These Strawberry Crunch Cookies are the perfect sweet treat. Easy to make and with no chilling required, these cookies are perfect for Spring!
Valentine's Day is coming up which means all the delicious sweet treats! I have to tell you, I loved themed desserts. They are so fun and festive. These strawberry crunch cookies are perfect for Valentine's Day! These cookies are bursting with strawberry flavor and topped with creamy and delicious icing.
One of my favorite things about these cookies is that they are dairy and egg-free. With the price of eggs these days, you can't beat that! You are going to have these cookies on repeat!
For another fun cookie recipe, check out these Oreo Red Velvet Cookies or these Heart Shaped Chocolate Chip Cookies!
Jump to:
What Makes These Strawberry Crunch Cookies So Great
- Easy Ingredients- Most of the ingredients you will probably already have in your pantry at home!
- Vegan-These cookies are egg and dairy-free which makes them totally plant-based!
- No Chilling Time- The dough is ready to bake immediately and doesn't need any chilling time to rest.
Ingredient Notes and Substitutions
- Butter-Flavored Shortening- Instead of using vegan butter in this recipe, I opted for butter-flavored shortening. It is still plant-based and dairy-free but I find that it is more readily available at grocery stores. However, feel free to swap for your favorite vegan or regular butter.
- All-Purpose Flour-Feel free to swap with your favorite gluten-free flour blend if needed.
- Almond Milk-The milk helps to thin out the very thick batter. Use any plant-milk that you like.
- Red Food Coloring-You can use either gel or liquid red food coloring. I had the liquid on hand so I used that and it turned out great. The gel will give you more vibrant pink colors.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
How to Make the Cookies
Step 1: In a small bowl, add the flour, baking powder, and salt. Mix until combined. Set aside
Step 2: Using a handheld or stand mixer fitted with a whisk attachment, beat the shortening and sugar together on high speed until smooth and creamed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Step 3: Beat in the almond milk and vanilla extract.
Step 4: Slowly add the dry ingredients until just incorporated.
Step 5: Using a food processor or a high-speed blender, pulse the strawberries until a fine powder forms.
Step 6: Fold the strawberry powder into the cookie dough.
Step 7: Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 8 balls onto each baking sheet. Bake each batch for 10-12 minutes.
Step 8: Prepare the frosting and spread it onto each cooled cookie.
How to Make the Frosting
Step 1: With a handheld or stand mixer fitted with a paddle attachment, beat the shortening on medium speed until creamy. Add the powdered sugar, vanilla extract, and salt.
Step 2: Add in the almond milk and red food coloring, only using one drop at a time until the desired pink color is reached. Refrigerate until ready to use
Variations
- Raspberry - If you aren't a fan of strawberries, feel free to use freeze-dried raspberries instead!
- Coconut Oil - If you want to make these cookies without any shortening, replace it with coconut oil to have a chewy, soft cookie. The pink color really shines through in these!
- White Chocolate Chips - For a fun variation, fold in white chocolate chips into the cookie batter.
Storage
Store these cookies in an airtight container on the counter for up to 4 days. These cookies are also perfect for freezing if you want to make a batch but only cook 1-2 at a time.
To freeze, once you have rolled the cookie balls out, add them to a baking sheet and freeze until frozen. Once frozen, add the cookie dough balls to a gallon-sized bag and date and label. Store for up to 3 months.
To bake from frozen, take 1-2 cookie balls out of the freezer, place them on a baking sheet, and bake at 350 for 12 minutes. Allow them to cool completely before frosting.
Top tips
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- If you want to avoid using red food coloring in the frosting, you can make the frosting using all-natural beet powder instead. It is a great plant-based option to avoid dyes. Use 2 teaspoons for a slight red color to your frosting.
- Allow the cookies to cool completely before frosting. That way the frosting won't melt and slide off the cookie.
FAQ's
Normally strawberry crunch is made with butter, golden oreos and freeze dried strawberries, however I feel like you can get the same crunch and taste using only the strawberries.
They do and you will be happily surprised that these are the perfect dupe!
Flour acts as a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure.
Other Great Pink Desserts
Easy Strawberry Crunch Cookies (Crumbl Copycat)
Equipment
- 1 Stand or Hand Mixer
- 2 Mixing Bowls
- 1 Cookie Sheet
Ingredients
For the Cookies
- 2 ½ cups All-Purpose Flour
- ¾ cup Butter-Flavored Shortening
- ½ cup Almond Milk
- 1 ¼ cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Powder
- ¾ teaspoon Salt
For the Frosting
- 1 cup Butter-Flavored Shortening
- 7 Tablespoons Almond Milk
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- 3 cups Powdered Sugar
Instructions
How to Make the Cookies
- Preheat the oven to 350 degrees
- In a small bowl, add the flour, baking powder, and salt. Mix until combined. Set aside
- Using a handheld or stand mixer fitted with a whisk attachment, beat the shortening and sugar together on high speed until smooth and creamed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Beat in the almond milk and vanilla extract.
- Slowly add the dry ingredients until just incorporated.
- Using a food processor or a high-speed blender, pulse the strawberries until a fine powder forms.
- Fold the strawberry powder into the cookie dough.
- Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 8 balls onto each baking sheet. Bake each batch for 10-12 minutes.
- Prepare the frosting and spread it onto each cooled cookie.
How to Make the Frosting
- With a handheld or stand mixer fitted with a paddle attachment, beat the shortening on medium speed until creamy. Add the powdered sugar, vanilla extract, and salt.
- Add in the almond milk and red food coloring, only using one drop at a time until the desired pink color is reached. Refrigerate until ready to use
Notes
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- If you want to avoid using red food coloring in the frosting, you can make the frosting using all-natural beet powder instead. It is a great plant-based option to avoid dyes. Use 2 teaspoons for a slight red color to your frosting.
- Allow the cookies to cool completely before frosting. That way the frosting won't melt and slide off the cookie.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
Leave a Reply