Introduction

Strawberry Crunch Cookies are a delightful twist on classic cookies, featuring vibrant strawberry flavor and a satisfying crunch from crushed Golden Oreos. Perfect for spring gatherings or anytime you want a sweet, fruity treat.

The image shows a close-up of several round pink cookies arranged in a small white bowl with a detailed design. Each cookie has a crumbly texture with light yellow and darker pink crumbs scattered on top. In the background, there are bright red strawberries with green leaves, adding a fresh touch to the scene. The bowl is placed on a white marbled surface that creates a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs, room temperature
1 teaspoon strawberry extract
15 drops red or pink liquid food coloring
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
20 Golden Oreos
1 box (3.4 oz) strawberry Jello powder
4 tablespoons butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the strawberry extract and food coloring until the dough is evenly tinted.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
Step 5: Crush the Golden Oreos into small pieces. In another bowl, combine the crushed Oreos, strawberry Jello powder, and melted butter until the crumbs are evenly coated.
Step 6: Fold the Oreo mixture into the cookie dough gently, ensuring even distribution without overmixing.
Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger strawberry flavor, add an extra 1/2 teaspoon of strawberry extract or a spoonful of freeze-dried strawberry powder.
Use heart-shaped cookie scoops or cutters for a fun, festive look especially around Valentine’s Day.
You can swap Golden Oreos for regular chocolate Oreos if you prefer a chocolaty twist.
If you don’t have liquid food coloring, natural alternatives like beet juice powder can add color without artificial ingredients.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in the microwave to soften before serving, if desired.

How to Serve

A close-up view of a white plate filled with several round pink cookies that have a crumbly texture on top with small bits of pale yellow crumbs scattered across the surface. The cookies appear soft and chewy with a slightly cracked look. At the back of the plate, there are three fresh red strawberries with green leaves adding a pop of color. The plate sits on a white marbled surface. The lighting highlights the crumbly details and softness of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use strawberry jam instead of strawberry extract?

Strawberry jam will add moisture and texture rather than the concentrated flavor that extract provides. It’s best to stick with extract for the strongest strawberry taste without altering the dough consistency.

Are these cookies gluten-free?

This recipe uses all-purpose flour and Oreos, which contain gluten. To make gluten-free versions, choose a gluten-free flour blend and gluten-free sandwich cookies, adjusting as necessary.

Strawberry Crunch Cookies Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

Delight in these Strawberry Crunch Cookies, a perfect blend of buttery cookie texture with a sweet and fruity strawberry crunch. Infused with strawberry extract and enhanced by strawberry Jello and crushed Golden Oreos, this recipe offers a unique, colorful twist on classic cookies, ideal for summer gatherings or any time you crave a flavorful treat.

Author: Nora
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs, room temperature
1 teaspoon strawberry extract
15 drops red or pink liquid food coloring
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Strawberry Crunch Topping

20 Golden Oreos, crushed
1 box (3.4 oz) strawberry Jello powder
4 tablespoons butter, melted

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar until the mixture is light and fluffy, creating the perfect base for your cookie dough.
Add Eggs and Flavoring: Beat in the eggs one at a time, followed by the strawberry extract and the red or pink liquid food coloring, mixing until fully combined to give the dough its characteristic strawberry color and flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can make cookies tough.
Prepare Strawberry Crunch Topping: In a medium bowl, combine the crushed Golden Oreos, strawberry Jello powder, and melted butter. Mix thoroughly until the crumbs are evenly coated and can hold together slightly when pressed.
Form and Coat Cookies: Scoop tablespoon-sized portions of cookie dough and roll them into balls. Roll each ball in the strawberry crunch topping mixture, pressing lightly to adhere the crumbs to the dough surface.
Arrange and Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and butter for smooth mixing.
Adjust food coloring amount according to desired color intensity.
If you prefer a stronger strawberry flavor, add an extra 1/2 teaspoon of strawberry extract.
Store cookies in an airtight container at room temperature for up to 5 days.
Crushed Golden Oreos add a sweet crunch and unique texture; feel free to substitute with regular Oreos for a chocolatey twist.

Keywords: Strawberry cookies, Crunch cookies, Golden Oreo cookies, Strawberry dessert, Fruity cookies, Baking recipe, Strawberry Jello treats