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Strawberry Crunch Cookies (Without Cake Mix) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hours 33 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Strawberry Crunch Cookies are a delightful twist on the classic strawberry crunch ice cream bars, transformed into soft, chewy cookies packed with tart freeze-dried strawberries and crunchy Golden Oreos. Made entirely from scratch, these buttery cookies are topped with a strawberry crumble and a smooth vanilla glaze, making them a perfect treat for spring, summer, or any time you crave a nostalgic sweet snack.

Ingredients

For The Strawberry Crunch Cookies

  • 2 ¾ cup (344 g) All purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Kosher salt
  • 1 cup (227 g) Unsalted butter, melted and cooled
  • 1 cup (220 g) Light brown sugar, packed
  • ½ cup (100 g) Granulated sugar
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla extract
  • 1.2 oz bag Freeze dried strawberries, crushed into pea size pieces
  • 8 Golden Oreos, crushed

For The Strawberry Crunch Topping

  • 10 Oreo cookies
  • 0.6 oz (¼ cup) Freeze dried strawberries (½ of a 1.2 oz bag)
  • ½ teaspoon Granulated sugar
  • 2 tablespoons (28 g) Unsalted butter, melted
  • 1 teaspoon Vanilla extract
  • ⅛ teaspoon Kosher salt

For The Vanilla Glaze

  • ½ cup (60 g) Powdered sugar, sifted
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoons (45 g) Heavy cream

Instructions

  1. Melt Butter: Cut butter into 1-inch slices and melt in a medium saucepan over medium heat or microwave in 30-second intervals until fully melted. Remove from heat and pour into a stand mixer bowl to cool while preparing dry ingredients.
  2. Prepare Mix-Ins: Using a ziplock bag and rolling pin or a food processor, crush the Golden Oreos into small and medium pieces. Crush the freeze-dried strawberries into pea-sized pieces.
  3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and baking soda. Whisk in the kosher salt evenly.
  4. Cream Butter and Sugars: In the stand mixer bowl with melted butter, beat the butter and both sugars on medium-high speed for about 2 minutes until thick and creamy, scraping the bowl after 1 minute.
  5. Add Eggs and Vanilla: With the mixer on medium speed, add eggs one at a time, beating until fully combined. Add vanilla extract with the last egg and mix.
  6. Combine Dry Ingredients: On low speed, add the flour mixture in three parts, mixing just until mostly combined with a few flour streaks remaining.
  7. Fold in Mix-Ins and Chill: Remove the mixing bowl from the stand mixer, fold in the crushed Oreos and freeze-dried strawberries using a rubber spatula until just combined. Cover and refrigerate the dough for 3 hours.
  8. Form Dough Balls: Line a plate with wax paper. Scoop 2.5 oz portions of chilled dough and roll into balls, smoothing out cracks. Place on the lined plate and chill in the fridge uncovered for 10 to 15 minutes while preheating oven.
  9. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Place five dough balls about two inches apart on the sheet.
  10. Bake Cookies: Bake for 12-14 minutes depending on desired softness. After 6-7 minutes, remove cookies and firmly tap the baking sheet on a heatproof surface to deflate, then rotate the sheet and continue baking. Cookies are done when edges are light golden but centers remain pale and slightly wet.
  11. Make Strawberry Crunch Topping: In a food processor, combine 10 Oreo cookies, freeze-dried strawberries, granulated sugar, vanilla extract, and salt. Slowly stream melted butter while pulsing until pea-sized crumbs form. Avoid over-processing to keep crumble texture.
  12. Shape and Top Cookies: Remove cookies from oven and use a small bowl or biscuit cutter to gently round the cookies by scooting them in a circular motion. Press the strawberry crunch topping lightly onto the warm cookies. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  13. Make Vanilla Glaze: Whisk powdered sugar, vanilla extract, and heavy cream until smooth in a medium bowl.
  14. Glaze Cookies: Once cookies are completely cool, drizzle vanilla glaze in a zigzag pattern and sprinkle leftover strawberry crumble on top. Allow glaze to set before serving.

Notes

  • Melting the butter and allowing it to cool helps create a chewy texture for these cookies.
  • Crushing Oreos and freeze-dried strawberries to different sizes adds texture variation.
  • Chilling the dough for 3 hours is essential to develop flavor and prevent spreading in the oven.
  • Tapping the baking sheet halfway through baking deflates cookies for a better texture.
  • Underbaking slightly better retains softness; cookies firm up as they cool.
  • The strawberry crunch topping adds a nostalgic flavor reminiscent of strawberry ice cream bars.
  • Use fresh room-temperature eggs for proper mixing and structure.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Find it online: https://dishmelt.com/strawberry-crunch-cookies-without-cake-mix-recipe/