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Strawberry Shortcake Crunch Cookies

Strawberry Shortcake Crunch Cookies - featured image
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Soft, chewy cookies bursting with real strawberry flavor, creamy white chocolate chips, and a crunchy strawberry shortcake topping. These easy cookies are perfect for parties, potlucks, or whenever you crave a nostalgic, fruity treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 3/4 cup (120g) white chocolate chips
  • 1/2 cup (12g) freeze-dried strawberries, crushed
  • For the Crunch Topping:
  • 10 golden sandwich cookies (about 120g), coarsely crushed
  • 1/4 cup (6g) freeze-dried strawberries, crushed
  • 2 tablespoons (28g) unsalted butter, melted

Instructions

  1. Prep the Crunch Topping: Place golden sandwich cookies in a food processor and pulse until coarsely crushed (not powdery). Add freeze-dried strawberries and pulse just to combine. Transfer to a bowl and stir in melted butter until evenly coated. Set aside.
  2. Prep the Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter, granulated sugar, and brown sugar using a hand mixer (about 2 minutes, until fluffy and pale). Beat in the egg and vanilla extract until just combined.
  3. Combine Wet and Dry Ingredients: Gradually add dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. Fold in white chocolate chips and crushed freeze-dried strawberries. The dough will be thick and slightly sticky.
  4. Portion and Shape the Cookies: Scoop dough into 2-tablespoon balls (about 1oz / 30g each) and roll gently in your hands. Press tops into the strawberry crunch topping, pressing lightly so it sticks.
  5. Bake: Place cookies 2 inches apart on prepared baking sheet. Bake at 350°F (175°C) for 9-11 minutes, until edges are set and centers look slightly underbaked. Cookies will firm up as they cool.
  6. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use freeze-dried strawberries (not fresh or regular dried). Chill dough if your kitchen is warm to prevent spreading. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. Cookies freeze well; refresh crunch topping in a low oven if needed. Don’t overbake—cookies should look slightly underdone in the center when pulled from the oven.

Nutrition

Keywords: strawberry shortcake cookies, strawberry crunch cookies, easy cookie recipe, summer dessert, party cookies, white chocolate strawberry cookies, kid friendly cookies, bake sale cookies

Find it online: https://hungermind.com/strawberry-shortcake-crunch-cookies-recipe-easy-soft-and-chewy-treat/