Name: Strawberry Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (240 ml) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 cup (220 g) brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 3 cups (360 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (150 g) freeze-dried strawberries, crushed; 1 cup (150 g) strawberry cake mix; Crunch Topping: 1 cup (150 g) crushed freeze-dried strawberries; 1 cup (110 g) crushed graham crackers; ½ cup (100 g) melted butter

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A soft, buttery cookie meets fruity berry sweetness in these Strawberry Crunch Cookies. I blend crushed freeze-dried strawberries and strawberry cake mix right into the dough, then finish each cookie with a crunchy, buttery topping made from graham crackers and more freeze-dried berries. Each bite has a tender center, a crisp golden edge, and that nostalgic strawberry crunch reminiscent of classic ice cream bars.

Strawberry Crunch Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (240 ml) unsalted butter, softened

1 cup (200 g) granulated sugar

1 cup (220 g) brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups (360 g) all‑purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (150 g) freeze‑dried strawberries, crushed

1 cup (150 g) strawberry cake mix

Crunch topping: 1 cup (150 g) crushed freeze‑dried strawberries + 1 cup (110 g) crushed graham crackers + ½ cup (100 g) melted butter

Directions

I preheat my oven to 350 °F (175 °C) and line baking sheets with parchment paper.

In a large bowl, I cream the softened butter, granulated sugar, and brown sugar together until light and fluffy—usually about 3 to 5 minutes.

I add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

In a separate bowl, I whisk the flour, baking soda, and salt together. I slowly add this dry mix into the butter-sugar mixture, stirring until just combined.

I fold in the crushed freeze-dried strawberries and strawberry cake mix to distribute them evenly through the dough.

Using a cookie scoop or two spoons, I drop rounded balls of dough onto my prepared baking sheets, spacing them about 2 inches apart. I sometimes add a bit of extra crushed strawberries on top before baking.

I bake the cookies for 10 to 12 minutes, just until the edges are golden and the centers are set.

While the cookies cool, I make the topping by mixing crushed freeze-dried strawberries, graham cracker crumbs, and melted butter until it looks like wet sand.

After letting the cookies rest for 5 minutes on the baking sheet, I move them to a wire rack to cool completely. Then I gently press the strawberry crunch topping onto each cookie.

Servings and timing

Servings: 24 cookies

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

Calories: Approximately 245 kcal per cookie

Variations

I sometimes swap the graham crackers in the topping for Golden Oreos or vanilla wafers for a different kind of crunch.

For extra richness, I stir in a handful of white chocolate chips with the cake mix.

If I’m out of freeze-dried strawberries, I’ve tried using crushed strawberry cereal with fun results—it adds a playful texture.

A touch of lemon zest in the dough gives a bright twist that works well with the strawberry.

To make them look more festive, I roll the dough in pink sprinkles before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer-safe bag. To enjoy again, I let them thaw at room temperature or warm them in a 300°F oven for a few minutes to refresh the texture. I always wait to add the crunch topping until after thawing so it stays crisp.

FAQs

How do I keep the cookies soft?

I make sure not to overbake them—just when the edges are golden and the centers are set. I also store them in an airtight container as soon as they’ve cooled completely.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it. Fresh strawberries add too much moisture, which can make the cookies soggy and affect the texture.

What if I can’t find strawberry cake mix?

I’ve used vanilla or white cake mix with an extra tablespoon of strawberry powder or crushed freeze-dried berries stirred in—it works well to mimic the flavor and color.

Can I make these cookies gluten-free?

Yes, I substitute the all-purpose flour and cake mix with gluten-free versions, and I make sure the graham crackers are certified gluten-free too.

Do I have to add the crunch topping?

Not at all. The cookies are delicious on their own, but I find the topping adds that extra wow factor both in texture and flavor.

Conclusion

These Strawberry Crunch Cookies are pure joy in cookie form—bright, buttery, fruity, and just the right amount of crunchy. Whether I’m baking them for a gathering or just to satisfy a personal craving, they always disappear fast. If I’m looking for something playful, nostalgic, and undeniably delicious, this recipe never fails me.

Recipe:

Strawberry Crunch Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Strawberry Crunch Cookies are soft, buttery treats with bursts of berry flavor, made with strawberry cake mix and freeze-dried strawberries, and topped with a crunchy graham cracker-strawberry topping reminiscent of classic strawberry ice cream bars.

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 3 to 5 minutes.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in crushed freeze-dried strawberries and strawberry cake mix until evenly incorporated.
Drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart. Optionally, add extra crushed strawberries on top before baking.
Bake for 10 to 12 minutes, or until edges are golden and centers are just set.
While cookies bake, prepare the crunch topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter until the texture resembles wet sand.
Let cookies rest for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Once cooled, gently press the strawberry crunch topping onto each cookie.