Name: Strawberry Crunch Cookies
Prep time: 15 min
Cook time: PT-485687H1M22S
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup freeze-dried strawberries, crushed; 1 cup crispy rice cereal

These Strawberry Crunch Cookies are delightfully chewy with bursts of fresh strawberry flavor from freeze-dried strawberries and a satisfying crunch thanks to crispy rice cereal bits. They make the perfect sweet snack or dessert that I love to enjoy any time of day.

Ingredients

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup freeze-dried strawberries, crushed

1 cup crispy rice cereal

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the crushed freeze-dried strawberries and crispy rice cereal.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 18 cookies.
Prep time is roughly 15 minutes, and baking takes 10-12 minutes, so the total time from start to finish is around 27 minutes. Each cookie contains approximately 140 calories.

Variations

I sometimes swap out the freeze-dried strawberries for other freeze-dried fruits like raspberries or blueberries to switch up the flavor. Adding a handful of white chocolate chips or chopped nuts can also bring extra texture and sweetness. If I want a gluten-free version, I use a gluten-free all-purpose flour blend instead of regular flour. For a more intense strawberry flavor, I occasionally add a teaspoon of strawberry extract to the batter. Lastly, for an extra crunch, I’ve tried using crushed cornflakes in place of the crispy rice cereal.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay fresh for about 4-5 days. If I want to keep them longer, I freeze them in a sealed bag for up to 3 months. To enjoy frozen cookies, I let them thaw at room temperature or warm them briefly in the microwave for 10-15 seconds to revive their softness and crunch. Avoid reheating in the oven for too long to prevent drying out.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I wouldn’t recommend using fresh strawberries because they add too much moisture, which would make the cookies soggy and affect their chewy texture. Freeze-dried strawberries keep the flavor intense without altering the dough’s consistency.

What if I don’t have crispy rice cereal?

If I’m out of crispy rice cereal, I substitute it with crushed cornflakes or even finely chopped nuts for crunch. Just keep the quantity the same to maintain the cookie texture.

How do I crush freeze-dried strawberries?

I usually place the freeze-dried strawberries in a plastic bag and gently crush them with a rolling pin or pulse them a few times in a food processor until they reach a crumbly texture.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and refrigerate it. The cookies tend to bake up even better with the dough chilled, as it helps the flavors develop and prevents spreading.

Are these cookies kid-friendly?

Absolutely! These cookies are soft, sweet, and crunchy, making them a hit with kids and adults alike. The natural fruit flavor also adds a nice touch of wholesomeness to the treat.

Conclusion

I love making Strawberry Crunch Cookies because they offer a delightful mix of chewy texture, fruity flavor, and satisfying crunch—all in one bite. Whether I’m baking for a quick snack or a crowd-pleasing dessert, this recipe always delivers something special and easy to enjoy. If you’re looking to try a cookie that’s a little different but incredibly tasty, this one’s a winner in my book.