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Close-up of strawberry crumble cookies stacked on a sheet of parchment paper, with a blurred fresh strawberry in the background. The cookies are pink with a crumbly texture, suggesting a sweet, fruity flavor.

Strawberry Crunch Cookies

These homemade strawberry crunch cookies are soft, chewy, and packed with that iconic strawberry crunch! Perfect for Valentine’s Day, baby showers, or any special occasion, they taste just like your favorite ice cream bar—but in cookie form!

Course Dessert
Cuisine American
Keyword cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 36 cookies

Ingredients

For the Cookies:

  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tablespoon strawberry emulsion or strawberry extract as a substitute
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ⅔ cups all-purpose flour

For the Crunch Topping:

  • 20 golden Oreos crushed
  • 3 tablespoons strawberry Jello powder
  • ¼ cup unsalted butter melted

Instructions

  1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
  2. In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
  3. Add in the eggs and strawberry emulsion. Mix until combined.
  4. Add in the baking soda, salt and flour. Mix thoroughly. Stop the machine, scrape the sides and mix again. Set aside.
  5. In a medium bowl, combine the crushed golden Oreos, melted butter and strawberry Jello mix. Mix thoroughly.
  6. Scoop out about a tablespoon of dough and roll in the crunch topping. Place on the prepared baking sheet about two inches apart.
  7. Bake in the preheated oven for about 10 minutes or until the edges are slightly browned.
  8. Immediately after removing from the oven, sprinkle with the remaining crunch topping and gently press into place.
  9. Allow to cool completely.

Recipe Notes

Storage:  Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.