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Strawberry Crunch Cookies

Strawberry Crunch Cookies

Strawberry Crunch Cookies offer a perfect harmony of fresh, ripe strawberry flavor and a satisfyingly crunchy texture. These easy-to-make cookies use simple, everyday ingredients and deliver a vibrant, sweet, and crisp treat that’s perfect for snacks, dessert, or sharing at gatherings. Customizable for gluten-free, vegan, and flavor variations, this recipe makes an unforgettable and versatile cookie everyone will love.

  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Core Ingredients

  • 1 cup fresh strawberries, finely chopped or mashed
  • 2 cups all-purpose flour (or gluten-free baking mix for gluten-free option)
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for vegan option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Optional Crunch Add-ins

  • 1/2 cup chopped nuts (such as almonds, pecans, walnuts, or pistachios)
  • or 1/2 cup crisped rice cereal

Optional Variations

  • 1 flax egg for vegan substitution (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested)
  • 1/4 cup dried strawberries or freeze-dried strawberry pieces
  • 1/2 cup white or dark chocolate chips

Instructions

  1. Prepare the strawberries: Wash the strawberries thoroughly and pat them dry. Finely chop or slightly mash them, depending on whether you prefer chunks or a more blended fruit flavor throughout your cookie dough.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure an even distribution before adding to the wet ingredients.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, incorporating air to improve texture.
  4. Combine wet ingredients: Add vanilla extract and the prepared strawberries to the creamed butter and sugar mixture. Mix thoroughly until evenly incorporated to form a consistent flavor base.
  5. Blend in dry ingredients and crunch: Gradually fold the dry ingredient mixture into the wet ingredients. Then gently stir in your choice of chopped nuts or crisped rice cereal to add the signature crunchy texture.
  6. Shape and chill: Form the dough into small balls and place them on a baking sheet lined with parchment paper. Chill the dough in the refrigerator for at least 30 minutes to help maintain shape and enhance crunch during baking.
  7. Bake to perfection: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges turn golden brown and the centers are set but still tender. Allow to cool before serving.

Notes

  • Use fresh, ripe strawberries for the best natural sweetness and moisture.
  • Do not skip chilling the dough; it helps maintain cookie shape and improves crunchiness.
  • Fold in nuts or cereal gently to avoid breaking them up too much and preserve texture.
  • Watch the baking time carefully—cookies should have slightly soft centers that firm as they cool.
  • Store cookies in an airtight container at room temperature to keep them fresh and crispy for up to five days.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 85mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: strawberry cookies, crunchy cookies, fruit cookies, easy dessert, gluten-free cookies, vegan cookies option, summer treats