Name: Strawberry Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ¼ cups (280 g) all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup (226 g) unsalted butter, softened; ¾ cup (150 g) granulated sugar; ½ cup (100 g) light brown sugar, packed; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 1 cup freeze‑dried strawberries, roughly crushed; ½ cup popping candy or crunchy sugar pearls; Optional: pink sanding sugar for rolling

Why You’ll Love This Recipe

I love these cookies because they offer something unique—bright strawberry flavor, a soft and chewy texture, and a satisfying crunch. They’re easy to make and perfect for parties, gifts, or a cheerful pick-me-up any day of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups (280 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar, packed
2 large eggs, room temperature
2 tsp pure vanilla extract
1 cup freeze‑dried strawberries, roughly crushed
½ cup popping candy or crunchy sugar pearls
Optional: pink sanding sugar for rolling

directions

I begin by preheating the oven to 350 °F (175 °C) and lining my baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.

In a large bowl, I cream the softened butter with both sugars until pale and fluffy, about 2 to 3 minutes.

I beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is fully combined.

Next, I gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—I make sure not to overmix.

I gently fold in the crushed freeze-dried strawberries and the popping candy or sugar pearls.

Using a cookie scoop or spoon, I portion out the dough into 2-tablespoon mounds. If I want a festive look, I roll each one lightly in pink sanding sugar before placing them 2 inches apart on the baking sheets.

I bake the cookies for 10–12 minutes, just until the edges start turning golden while the centers remain soft.

After baking, I let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: about 45 minutes
Servings: Makes about 24 cookies
Calories: ~180 kcal per cookie

Variations

I sometimes mix in white chocolate chips for extra sweetness or a hint of lemon zest to brighten the flavor. For a fun twist, I sandwich two cookies with cream cheese frosting for a berry-flavored treat.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—either as dough balls or fully baked cookies. I let frozen cookies thaw at room temperature or warm them gently in the microwave.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it—fresh strawberries release too much moisture, which can make the cookies soggy.

Will the popping candy melt in the oven?

Some may lose a little of their pop, but I still get a fun texture and light crunch in the finished cookies.

Can I skip the sanding sugar?

Absolutely. I use it for sparkle, but the cookies are delicious without it.

What if I can’t find sugar pearls?

I use toffee bits, white chocolate chips, or crispy rice cereal as fun substitutes.

Do these cookies spread much?

They spread moderately. If I want thicker cookies, I chill the dough for 30 minutes before baking.

Conclusion

Strawberry Crunch Cookies are sweet, colorful, and bursting with berry goodness. I love baking them for a fun twist on classic cookies—perfect for springtime treats, gifting, or just when I want something vibrant and delicious.