Go Back
Strawberry Crunch Cookies Easy Dessert Recipe for Sweet Lovers

Strawberry Crunch Cookies

Strawberry Crunch Cookies are a vibrant, chewy, and buttery treat bursting with real strawberry flavor and a delightful crunch. Featuring crushed freeze-dried strawberries and strawberry cake mix, these cookies are a bakery-style favorite that combines nostalgia and sweetness in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup (240 ml) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (220 g) Brown sugar, packed
  • 2 Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (360 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup (150 g) Freeze-dried strawberries, crushed
  • 1 cup (150 g) Strawberry cake mix

Method
 

  1. Step 1: Preheat and Prepare
    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Step 2: Cream the Butter and Sugars
    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  3. Step 3: Add Wet Ingredients
    Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth and well combined.
  4. Step 4: Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Step 5: Add Strawberry Flavors
    Fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed throughout the dough.
  6. Step 6: Shape and Bake
    Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
  7. Step 7: Cool and Enjoy
    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Notes

For extra crunch, sprinkle crushed freeze-dried strawberries or strawberry shortcake crumbles on top before baking. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.