Strawberry Delight Crunch Cookies Recipe
A must-try Strawberry Delight Crunch Cookies Recipe with strawberry pudding, crushed wafers, and butter. Sweet, crunchy, and perfect for any dessert table.
Equipment
- Mixing bowls, one large and one medium
- Electric mixer or a strong whisk
- Baking sheets
- Parchment paper
- Cooling rack
- Rubber spatula
- Measuring cups and spoons.
- Rolling pin or a food processor (optional, for crushing the crunch toppings)
Ingredients
For the Cookie Dough:
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract optional but amazing
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 box 3.4 oz strawberry pudding mix or 1/3 cup crushed freeze-dried strawberries
- 1/2 cup white chocolate chips optional but adds creaminess
For the Strawberry Crunch Coating:
- 1 cup crushed strawberry wafer cookies or crushed Golden Oreos + strawberry gelatin powder
- 1/2 cup crushed freeze dried strawberries
- 2 tablespoons melted butter
- 1 tablespoon powdered sugar optional for sweetness
Instructions
- Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper.
- Beat the softened butter and sugar together until creamy and fluffy. You want it pale and light.
- Add the egg, vanilla extract, and strawberry extract. Mix again until smooth.
- In a separate bowl, whisk the flour, baking powder, and salt.
- Add the dry mix into the wet mix slowly, stirring until no streaks of flour remain.
- Add the strawberry pudding mix or crushed freeze-dried strawberries.
- Fold in the white chocolate chips if using.
- Scoop dough into balls about the size of a large tablespoon.
- Bake for 10 to 12 minutes, until the edges are lightly golden but the centers look soft.
- While the cookies bake, prepare your crunch coating. Combine crushed wafers (or Oreos), freeze-dried strawberries, melted butter, and powdered sugar. Mix well.
- Once cookies come out of the oven, let them cool for 1 minute.
- Roll each warm cookie in the strawberry crunch coating. Set on a cooling rack.
- Let them cool fully so the coating firms up perfectly.