Print

Strawberry Crunch Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Strawberry Crunch Cookies are soft vanilla-based cookies filled with strawberry jam, topped with a crunchy Oreo-strawberry mix, and finished with a pink drizzle. They’re fun, nostalgic, and reminiscent of strawberry shortcake ice cream bars in cookie form.

Ingredients

  • 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
  • ¼ cup strawberry jam or preserves
  • 10 Golden Oreos, crushed
  • 1 tbsp freeze-dried strawberries, crushed
  • 2 tbsp unsalted butter, melted
  • ½ cup powdered sugar
  • 1–2 tsp milk
  • Red or pink food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  3. Add flour, baking powder, and salt. Mix until just combined.
  4. Scoop dough into 1½ tbsp balls. Press an indent into the center of each ball.
  5. Fill indents with ½ tsp strawberry jam.
  6. Mix crushed Oreos, freeze-dried strawberries, and melted butter. Press gently onto cookie tops.
  7. Bake 10–12 minutes until edges set but centers are soft.
  8. Cool, then whisk powdered sugar, milk, and food coloring. Drizzle over cookies.

Notes

  • Use raspberry or mixed berry jam for variation.
  • Add shortbread or vanilla wafers to the topping for extra crunch.
  • Mix cream cheese into the jam for a cheesecake-style twist.
  • Skip the drizzle if preferred—the cookies are still delicious.
  • Pre-made strawberry crunch topping works in place of homemade.

Nutrition

Find it online: https://recipesbyliza.com/strawberry-crunch-cookies/