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Strawberry Crunch Cookies

Strawberry Crunch Cookies

Soft and buttery strawberry crunch cookies topped with a crispy strawberry-flavored topping made from crushed Golden Oreos and strawberry gelatin powder.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 10 Golden Oreos crushed
  • 1 packet 3 oz strawberry gelatin powder
  • 2 tablespoons unsalted butter melted

Equipment

  • 1 Mixing bowl Large bowl for combining ingredients
  • 1 Electric Mixer Hand or stand mixer to cream butter and sugar
  • 1 Measuring cups For dry and wet ingredient measurements
  • 1 Measuring spoons For vanilla, baking soda, and salt

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat softened butter and sugar until light and fluffy.
  3. Add egg and vanilla; mix well.
  4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
  5. Scoop tablespoon-sized dough balls onto baking sheets.
  6. Mix crushed Oreos, strawberry gelatin powder, and melted butter to make the topping.
  7. Press topping onto each dough ball.
  8. Bake for 10–12 minutes until edges are golden and topping is crisp.
  9. Cool cookies on the baking sheet for 5 minutes before moving to a wire rack.

Notes

  • Butter Choice: Using high-quality unsalted butter really makes a difference in flavor—don’t substitute with margarine or low-fat butter if you can avoid it.
  • Cookie Size: Keeping your cookie dough balls uniform in size helps them bake evenly, so grab a cookie scoop for consistent results.
  • Strawberry Gelatin Substitute: If you can’t find strawberry gelatin powder, you can mix a little strawberry jam with crushed cookies for a similar flavor and texture.
  • Crunchy Topping Tips: The key to a crispy topping is to spread the crushed Oreos and gelatin mixture evenly and press lightly, but not too hard—this lets it bake into a delicate crust.
  • Baking Sheet: Use a light-colored baking sheet lined with parchment paper to prevent the cookies from browning too quickly on the bottom.
  • Storage Reminder: Avoid stacking the cookies while warm, as the topping can stick and break off. Let them cool fully before storing.