Description
These Strawberry Crunch Cookies taste just like the iconic ice cream bars! Soft, buttery cookies loaded with freeze-dried strawberries and crispy rice cereal for that perfect crunch in every bite. Easy to make and irresistibly nostalgic!
Ingredients
For the Cookies:
- 2½ cups all-purpose flour — the base that holds everything together
- 1 teaspoon baking powder — gives a gentle lift without making them cakey
- ½ teaspoon salt — balances the sweetness
- 1 cup (2 sticks) unsalted butter, room temperature — make sure it’s soft for easy creaming
- 1 cup granulated sugar — just the right amount of sweetness
- 1 large egg, room temperature — helps bind the dough
- 1 teaspoon vanilla extract — adds warmth and depth
- Zest of 1 lemon (optional) — brightens the berry flavor beautifully
- 1½–2 cups freeze-dried strawberries, crushed into small pieces — the star ingredient (find these in the dried fruit aisle or baking section)
- 1 cup crisp rice cereal — for that signature crunch
Optional Add-Ins:
- ½ cup white chocolate chips — pairs beautifully with strawberries and adds creaminess
- ½ teaspoon almond extract — for an extra layer of flavor that complements berries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and gives you perfectly shaped cookies every time.
In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. Set this aside—you’ll add it to the wet ingredients in just a bit.
In a large bowl, beat the room-temperature butter and granulated sugar together with your mixer until the mixture is light, fluffy, and pale in color. This usually takes about 2–3 minutes.
Add the egg, vanilla extract, and lemon zest (if you’re using it) to the butter mixture. Beat until everything is smooth and well combined.
Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as you don’t see any more flour streaks.
This is where the magic happens! Gently fold in the crushed freeze-dried strawberries, crisp rice cereal, and white chocolate chips (if using) with a rubber spatula.
Mix just until everything is evenly distributed throughout the dough. You want to see pretty pink flecks of strawberry and little pockets of cereal in every scoop.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart—they’ll spread just a little as they bake.
I like to use a 2-tablespoon scoop for nice, generous cookies.
Bake for 12–14 minutes, until the edges just begin to turn lightly golden. The centers will still look soft and slightly underdone—that’s exactly what you want!
Let the cookies cool on the baking sheet for 5 minutes. This cooling time is important—it lets them firm up just enough to move without breaking.
Notes
- Don’t skip the parchment paper — it prevents sticking and makes cleanup a breeze
- Rotate your baking sheets halfway through — ensures even browning, especially if your oven has hot spots
- Under-bake slightly — cookies continue to bake on the hot pan after you remove them from the oven
- Fresh matters — make sure your baking powder isn’t expired or your cookies won’t rise properly
- Crush cereal gently — you want pieces, not dust, so the crunch stays intact
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American