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Strawberry Crunch Cookies

Soft bakery-style strawberry cookies topped with a buttery strawberry crunch for the perfect balance of chewy and crispy texture.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 3 tbsp strawberry gelatin powder
Strawberry Crunch Topping
  • 1 cup golden sandwich cookies crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp unsalted butter melted

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and sugars until light and fluffy.
  3. Add egg and vanilla extract, mixing until smooth.
  4. Whisk dry ingredients separately, then gradually mix into wet ingredients.
  5. Fold in strawberry gelatin powder gently.
  6. Mix crushed cookies, strawberries, and melted butter for the topping.
  7. Scoop dough onto baking sheets and top generously with crunch mixture.
  8. Bake 12–15 minutes until edges are set. Cool on wire rack.

Notes

For extra crunch, press topping gently into dough before baking.