Soft Strawberry Crunch Cookies with Cream Filling

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The Story & Intro

Hi, I’m Inaya, from the sunny island of Crete and today, I’m bringing you one of my favorite sweet treats: Soft Strawberry Crunch Cookies with Cream Filling. These cookies are like little bites of happiness soft, buttery, and bursting with a nostalgic strawberry flavor that reminds me of childhood summers.

I first made these cookies for my daughter’s birthday party, and everyone kept asking, “Where did you buy these?” They didn’t believe they were homemade! The secret is in the strawberry crunch topping that irresistible blend of crushed cookies and freeze-dried strawberries that gives each bite a perfect texture contrast.

If you love desserts that are easy, beautiful, and full of flavor, this recipe is for you. Whether you’re baking for family, friends, or just to treat yourself, these soft strawberry crunch cookies are guaranteed to make your kitchen smell amazing and your heart feel full.

Let’s bake something sweet, pink, and absolutely dreamy together 🍓✨

Ingredients

For the Cookies:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup crushed freeze-dried strawberries
  • 1 cup white chocolate chips

For the Strawberry Crunch Topping:

  • 10 vanilla sandwich cookies (like Golden Oreos), crushed
  • ½ cup freeze-dried strawberries, crushed
  • 3 tbsp melted butter

For the Cream Filling:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 3 tbsp heavy cream
  • ½ tsp vanilla extract
  • Pinch of salt

Step-by-Step Instructions

Step 1: Make the Cookie Dough

Cream together butter, white sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla extract. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually combine dry and wet ingredients until a soft dough forms. Gently fold in crushed freeze-dried strawberries and white chocolate chips.

Step 2: Chill & Shape

Cover the dough and chill for 30 minutes. Once chilled, scoop tablespoon-sized dough balls and place them on a parchment-lined baking tray. Gently flatten each ball slightly with your fingers.

Step 3: Bake the Cookies

Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until edges are lightly golden but centers are soft. Let cookies cool completely before filling.

Step 4: Make the Cream Filling

In a bowl, beat butter until creamy. Add powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy (about 2 minutes). If too thick, add a little more cream.

Step 5: Assemble the Cookies

Spread or pipe cream filling onto the flat side of one cookie, then top with another to make a sandwich. Roll the edges gently in the strawberry crunch topping so they stick to the filling.

Serving & Storage

Serve these Soft Strawberry Crunch Cookies with Cream Filling chilled or at room temperature. They pair beautifully with iced coffee or tea. Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can even freeze them for up to 2 months just thaw before serving. They taste just as amazing as the day you baked them!

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Soft Strawberry Crunch Cookies with Cream Filling

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Soft, buttery cookies filled with a smooth cream center and coated in a crunchy strawberry crumble. These Soft Strawberry Crunch Cookies with Cream Filling are easy to make, perfectly sweet, and irresistibly pink the ultimate treat for any dessert lover! 🍓💕

  • Total Time: 42 minutes
  • Yield: 18 sandwich cookies

Ingredients

For the Cookies:

  • 1 cup (225g) unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup light brown sugar, packed

  • 2 large eggs

  • 2 tsp pure vanilla extract

  • 2 ¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup crushed freeze-dried strawberries

  • 1 cup white chocolate chips

For the Strawberry Crunch Topping:

  • 10 vanilla sandwich cookies (Golden Oreos), crushed

  • ½ cup freeze-dried strawberries, crushed

  • 3 tbsp melted butter

For the Cream Filling:

  • ½ cup unsalted butter, softened

  • 1 ½ cups powdered sugar

  • 3 tbsp heavy cream

  • ½ tsp vanilla extract

  • Pinch of salt

Instructions

  1. Make the Cookie Dough:
    Cream together butter, white sugar, and brown sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then mix in vanilla.

  2. Combine Dry Ingredients:
    In another bowl, whisk flour, baking powder, baking soda, and salt. Slowly add dry mixture to wet ingredients until dough forms. Fold in crushed freeze-dried strawberries and white chocolate chips.

  3. Chill & Shape:
    Chill the dough for 30 minutes. Scoop tablespoon-sized dough balls onto a parchment-lined baking tray. Slightly flatten each ball.

  4. Bake:
    Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers are soft. Let cool completely.

  5. Make the Cream Filling:
    Beat butter until creamy. Add powdered sugar, heavy cream, vanilla, and salt. Whip until smooth and fluffy.

  6. Assemble:
    Spread or pipe cream filling between two cookies. Roll the edges in strawberry crunch topping until coated.

  7. Serve & Enjoy:
    Enjoy chilled or at room temperature. Store in the refrigerator for up to 5 days.

Notes

  • You can substitute freeze-dried strawberries with freeze-dried raspberries for a tangier flavor.

  • To make the cookies even more vibrant, add a few drops of natural pink food coloring to the dough.

  • The filling can also be flavored with a little strawberry extract for extra berry sweetness.

  • Author: INAYA
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American / Greek-inspired

Nutrition

  • Serving Size: 1 cookie
  • Calories: 245 kcal
  • Sugar: 20g
  • Sodium: 105mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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Inaya’s Closing Words 🍓

I hope you enjoy baking and sharing these Soft Strawberry Crunch Cookies with Cream Filling as much as I do. They’re soft, sweet, and perfectly indulgent the kind of cookie that makes ordinary days feel special.

Cooking, to me, is a way of showing love, and these cookies are just that — love wrapped in pink sweetness. From my kitchen in Crete to yours, may they bring smiles and a little sparkle to your day. 💕

💕 Short 100-Word Story Version

Hi, I’m Inaya from Crete! These Soft Strawberry Crunch Cookies with Cream Filling are one of my favorite homemade desserts. They’re soft, buttery, and filled with creamy sweetness topped with a crunchy strawberry coating that adds texture and flavor. I first made them for my daughter’s birthday, and now they’ve become a family favorite. They’re easy to make, look stunning, and taste even better than bakery cookies! Perfect for parties, gifts, or a cozy afternoon treat. Bake them once, and you’ll fall in love with their pink, creamy magic. 🍓

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