Description
Soft and buttery Strawberry Crunch Cookies inspired by classic strawberry crunch ice cream bars, finished with a crisp cookie topping and bright strawberry flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 large 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 gelatin powder
- 4 tablespoons butter, melted
Instructions
- Roughly crush the Golden Oreos and mix with strawberry gelatin powder and melted butter until evenly coated.
- Spread the topping mixture onto a plate in a single layer and set aside.
- Preheat the oven to 350°F.
- Cream the softened butter with white and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the strawberry extract and food coloring.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the dough and mix until just combined.
- Scoop dough into tablespoon-sized balls and roll in the crunch topping.
- Place cookies on a prepared baking sheet a few inches apart.
- Bake for 8 minutes, remove from oven, and sprinkle extra topping on each cookie.
- Return to the oven and bake for another 4 minutes.
- Remove from the oven and allow cookies to cool completely.
Notes
- Use room-temperature butter and eggs for best texture.
- Do not overmix the dough after adding flour.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg