These strawberry crumble cookies are sugar cookies filled with fresh strawberries and topped with a sugary crumb topping. They're the cookie version of a strawberry shortcake!
They're soft in the center, slightly crisp on the edges, and loaded with fruity flavor. Each bite has the perfect balance of sweet, buttery, and tart. You’ll want to make a second batch before the first one even cools.
For more strawberry recipes, try my vanilla strawberry cake, easy strawberry turnovers, or my strawberry lemon muffins.
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Why You Will Love These Cookies
- Fresh flavor – The real strawberries add a burst of juicy, natural sweetness that tastes like summer in every bite.
- Simple and nostalgic – They’re easy to make but feel special, like a cozy mix between a sugar cookie and strawberry shortcake.
- Buttery crunch – The crumb topping gives them a delicious contrast with a buttery, golden crunch.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I like using salted butter in my recipes, but whatever you have will work great.
- Sugars: You will be using both granulated and brown sugar for these cookies.
- Flour: If you have a scale I highly suggest weighing your flour. If you don't, lightly spoon yours into a measuring cup to make sure you don't compact it.
- Strawberries: I have only tested this recipe using fresh strawberries.
- Coarse Sugar: I love the little extra crunch this adds to the top of the cookie. If you prefer you can skip or sprinkle with powdered sugar.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and vanilla and mix again.
- Step 2: Slowly mix in baking powder, soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Finely dice strawberries and mix with ½ teaspoon of flour. Fold into the cookie dough. It will get a bit wet/sticky from the strawberry juices.
- Step 4: Make the crumb topping: Mix together flour, sugars, and salt in a small bowl. Add melted butter and mix together with a fork or your fingers until it all comes together.
- Step 5: Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet. Take a handful of the crumb topping and press it onto the top and sides of the cookie dough. Sprinkle with coarse sugar.
- Step 6: Bake for 12-14 minutes, or until the edges start to turn golden brown and middles look cooked. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before eating.
Expert Baking Tips
- You can sprinkle the cookies with powdered sugar instead or make a simple glaze with powdered sugar and milk if you prefer.
- This dough will seem a bit more sticky/wet than other cookie dough because of the moisture from the strawberries. Don't be afraid to get your fingers a bit dirty to press the crumb topping onto the dough.
- These would be great if you wanted to add 1 tablespoon of lemon zest and ½ teaspoon of lemon extract for a lemon strawberry cookie.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
You can make these cookies gluten free by subbing in 1:1 gluten free flour where all-purpose if called for.
I have only tried this recipe using fresh strawberries. I have a chocolate strawberry cookie that uses freeze dried if you prefer that.
No, you can bake them without chilling the dough. They might spread a little thinner, but the taste will still be the same.
Storing & Freezing
Strawberry crumble cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. They will soften because of the moisture from the strawberries.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. If baking the cookies from frozen I would bake them at 325 instead of 350.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Strawberry Crumble Cookies
Ingredients
Cookies
- ½ cup (113.5 g) salted butter
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg room temp
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1½ cups (210 g) all-purpose flour
- 1 cup (100 g) diced strawberries (very small) about 5-6 strawberries
- ½ teaspoon flour
Crumb Topping
- ½ cup (62.5 g) flour
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- pinch of salt
- 4 tablespoon melted butter
- coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and vanilla and mix again.
- Slowly mix in baking powder, soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Finely dice strawberries and mix with ½ teaspoon of flour. Fold into the cookie dough. It will get a bit wet/sticky from the strawberry juices.
- Scoop the dough into 3 tablespoon size balls and place 6 cookies on cookie sheet.
- Mix together flour, both sugars and salt in a small bowl. Add melted butter and mix together with a fork or your fingers until it all comes together. Take a handful of the crumb topping and press it onto the top and sides of the cookie dough. Sprinkle with coarse sugar.
- Chill the dough for 10-15 minutes to help firm it up before baking.
- Bake for 12-14 minutes, or until the edges start to turn golden brown and middles look cooked. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before eating.
Sandy
Love the fresh strawberries in these cookies! They’re so good!
Katie B
Such a delightful cookie! Light, moist, the perfect summer cookie. The crumble was a bit messy to apply but well worth it.
Abigail
These cookies are just like strawberry shortcake but in cookie form, the best!
Erin M
These came out great! Everyone loved them!
Makayla
I loved these! I may have been a little too generous about the salt in the crumble (fair warning there). These are SO good tho
Lonna
We loved these! We have a strawberry allergy in our home, so we substituted rasberries. Will def make these again!
Deb
Soooo good!
Adrienne L.
Strawberries are one of my favorite fruits and I am thrilled to have a cookie that calls for them. These are delicious and remind me of a strawberry shortcake!
Giada
These strawberry crumble cookies are soft, fruity, and absolutely delicious. The fresh strawberries add a juicy burst of flavor, while the buttery crumb topping gives the perfect crunch.
Hannah
So good! I refrigerated them overnight and they turned out perfect!
Elisa M
These are so moist and a light flavor, perfect for summer!
Rachel
These were good. I think I would have liked a little more strawberry in mine. Everyone enjoyed them.
Lynzee
These are my favorite so far. The crumble and the strawberry is a hit. ❤️
Shauna Phillips
This might be my favorite cookie of the month yet (and I've made them all)! So good!
Christin
These were strawberry shortcake with a crunch. The texture was perfect and the strawberry flavor was subtle. Great cookie!
Mama K
I DOUBLE the crumble topping because… that’s the best part lol. I love these cookies. I have made them 4 times in the past 6 days haha. And given to neighbors and friends. Soooooooo good!
Brooke Homec
That makes me so happy!! And I agree.. extra crumb topping is always a good idea!