Strawberry Crunch Cookies

These strawberry crunch cookies are soft, sweet, and full of nostalgic flavor. Each bite delivers a buttery vanilla cookie base, a gooey strawberry center, a crispy strawberry crunch topping, and a pink drizzle that makes them as fun to look at as they are to eat. They remind me of strawberry shortcake ice cream bars, but in cookie form—and yes, they’re just as addictive.

Why You’ll Love This Recipe

I love these cookies because they hit all the right textures: soft in the center, crunchy on top, and melty with every bite. They’re perfect for parties, gifting, or just when I’m craving something playful and delicious. And even though they look impressive, they’re surprisingly easy to make. Plus, that pink strawberry drizzle makes them feel a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Base

• ½ cup (113g) unsalted butter, room temperature
• ¾ cup (150g) sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups (160g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

Strawberry Filling

• ¼ cup strawberry jam or preserves

Crunch Topping

• 10 Golden Oreos, crushed
• 1 tbsp freeze-dried strawberries, crushed
• 2 tbsp unsalted butter, melted

Pink Drizzle

• ½ cup powdered sugar
• 1–2 tsp milk
• A drop of red or pink food coloring (optional)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, I cream together the butter and sugar until light and fluffy. Then I beat in the egg and vanilla.
3. I add the flour, baking powder, and salt to the wet ingredients and mix just until combined.
4. I scoop the dough into balls (about 1½ tablespoons each), then use my thumb or a spoon to press a small indent into the center of each ball.
5. I fill each indent with a small spoonful of strawberry jam.
6. For the crunch topping, I stir together crushed Oreos, freeze-dried strawberries, and melted butter. I gently press this mixture onto the tops of the cookies.
7. I bake the cookies for 10–12 minutes, until the edges are just set but the centers are still soft.
8. Once cooled, I whisk together powdered sugar, milk, and a touch of food coloring for the drizzle. I use a spoon or piping bag to drizzle it over the cookies.

Servings and timing

This recipe makes about 20 cookies. It takes me around 15 minutes to prep and another 10–12 minutes to bake each batch. Cooling and drizzling adds an extra 10 minutes, so the whole process takes under 40 minutes.

Variations

Sometimes I switch up the jam—raspberry or mixed berry both work beautifully. If I want even more crunch, I add crushed shortbread or vanilla wafers to the topping. For a fun twist, I mix a little cream cheese into the jam for a cheesecake vibe. And if I’m not into food coloring, I just skip the pink drizzle—it’s still delicious.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them and bring them to room temperature before serving. They can also be frozen (without the drizzle) and defrosted whenever I want a fresh batch.

FAQs

Can I use store-bought strawberry crunch topping?

Yes, I’ve used pre-made strawberry crunch when I’m short on time—it works just fine. But the homemade version with Golden Oreos and freeze-dried strawberries tastes even better.

How do I keep the jam from spilling out?

I make sure not to overfill the center. About ½ teaspoon is plenty, and I gently press the topping around it to help hold it in place while baking.

Can I make these cookies ahead of time?

Absolutely. I prepare the dough and store it in the fridge for up to 2 days before baking. I just add the jam and topping right before baking.

What if I don’t have freeze-dried strawberries?

I’ve skipped them before and just used crushed Oreos—still delicious, just without the extra strawberry punch. Dried strawberry cereal can work in a pinch too.

Do I need to chill the dough?

Nope! One of the reasons I love this recipe is that I can go straight from mixing to baking—no chilling needed.

Conclusion

These strawberry crunch cookies are the perfect mix of fun, nostalgic, and seriously tasty. Whether I’m baking for a party, a gift, or just because I need a sweet treat, this recipe always hits the mark. The contrast of soft vanilla cookie, jammy center, and crunchy topping makes every bite a little celebration.

Print