Sometimes I make a recipe and know I’ve been hit by a stroke of genius. These strawberry crumble cookies are one of those moments. Perfectly sized and completely customizable to whatever season you’re in—they’re hard to beat. I’ve had quite a few cookie recipes over the years that I still make on repeat (these pumpkin chocolate chip cookies and these pistachio cookies, just to name a few), and these strawberry crumble cookies are joining the rotation. Think: a chewy cookie studded with white chocolate and dried strawberries, swirled with caramelized strawberry jam, and topped with buttery crumble. Every bite is as rich and satisfying as it is a fresh celebration of summer.
Ingredients for Strawberry Crumble Cookies
- Butter. I like salted, but unsalted works fine too.
- Brown and white sugar. Brown sugar for tenderness, white sugar for a bit of crispness.
- Egg. Just one.
- Vanilla. I like vanilla bean powder, but extract or paste is great too.
- Flour. All-purpose.
- Baking soda and baking powder. Our leavening agents.
- Salt. Non-negotiable in any baked good.
- Freeze-dried strawberries. Freeze-dried fruits are ideal for baking—they add intense flavor without adding moisture.
- White chocolate. A chopped bar, not chips—more on that below.
- Strawberry preserves. Use the good stuff. It makes a difference.
Tips for Crumble Cookie Success
This is a one-bowl recipe that comes together incredibly quickly—no chilling the dough, no browning butter in a separate pan. Just mix everything in a bowl and go.
- Chop white chocolate from a bar instead of using chips. Bar chocolate has no stabilizers, which means you get those gorgeous melted pools in the finished cookie.
- Add freeze-dried strawberries into the dough, but save some for after baking. Press them into the tops while the cookies are still warm—adding them too early risks burning.
- Don’t fully incorporate the preserves. Use a butter knife to create big swirls so the jam stays distinct and isn’t completely absorbed into the dough.
- Bang the pan. Tap it in the oven a few times during baking to get those chewy, rippled edges.
- Top the scooped dough before baking. Add crumble and a few chunks of chopped chocolate on top of each cookie before they go in—this is what takes them from good to the kind of cookie people ask about.
Finishing and How to Store
These cookies spread quite a bit, so if they get too close together, use a large glass or spoon to nudge the edges back into a rounder shape while they’re still warm. Press a few freeze-dried strawberry pieces into the tops before they cool completely.
Store in an airtight container at room temperature for a few days. After that, move them to the fridge.
Description
Chewy, jam-swirled cookies studded with white chocolate and freeze-dried strawberries, topped with buttery crumble—this one-bowl recipe comes together fast and tastes like summer.
For the crumble:
- 5 tablespoons salted butter, room temperature
- 1/2 cup flour
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- big pinch of salt
For the cookies:
- 1 stick of salted butter
- 1/3 cup granulated sugar (about 75g)
- 1/2 cup brown sugar (about 100g)
- 1 egg, room temperature
- 1/2 teaspoon vanilla bean powder
- 207 grams all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries
- 6 ounces chopped white chocolate
- 1/3 cup strawberry preserves
- Make the crumble topping. Add all of the ingredients into a bowl and combine with a fork or your fingers until crumbs form. Set aside.
- Preheat oven to 360 F.
- Prepare the cookies. In a microwave-safe bowl, add the butter and microwave in 15-second increments until just melted. Add the sugars and whisk together until smooth. Then add the egg and vanilla until the egg is incorporated and everything is smooth. Add the dry ingredients and fold with a spatula until the flour is just combined. Then add the dried strawberries and white chocolate and fold together. Dollop the preserves on top of the dough and just fold them into the dough, but don’t combine, so that streaks of jam remain.
- Scoop 3 tablespoonfuls of dough and place on a lined baking sheet, spacing them out to give them room to spread. Top with crumble and a few pieces of white chocolate.
- Bake for 15 – 16 minutes, tapping the pan a few times in the oven at the 10- and 12-minute marks.
- Remove cookies from the oven and place a few pieces of freeze-dried strawberries on top. Enjoy!
- Prep Time: 15
- Cook Time: 15
