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Strawberry Crunch Cookies

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Soft and chewy strawberry cookies with a vibrant pink hue, topped with a buttery graham cracker crunch for the perfect balance of sweet flavor and crisp texture.

Ingredients

For the Cookie Base:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup strawberry-flavored Jell-O mix (dry)

1/2 cup chopped fresh strawberries (optional)

For the Crunch Topping:

1/2 cup crushed graham crackers

1/4 cup granulated sugar

1/4 cup melted butter

1/4 cup strawberry-flavored sprinkles (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
  3. Beat in the egg and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and strawberry Jell-O mix.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in fresh strawberries if using.
  6. In a small bowl, combine crushed graham crackers, sugar, and melted butter to create coarse crumbs for the topping.
  7. Roll dough into 1.5-inch balls and place 2 inches apart on prepared baking sheets. Gently flatten each ball.
  8. Sprinkle the crunch topping generously over each cookie.
  9. Bake for 10–12 minutes, until edges are lightly golden and centers are slightly soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Add sprinkles while warm if desired.

Notes

Avoid overmixing to keep cookies tender.

Chill the dough for 20–30 minutes if your kitchen is warm to prevent spreading.

Store in an airtight container at room temperature for up to 4 days.

Freeze baked cookies or dough balls for up to 2 months.

Drizzle with melted white chocolate for extra decoration.

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