Strawberry Crunch Cookies are absolutely addicting and delicious! The cookies are soft, yet chewy with homemade butter cream and the delicious crunch topping!
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This post was last updated 3/2025.
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Shopping list:
- unsalted butter
- granulated sugar
- large eggs
- seedless strawberry preserves or jam
- vanilla extract
- all purpose flour
- baking powder
- salt
- powdered sugar
- golden oreos
- strawberry jello
If you're a fan of strawberry crunch or strawberry shortcake ice cream bars, you're going to love these Strawberry Crunch Cookies!
These homemade cookies are large, chewy, and bursting with sweet strawberry flavor. Topped with creamy buttercream frosting and a crunchy mix of golden Oreos and strawberry Jello powder, they’re simply irresistible. Perfect for parties, bake sales, or satisfying your sweet tooth. Since they’re pretty big, we usually enjoy half at a time, especially with a cold glass of milk, coffee, or tea.
Strawberry crunch bars were always a favorite treat of mine, and since I don’t eat much ice cream these days, these cookies are the perfect sweet substitute!
Looking for more fruity cookie recipes? Try my Blueberry White Chocolate Chip Cookies or Lemon Shortbread Cookies!
Strawberry recipes are some of my favorites! Check out this Strawberry Agua Fresca or Strawberry Rhubarb Pudding Dessert!
Keep scrolling for the full printable recipe 💙
Recipe tips and substitution ideas:
- Add a splash of milk if the frosting is too thick.
- If the dough is too crumbly to form into balls, add a tablespoon of water.
- Store these cookies in an airtight container for up to three days.
- You can add pink food coloring to the cookies or frosting for more color, use any flavor jello instead of strawberry, use any flavor jam instead of strawberry or use cream cheese frosting instead of buttercream!
Our favorite kitchen equipment and supplies used with this recipe:
- NutriChef 3 Piece Baking Pan Set
- Precut Parchment Paper Sheets
- Hamilton Beach 6-Speed Electric Hand Mixer
- Wilton Excelle Elite 3-Tier Cooling Rack
Strawberry Crunch Cookies
Ingredients
- Cookies:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tablespoons seedless strawberry preserves or jam
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Frosting:
- 2 sticks butter, softened (1 cup)
- 6 cups powdered sugar
- Strawberry Crunch Topping:
- 20 golden oreos
- 1 - 3 ounce package strawberry jello
- ¼ cup melted butter
Instructions
- Cookies:
- In a large bowl cream together the butter and granulated sugar with an electric mixer until fluffy.
- Beat in the eggs, strawberry preserves and vanilla until combined.
- Add in the flour, baking powder and salt. Mix until just combined. The dough will be very crumbly.
- Divide the dough into 12 equal portions and form each portion into a ball. Refrigerate for at least 30 minutes.
- Meanwhile preheat the oven to 375 degrees F.
- Bake the cookies on a parchment lined baking sheet for 15-18 minutes. You want the edges to just be golden brown, while the cookie is still chewy.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Frosting:
- Using an electric mixer, whip the butter until fluffy.
- Add in the powdered sugar and beat to combine.
- Spread the frosting on the cooled cookies.
- Topping:
- In a large ziploc bag crush the oreos until they are crumbs.
- Add the oreo crumbs, jello mix and melted butter to a bowl. Stir to combine.
- Press the strawberry crunch topping all over the cookies.
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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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