What makes Strawberry Crunch Shortcake Cookies different from regular strawberry cookies?

The crunchy topping made with vanilla cookies and freeze-dried strawberries adds texture and visual appeal.

Can Strawberry Crunch Shortcake Cookies be made ahead of time?

Yes, baked cookies can be stored in an airtight container for up to four days.

Yes, they hold their shape well and remain soft, making them ideal for bake sales.

Yes, increase freeze-dried strawberries slightly for flavor if extract is unavailable.

Soft Strawberry Crunch Shortcake Cookies with a buttery vanilla crunch topping, easy to bake and perfect for dessert or snack time.

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar

2 large eggs

2 tsp vanilla extract

1 tsp strawberry extract

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup crushed freeze-dried strawberries

3/4 cup white chocolate chips (optional)

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1. Preheat oven to 350°F and line baking sheets.

2. Cream butter and sugars until smooth.

3. Add eggs and extracts, mixing well.

4. Combine dry ingredients and add to dough.

5. Fold in strawberries and chips.

6. Mix topping ingredients separately.

7. Scoop dough and press topping on each cookie.

8. Bake 11–13 minutes and cool.

Use freeze-dried strawberries for best texture.

Chill dough if cookies spread too much.