If you love soft, bakery-style cookies with a creamy frosting, these strawberry milk cookies are about to become your new favorite. Inspired by the popular Crumbl version, these cookies are thick, tender, and completely covered in a fluffy strawberry frosting that melts in your mouth.
Made with real strawberry flavor and a perfectly soft texture, they’re as delicious as they are beautiful. Whether you’re baking for a party, holiday, or just craving a fun pink dessert, these cookies deliver that classic Crumbl-style look and taste right at home.
💗 Why You’ll Love This Recipe
- Thick, soft, bakery-style strawberry milk cookies with a tender, melt-in-your-mouth texture
- Fully frosted with creamy strawberry buttercream for that classic Crumbl-style look
- Made with real freeze-dried strawberries for bold, natural strawberry flavor
- Easy copycat recipe you can make at home without special equipment
- Beautiful pastel pink cookies perfect for Pinterest, parties, and holidays
- No chilling required for the frosting and simple, straightforward steps
- Better than store-bought with richer flavor and fresher texture
- High-traffic, crowd-pleasing dessert perfect for sharing and gifting
Crumbl Strawberry Milk Cookies (Soft & Thick Copycat Recipe)
These Crumbl Strawberry Milk Cookies are soft, thick, and bakery-style with a rich strawberry flavor made from real freeze-dried strawberries. Topped with a creamy strawberry milk frosting, this easy copycat recipe creates perfectly tender cookies with a melt-in-your-mouth texture. Ideal for parties, holidays, or whenever you’re craving a Crumbl-style treat at home, these cookies are as beautiful as they are delicious.
Servings 12 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (3 tablespoon size)
- Cooling rack
- Spatula or piping bag (for frosting)
Ingredients
Strawberry Cookies
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons strawberry powder freeze-dried strawberries blended
- 2–3 drops pink food coloring optional
Strawberry Milk Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons strawberry powder
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 2: Cream Butter & Sugar
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth and fully combined.
Step 3: Add Strawberry Flavor
- Mix in the strawberry powder and optional pink food coloring until the dough turns a soft pink color.
Step 4: Combine & Chill
- Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix. Chill the dough for 20–30 minutes to help create thick cookies.
Step 5: Shape & Bake
- Scoop large cookie dough balls (about 3 tablespoons each) and place them on the baking sheet. Slightly flatten the tops. Bake for 10–12 minutes until the edges are set but the centers remain soft.
Step 6: Cool Completely
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Frosting
- Beat the butter until smooth. Add powdered sugar, strawberry powder, vanilla, and milk. Mix until creamy and fluffy.
Step 8: Frost & Serve
- Spread or pipe the strawberry milk frosting on top of each cooled cookie. For a Crumbl-style finish, smooth the frosting in a swirl pattern.
Notes
- Use finely blended freeze-dried strawberries for the strongest natural strawberry flavor without adding extra moisture
- Chill the dough before baking to create thick, bakery-style cookies that hold their shape
- Slightly underbake the cookies so the centers stay soft and chewy as they cool
- Add a small amount of pink food coloring for a more vibrant, bakery-style appearance
- Increase the strawberry powder in the frosting for a stronger strawberry milk flavor
- Use real butter for the best texture and rich flavor
- Avoid overmixing the dough to keep the cookies soft and tender
🍓 Ingredient Notes
- Freeze-Dried Strawberries: These are key for achieving a strong, natural strawberry flavor without adding extra moisture. Blend them into a fine powder for the best texture and even distribution throughout the dough and frosting.
- All-Purpose Flour: Provides the structure for thick, bakery-style cookies. Be sure to measure correctly (spoon and level) to avoid dense or dry cookies.
- Butter: Use softened, unsalted butter for full control over the flavor. Properly softened butter helps create a light, fluffy texture when creamed with sugar.
- Granulated Sugar: Adds sweetness and helps create a soft, tender crumb while giving the cookies their classic smooth texture.
- Brown Sugar: Adds moisture and a slight chewiness, helping keep the cookies soft and rich.
- Egg: Acts as a binder and adds richness. Using a room temperature egg helps the dough mix more evenly.
- Vanilla Extract: Enhances the strawberry flavor and adds depth to both the cookies and frosting.
- Pink Food Coloring (Optional): Used for a more vibrant, Crumbl-style pink color. The cookies will still taste great without it.
- Powdered Sugar: Essential for creating a smooth, fluffy frosting with the right consistency.
- Milk: Helps thin the frosting to a spreadable or pipeable consistency. Adjust slightly depending on how thick you want the frosting.
