sugar slightly. The Oreos and strawberries naturally contribute sweetness.
5. Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.

---

FAQs

1. Can I use fresh strawberries instead of freeze-dried strawberries?

• Fresh strawberries add moisture, which can make the dough too wet and the cookies soggy. Stick to freeze-dried strawberries for the best results.

2. Can I use cake mix instead of flour?

• Yes, you can make Strawberry Crunch Cookies with cake mix! Substitute the dry ingredients with a strawberry or vanilla cake mix (15.25 oz box) for an even easier version. Follow the same steps for mixing and baking.

3. Can I substitute Golden Oreos with regular Oreos?

• Absolutely! Regular Oreos add a chocolatey twist, but Golden Oreos complement the strawberry flavor better.

4. Why are my cookies spreading too much?

• Over-softened butter or skipping the chilling step can cause excessive spreading. Ensure the dough is cold before baking.

5. How can I enhance the strawberry flavor?

• Add a teaspoon of strawberry extract or a pinch of freeze-dried strawberry powder to the dough for an extra boost of flavor.

6. Can I make these cookies gluten-free?

• Use a gluten-free all-purpose flour blend and gluten-free sandwich cookies to make a gluten-free version of these cookies.

More Cookies

• Chocolate Chip Marshmallow Cookies
• Chocolate Chipless Cookies