Why You’ll Love Strawberry Crunch CookiesRecipe
Strawberry Crunch Cookies are more than just a sweet snack—they’re a vibrant twist on traditional cookies. The crushed freeze-dried strawberries provide bold flavor and a hint of tartness, while the crushed vanilla wafers give them a unique crunch. The strawberry glaze adds an extra layer of sweetness that makes these cookies hard to resist. Whether you’re baking for a party, holiday, or just to satisfy your own cravings, these cookies are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
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unsalted butter, softened
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granulated sugar
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brown sugar
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large eggs
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vanilla extract
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all-purpose flour
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baking soda
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salt
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freeze-dried strawberries, crushed
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white chocolate chips
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crushed vanilla wafers
For the glaze:
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powdered sugar
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milk
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strawberry jam
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually incorporate the dry ingredients into the wet mixture until fully combined.
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Gently fold in the crushed freeze-dried strawberries, white chocolate chips, and crushed vanilla wafers.
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Scoop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
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Bake for 12-14 minutes, or until the edges are golden brown.
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Allow cookies to cool completely on a wire rack.
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While cookies cool, prepare the glaze by whisking powdered sugar, milk, and strawberry jam together until smooth.
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Drizzle the glaze over the cooled cookies and let it set before serving.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Calories per serving: 220 kcal
Variations
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Lemon Twist: Add 1 teaspoon of lemon zest to the dough for a refreshing citrus note.
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Chocolate Lovers: Replace white chocolate chips with milk or dark chocolate for a richer taste.
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Nuts for Crunch: Add ½ cup of chopped almonds or pecans for added texture and flavor.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour.
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Jam Filling: Press a small dent into the center of each cookie before baking and add a small amount of strawberry jam.
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No Glaze: Skip the glaze and sprinkle the tops with extra crushed freeze-dried strawberries for a lighter finish.
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Extra Strawberry Flavor: Mix a few extra crushed strawberries into the glaze.
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Mini Cookies: Make smaller dough balls for bite-sized treats and reduce bake time by 2–3 minutes.
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Stuffed Version: Stuff the center of each dough ball with a white chocolate chunk for a gooey surprise.
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Dairy-Free: Use plant-based butter and dairy-free white chocolate chips.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, place parchment paper between layers to prevent sticking. For longer storage, freeze the baked cookies (without glaze) for up to 2 months. Thaw at room temperature and drizzle with fresh glaze before serving. To enjoy warm, microwave cookies for 10–15 seconds.
FAQs
What are freeze-dried strawberries and where can I find them?
Freeze-dried strawberries are strawberries that have been dehydrated using a freezing process to retain flavor and nutrients. You can find them in the dried fruit or snack aisle of most grocery stores.
Can I use fresh strawberries instead of freeze-dried ones?
Fresh strawberries contain moisture that can alter the texture of the cookies. Freeze-dried strawberries are best for keeping the dough crisp and crunchy.
How do I crush the freeze-dried strawberries?
You can crush them by hand in a zip-top bag using a rolling pin or pulse them a few times in a food processor until they resemble coarse crumbs.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 48 hours. Chilling the dough can also enhance the cookie’s flavor and texture.
Can I freeze the cookie dough?
Absolutely. Scoop dough into balls and freeze them on a tray. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding an extra 2–3 minutes to the baking time.
What can I use instead of vanilla wafers?
You can use graham crackers, shortbread cookies, or golden Oreos as a substitute for vanilla wafers.
Why are my cookies spreading too much?
This can happen if the butter is too soft or the dough is too warm. Try chilling the dough for 30 minutes before baking.
Is the glaze necessary?
The glaze adds a sweet, fruity finish, but the cookies are still delicious without it if you prefer a less sweet version.
Can I make these cookies dairy-free?
Yes, use dairy-free butter and white chocolate chips to make a dairy-free version of this recipe.
What’s the best way to store glazed cookies?
Layer them between sheets of parchment paper in an airtight container to keep the glaze from sticking and maintain freshness.
Conclusion
Strawberry Crunch Cookies are a fun and flavorful twist on classic cookies, combining fruity sweetness with irresistible crunch. Perfect for any occasion, these cookies are easy to make and even easier to love. Whether you’re baking for a special event or just because, these cookies are sure to become a go-to favorite.
Strawberry Crunch Cookies
These Strawberry Crunch Cookies are soft, chewy, and packed with sweet strawberry flavor, white chocolate chips, and a delicious crunch from vanilla wafers. Topped with a strawberry glaze, they’re perfect for any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup white chocolate chips
- 1/2 cup crushed vanilla wafers
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 tablespoon strawberry jam (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in crushed freeze-dried strawberries, white chocolate chips, and vanilla wafers.
- Scoop dough onto the prepared baking sheet and bake for 12–14 minutes or until golden brown.
- Let cookies cool completely before adding the glaze.
- For the glaze, whisk powdered sugar, milk, and strawberry jam until smooth, then drizzle over cooled cookies.
Notes
- For extra crunch, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container to keep them fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
