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Strawberry Crunch Cookies

Soft bakery-style sugar cookies topped with a nostalgic strawberry crunch crumble and a sweet pink glaze. A homemade twist on the classic ice cream bar.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2 tbsp sour cream
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Strawberry Crunch Topping
  • 15 Golden Oreos crushed
  • 1 cup freeze-dried strawberries crushed (or 3 tbsp Strawberry Jell-O powder)
  • 2 tbsp butter melted
Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk
  • 0.5 tsp strawberry extract

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Food processor
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the crunch: Pulse Golden Oreos and freeze-dried strawberries in a food processor to coarse crumbs. Stir in 2 tbsp melted butter. Set aside.
  3. Cream softened butter and sugar until light and fluffy (2-3 mins). Add egg, vanilla, and sour cream; mix well.
  4. Whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
  5. Scoop dough into balls. Press the top of each ball firmly into the strawberry crunch mixture to coat generously.
  6. Place on baking sheet, crumb-side up, and flatten slightly. Bake 10-12 minutes until edges are set.
  7. Cool on pan for 5 minutes, then transfer to a wire rack.
  8. Whisk glaze ingredients until smooth. Drizzle over cooled cookies.

Notes

Store in an airtight container for up to 4 days.