Strawberry Crunch Cookies

Step 3: Shape and Bake the Cookies

1. Scoop and Flatten: Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Lightly flatten each ball with your hand or the back of a spoon.
2. Coat with Crunch Topping: Roll each dough ball in the prepared strawberry crunch topping, pressing lightly so the coating sticks to the dough.
3. Bake: Arrange coated dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 8–10 minutes or until edges are golden and centers are slightly soft.
4. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up as they cool.

Serving Suggestions

Serve these colorful cookies with a cold glass of milk or a scoop of vanilla ice cream for an extra treat. Perfect for birthday parties, tea-time trays, or gifting in clear bags with a ribbon!

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To maintain crunch, avoid storing them in humid environments.

Enjoy these irresistible Strawberry Crunch Cookies — crisp on the outside, soft on the inside, and bursting with fruity flavor!