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–+ servings
Homemade strawberry crunch cookies with colorful sprinkles on top
Patricia Krouse

Strawberry Crunch Cookies

These Strawberry Crunch Cookies are soft and slightly cakey at the center, enhanced with crushed strawberry crunch bars and topped with a tangy cream cheese frosting, making them perfect for parties or as an after-school treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened (room temperature) Alternatively, use salted butter and omit the salt.
  • 1 cup granulated sugar
  • 2 large eggs Use room temperature eggs for better emulsification.
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour Can substitute with a 1-to-1 gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Omit if using salted butter.
  • 1 cup crushed strawberry crunch ice cream bars (room temp) Can substitute with chopped freeze-dried strawberries and pink chocolate.
For the frosting
  • 8 oz cream cheese, softened For a lighter frosting, use half mascarpone cheese.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
For topping (optional)
  • Strawberry crunch pieces For additional crunch on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture. Mix just until combined — do not overmix.
  6. Fold in the crushed strawberry crunch bars gently to maintain texture.
  7. Drop tablespoon-sized portions of dough onto the prepared sheets, spacing them 2–3 inches apart.
Baking
  1. Bake for 10–12 minutes, looking for light golden edges and soft centers.
  2. Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For the frosting, beat together the softened cream cheese, powdered sugar, and remaining teaspoon of vanilla until smooth and spreadable.
  2. Frost cooled cookies and sprinkle additional crushed strawberry crunch pieces on top if desired.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g

Notes

Store unfrosted cookies in an airtight container for up to 3 days. Frosted cookies should be chilled for up to 5 days. For freezing, unfrosted baked cookies can be stored for up to 3 months.

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