Name: Strawberry Crunch Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Ingredients: 1.25 cups All-purpose flour; 0.5 teaspoon Baking powder; 0.25 teaspoon Baking soda; 0.25 teaspoon Salt; 0.5 cup Unsalted butter, softened (Room temperature); 0.75 cup Granulated sugar; 1 large Egg (Room temperature); 1 teaspoon Vanilla extract; 0.5 cup Freeze-dried strawberries, crushed (Into small pieces); 0.33 cup White chocolate chips; 0.25 cup All-purpose flour; 2 tablespoons Unsalted butter, cold (Cut into small cubes); 3 tablespoons Granulated sugar; 0.5 cup Powdered sugar; 1-2 tablespoons Milk (Start with 1 tablespoon); 1-2 drops Pink food coloring (Optional)

Jump to Recipe

Creamy-sweet with a satisfying crunch, these Strawberry Crunch Cookies are the kind of treat that brightens an ordinary afternoon. Imagine buttery cookie centers studded with tart, crushed freeze-dried strawberries, dotted with white chocolate chips, and finished with a crunchy crumb topping and a playful pink drizzle — comforting, slightly fancy, and impossible to resist. Fun fact: freeze-dried strawberries pack intense strawberry flavor without adding moisture, which means you get bold berry taste in a crisp cookie. If you love fruity, textured desserts, this recipe is a delight for both bakers and snackers.

This recipe is special because it’s simple, quick to prepare, and family-friendly — kids love helping with the crumble topping and drizzle. If you enjoy other strawberry desserts on the blog, you might also like the decadent twist in our Berrylicious Strawberry Crunch Cheesecake, which uses similar flavor pairings in a richer format. Grab your mixing bowl — these cookies come together fast and will disappear even faster.

What is Strawberry Crunch Cookies?

Why “Strawberry Crunch Cookies”? What happens when you combine the classic comfort of a buttery cookie with the zippy pop of freeze-dried strawberries and a crumbly topping? Magic. Could the name come from a cookie that crunches delightfully on the first bite while delivering a strawberry burst? Absolutely. Is it also possible someone coined the phrase after sneaking a whole batch into a picnic basket and watching everyone crunch away? Probably.

There’s a playful truth to baking — “the way to a man’s heart is through his stomach.” Whether you’re wooing someone with sweets or treating your family, these cookies are a cute, crunchy love note in edible form. Try them and see if the name sticks.

Why You’ll Love This

Flavorful bite: The star of these cookies is the concentrated strawberry tang from crushed freeze-dried berries paired with creamy white chocolate chips and a buttery cookie base — sweet, bright, and texturally interesting.
Budget-friendly baking: Making these at home is far cheaper than specialty bakery versions. A small bag of freeze-dried strawberries goes a long way, and simple pantry staples create a bakery-worthy result.
Crowd-pleasing presentation: The crunchy topping and pink drizzle make these cookies look special without extra fuss, which is perfect for potlucks, school lunches, or dessert plates.

If you liked our cheesecake twist on the blog, this cookie is a lighter, quicker way to enjoy the same flavor family. Ready to bake? These are waiting to be shared and enjoyed.

Try mini versions for parties and bite-sized fun.

How to Make

Quick Overview
This recipe is easy, delicious, and deeply satisfying. It comes together in straightforward steps: cream butter and sugar, fold in dry ingredients and crushed freeze-dried strawberries, top with a buttery crunch, bake until edges are golden, and finish with a sweet pink drizzle. Expect a tender interior with a lightly crispy edge and a delightful crunchy topping. Prep time: about 15 minutes. Bake time: 12–14 minutes. Total time: ~30 minutes including cooling.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (room temperature)
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries, crushed (into small pieces)
1/3 cup white chocolate chips

Crunch Topping:

1/4 cup all-purpose flour
2 tablespoons unsalted butter, cold (cut into small cubes)
3 tablespoons granulated sugar

Pink Drizzle:

