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Strawberry Crunch Cookies

Soft sugar cookies topped with a sweet strawberry glaze and a nostalgic crunchy strawberry crumble topping.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crunch Topping
  • 12 cookies Golden Oreos or vanilla sandwich cookies
  • 1 tbsp strawberry gelatin powder unprepared
  • 2 tbsp unsalted butter melted
Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 2 tbsp cream cheese softened
  • 1.25 cups granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Glaze
  • 1.5 cups powdered sugar
  • 2 tbsp milk plus more as needed
  • 0.5 tsp strawberry extract

Equipment

  • Food processor
  • Baking sheets
  • Electric mixer
  • Wire rack

Method
 

  1. Crush Golden Oreos into coarse crumbs. Mix with strawberry gelatin powder and melted butter.
  2. Spread crumbs on a baking sheet and bake at 350°F for 5-8 minutes to toast. Let cool.
  3. Whisk flour, baking powder, baking soda, and salt in a bowl.
  4. Cream softened butter, cream cheese, and sugar until fluffy (2-3 mins). Add egg and vanilla.
  5. Gradually mix in dry ingredients until just combined. Do not overmix.
  6. Scoop dough into balls, flatten slightly, and bake at 350°F for 10-12 minutes. Cool completely.
  7. Whisk powdered sugar, milk, and extract to make a thick glaze.
  8. Drizzle glaze over cooled cookies and immediately sprinkle with the strawberry crunch topping.

Notes

Baking the crunch topping is optional but recommended for extra texture. Store cookies at room temperature.