Strawberry Crunch Shortcake Cookies

Strawberry Crunch Shortcake Cookies

These Strawberry Crunch Shortcake Cookies are soft, buttery, and sprinkled with that nostalgic strawberry “crunch” we all adore. They taste like the cookie version of a classic ice cream bar sweet, fruity, and melt-in-your-mouth delicious. Such a joyful treat to bake when you want something pretty and playful.

Ingredients

For the cookies:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the strawberry crunch topping:

  • 10–12 freeze-dried strawberries, crushed
  • 1 cup crushed vanilla wafers or golden sandwich cookies
  • 2 tbsp melted butter

Optional:

  • 1/2 cup white chocolate chips for extra sweetness
  • A few drops of strawberry extract if you want a more intense flavor

Steps

  1. Make the cookie dough. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the egg and vanilla. Mix gently until smooth soft dough is perfect here.
  3. Combine dry ingredients. Whisk the flour, baking soda, and salt, then fold into the wet ingredients.
  4. Add mix-ins (optional). Fold in white chocolate chips if you’re using them.
  5. Mix the crunch topping. Combine crushed freeze-dried strawberries, crushed cookies, and melted butter until sandy and vibrant.
  6. Scoop and coat. Scoop tablespoon-sized balls of dough and roll them generously in the strawberry crunch mixture.
  7. Bake at 350°F for 9–11 minutes. The cookies should look slightly soft in the center they firm up as they cool.

Chef’s Tips

  • Don’t skip the freeze-dried strawberries: They give the topping its bold flavor and pretty pink color.
  • Keep the crunch crisp: Add the butter sparingly too much makes the coating heavy.
  • Make ahead: Freeze the coated dough balls and bake straight from the freezer (add 1–2 minutes).

Variations

  • Strawberry cheesecake cookies: Add 2 oz of softened cream cheese swirled gently into the dough.
  • Lemon-berry twist: Add 1 tsp lemon zest to the dough for brightness.
  • Berry blend: Mix freeze-dried raspberries with the strawberries for a deeper berry flavor.