STRAWBERRY CRUNCH COOKIES
These Strawberry Crunch Cookies are soft, buttery, and bursting with sweet strawberry flavour. Topped with a crunchy strawberry crumble, they taste just like the classic ice cream bar in cookie form—fun and delicious!
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- ½ cup crushed freeze-dried strawberries
For the Crunch Topping:
- ½ cup crushed golden Oreos
- ¼ cup crushed freeze-dried strawberries
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and strawberry extract.
- Combine: Gradually mix in the dry ingredients, then fold in crushed strawberries.
- Make the Topping: Mix Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Shape and Bake: Scoop dough into balls, roll tops in crunch mixture, and place on the baking sheet. Bake for 12–14 minutes or until edges are golden.
- Cool: Let cookies cool for 5 minutes on the sheet before transferring to a rack.
Notes
- Make Ahead: Cookie dough can be chilled for up to 2 days or frozen for 1 month.
- Custom Flavours: Swap strawberry extract for lemon or vanilla for a new twist.
- Serving Suggestions: Pair with a glass of milk or crumble over ice cream for a fun dessert.
- Storage Tips: Store in an airtight container at room temperature for up to 5 days.