1/2 cup powdered sugar
1–2 tablespoons milk (start with 1 tablespoon)
1–2 drops pink food coloring (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
In another bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
Beat in 1 large egg and 1 teaspoon vanilla extract until well combined and slightly glossy.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
Fold in 1/2 cup crushed freeze-dried strawberries and 1/3 cup white chocolate chips using a spatula so the pieces stay intact and evenly distributed.
For the crunch topping, mix 1/4 cup flour, 2 tablespoons cold butter, and 3 tablespoons granulated sugar using a fork until crumbly and pea-sized.
Scoop heaping tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the palm of your hand or the bottom of a glass.
Sprinkle a generous pinch of the crunch topping over each cookie, pressing lightly so it sticks.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set but still soft.
Let cookies cool on a wire rack for at least 10 minutes to firm up.
For the pink drizzle, whisk together 1/2 cup powdered sugar with 1 tablespoon milk, adding more milk to reach a drizzling consistency. Stir in 1–2 drops of pink food coloring if desired. Drizzle over cooled cookies with a spoon or piping bag.

Strawberry Crunch Cookies

What to Serve With

A tall glass of cold milk or vanilla almond milk complements the sweetness and bright strawberry notes.
Fresh fruit salad or sliced strawberries adds freshness and balances the sugary elements.
Serve alongside a cup of coffee, matcha latte, or Earl Grey tea for a cozy afternoon tea pairing.
For a brunch spread, pair with yogurt parfaits and granola to add variety and texture.

Top Tips for Perfecting

Ingredient substitutions: Swap white chocolate chips for dark chocolate for a richer contrast, or use chocolate-covered pretzel pieces for extra crunch and salt.
Freeze-dried strawberries: Crush them gently in a bag or pulse briefly in a food processor; avoid pulverizing completely so you keep little pockets of texture.
Butter temperature: Use softened butter, not melted. Softened butter creams better with sugar and traps air for a lighter cookie.
Baking timing: Err on the side of underbaking by a minute if you prefer a chewier center; cookies continue to set as they cool.
Common mistakes: Don’t overmix the dough after adding flour, and don’t skip chilling the crunch topping butter — cold butter creates the best crumbs.

Storing and Reheating Tips

Room temperature: Store cooled cookies in an airtight container for up to 3 days at room temperature. Place parchment between layers to prevent sticking.
Refrigeration: Cookies can be refrigerated in an airtight container for up to 7 days, which helps maintain the crunch topping.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm cookies in a 300°F oven for 5–7 minutes to refresh crisp edges and slightly re-melt white chocolate chips. Avoid microwave reheating when possible, as it can make the crunch topping soggy.

FAQs

Can I use fresh strawberries instead of freeze-dried?
Using fresh strawberries will add moisture and change the texture; they are not recommended for this cookie. Freeze-dried strawberries offer intense flavor without extra liquid, which keeps the cookies from spreading.

How do I crush freeze-dried strawberries without a food processor?
Place them in a resealable bag and gently crush with a rolling pin or the bottom of a measuring cup until you have small pieces — not a powder.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Cold dough may need an extra minute or two in the oven.

What if my crunch topping melts into the cookie while baking?
Ensure the butter in the topping is cold and crumbled; pressing the topping lightly on the dough helps it stay intact. If your oven runs hot, reduce the temperature by 10–15 degrees and watch the bake time.

Are these cookies suitable for parties or gifting?
Absolutely. They look festive with the pink drizzle and hold up well in boxes. Add parchment layers and a ribbon for a pretty presentation.

Conclusion

These Strawberry Crunch Cookies are a quick, charming way to enjoy bright berry flavor with delightful texture — perfect for snacks, parties, or a sweet family treat. They’re easy enough for beginner bakers and flexible enough for creative variations. For more inspiration and similar twists on strawberry crunch flavors, check out this Easy Strawberry Crunch Cookies – Practically Homemade and this version from Strawberry Crunch Cookies | Wishes and Dishes. Give them a try, share with loved ones, and enjoy every crunchy, strawberry-studded bite.