Strawberry Crunch Cookies

Sweet, crispy cookies bursting with juicy strawberry flavor and a delightful crunchy texture—these Strawberry Crunch Cookies are perfect for snack time, dessert, or anytime I want a fruity, fun treat.

Why You’ll Love This Recipe

I love how these cookies combine tender crumb with fresh berry sweetness and a satisfying crunch. They’re easy to make—no rolling pins or chill times—and they fill my kitchen with the scent of strawberries. Plus, they’re great for sharing!

ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Unsalted butter, softened

• Egg

• Vanilla extract

• Dried strawberry pieces or freeze-dried strawberries

• Optional: white chocolate chips for extra sweetness

• Optional topping: coarse sugar or sanding sugar for sparkle

directions

1. I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk flour, baking powder, and salt.

3. In a separate bowl, I cream together butter and sugar until light and fluffy. Then I beat in the egg and vanilla until smooth.

4. I gradually add the dry ingredients, mixing until just combined—avoiding overmixing to keep them tender.

5. I gently fold in dried strawberry pieces (and white chocolate chips, if using), ensuring they’re evenly distributed.

6. I scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. I lightly press each with the palm of my hand, then sprinkle coarse sugar on top if I want a sparkling finish.

7. I bake for 10–12 minutes, until edges are set and tops are lightly golden. I let them rest on the pan for a minute, then transfer to a rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. Prep takes around 10 minutes, and baking takes 10–12 minutes per batch—so they’re done in about 25 minutes total, including cooling.

Variations

• Chocolate chip twist: I stir in mini dark or white chocolate chips alongside the strawberries.

• Nutty crunch: I sprinkle chopped almonds or pistachios on top before baking for added texture.

• Glazed finish: I mix powdered sugar, milk, and a dash of strawberry puree to drizzle a light glaze once cooled.

• Gluten-free: I swap in a 1:1 gluten-free flour blend and they turn out just as tender and full of flavor.

storage/reheating

I store cookies in an airtight container at room temperature for up to 3 days. To refresh them, I warm in a 300 °F oven for about 5 minutes to bring back that crisp edge. They’re best served at room temperature.

FAQs

Can I use fresh strawberries instead of dried?

Using fresh strawberries adds moisture that changes the cookie texture. I recommend patting them dry and tossing them in flour—but dried or freeze-dried work best for crunch.

How do I keep the cookies from spreading too much?

I ensure butter is softened but not overly soft. If spreading is an issue, I chill the dough briefly for about 10 minutes before baking.

Can I freeze the dough?

Absolutely—I shape the dough into balls, freeze them on a tray, then transfer to a bag. I bake them straight from frozen, adding a minute or two to the bake time.

Can I make these vegan?

Yes—I use dairy-free butter, a flax or chia egg (1 Tbsp seed + 3 Tbsp water), and skip any white chocolate or replace with vegan chips.

Are they good for kids’ lunchboxes?

Definitely! They travel well, aren’t too crumbly, and the strawberry flavor is a fun twist kids love.

Conclusion

I find Strawberry Crunch Cookies to be a bright, cheerful treat that’s quick, flavorful, and crowd-pleasing. They’re easy to adapt to dietary needs and always feel a bit special with their fruity crunch. Let me know if you’d like ideas for making them double chocolate or bundling in gift boxes!