Tips for Perfect Cookies
- Use a large cookie scoop (about 3 tablespoons) to create thick, bakery-style cookies similar to Crumbl
- Chill the dough for at least 20–30 minutes to prevent spreading and keep the cookies tall and soft
- Slightly flatten the dough balls before baking to help them spread evenly while staying thick
- Do not overbake—remove the cookies when the edges are set and the centers still look soft
- Bake one tray at a time for even heat distribution and consistent results
- Use room temperature butter and eggs so the dough mixes smoothly and evenly
- Measure flour correctly using the spoon and level method to avoid dry or dense cookies
- Avoid overmixing the dough once the flour is added to keep the cookies soft and tender
- Let the cookies cool completely before frosting so the buttercream doesn’t melt
- Pipe a thick layer of frosting edge-to-edge for that signature Crumbl-style look
Variations
- Strawberry White Chocolate Cookies: Fold white chocolate chips into the dough for a creamy, sweet contrast to the strawberry flavor
- Strawberry Cheesecake Cookies: Add a cream cheese frosting instead of buttercream or pipe a cream cheese swirl on top
- Strawberry Shortcake Cookies: Top the frosting with crushed golden Oreos or shortbread crumbs for a crunchy finish
- Strawberry Jam-Filled Cookies: Add a small spoonful of strawberry jam inside the dough before baking for a gooey center
- Strawberry Milkshake Cookies: Mix in a few white chocolate chips and add a drop of strawberry extract for a stronger milkshake flavor
- Chocolate-Dipped Strawberry Cookies: Dip half of each frosted cookie in melted chocolate for a chocolate-covered strawberry twist
- Mini Strawberry Cookies: Make smaller cookies for bite-sized treats—perfect for parties or dessert platters
- Strawberry Sugar Cookies (No Frosting): Skip the frosting and roll the dough in sugar before baking for a simpler version
- Strawberry Sandwich Cookies: Use two cookies and sandwich frosting in between for a fun, bakery-style treat
- Gluten-Free Strawberry Cookies: Substitute a 1:1 gluten-free flour blend to make this recipe gluten-free-friendly
Storage Instructions
- Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh
- Refrigerator: Store frosted strawberry milk cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 15–20 minutes before serving for the best texture
- Freezing Baked Cookies: Freeze unfrosted cookies in a sealed container for up to 2 months. Thaw at room temperature and frost before serving
- Freezing Cookie Dough: Scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the bake time
- Make Ahead Tip: Prepare the cookie dough in advance and refrigerate for up to 48 hours before baking for thicker, more flavorful cookies
❓ FAQs
Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries add too much moisture and can make the cookies soggy. Freeze-dried strawberries provide strong flavor without affecting the texture.
Why are my cookies flat?
This usually happens if the butter is too warm or the dough wasn’t chilled. Chilling the dough helps keep the cookies thick and bakery-style.
How do I make my cookies thicker like Crumbl?
Use a large cookie scoop, chill the dough, and avoid overmixing. Slightly underbaking also helps maintain a soft, thick center.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze for up to 2 months. Bake directly from frozen, adding a couple of extra minutes to the bake time.
Can I make these cookies ahead of time?
Yes, you can prepare the dough up to 48 hours in advance and store it in the refrigerator until ready to bake.
Do I have to use food coloring?
No, it’s optional. The strawberry powder will give a light pink color, but food coloring enhances the classic Crumbl-style look.
How do I get smooth, bakery-style frosting?
Use softened butter and beat the frosting until light and fluffy. Add milk gradually to reach a smooth, pipeable consistency.
Can I use store-bought strawberry powder?
Yes, but make sure it’s made from real strawberries with no added sugar or fillers for the best flavor.
What Makes These Better Than Crumbl
- Fresher Flavor: Made at home with real ingredients, these cookies have a brighter, more natural strawberry taste than store-bought versions
- More Strawberry Intensity: Using freeze-dried strawberries in both the cookie and frosting creates a richer, more authentic strawberry milk flavor
- Softer, Thicker Texture: These cookies are baked to be ultra soft and thick with a tender, melt-in-your-mouth center
- Fully Frosted Goodness: Each cookie is completely covered in a thick layer of creamy strawberry frosting for maximum flavor in every bite
- Customizable to Your Taste: Adjust the sweetness, strawberry intensity, or frosting thickness exactly how you like
- No Preservatives: Made fresh without additives, giving you a cleaner, homemade dessert
- Better Value: Enjoy bakery-style cookies at a fraction of the cost of buying Crumbl cookies
- Perfect Anytime: No need to wait for a weekly menu—make your favorite Crumbl-style cookies whenever you want
How to Make Strawberry Powder
- Use Freeze-Dried Strawberries: Choose 100% freeze-dried strawberries with no added sugar or oils for the best flavor and color
- Blend Into Powder: Add the freeze-dried strawberries to a blender or food processor and blend until a fine, smooth powder forms
- Sift if Needed: For an ultra-fine texture, sift the powder to remove any larger pieces or seeds
- Store Properly: Keep the strawberry powder in an airtight container at room temperature for up to 1–2 weeks, or refrigerate for longer freshness
- Use in Recipes: Add the powder to cookie dough, frosting, or glazes to create a strong, natural strawberry flavor without adding extra liquid
💡 Pro Tip: The finer the powder, the smoother your frosting and the more evenly the strawberry flavor will be distributed throughout your cookies
🔗 More Delicious Cookie Recipes You’ll Love
If you love these Crumbl Strawberry Milk Cookies, be sure to try some of these other bakery-style favorites from SugarCloudBaking:
- 🍪 Crumbl Pink Sugar Cookie Copycat Recipe – https://sugarcloudbaking.com/2026/03/09/crumbl-pink-sugar-cookie-copycat-recipe/
- 🍫 Crumbl Chocolate Chip Cookie Copycat Recipe – https://sugarcloudbaking.com/2026/03/11/crumbl-chocolate-chip-cookie-copycat-recipe/
- 🥧 Crumbl French Silk Pie Cookies – https://sugarcloudbaking.com/2026/03/15/crumbl-french-silk-pie-cookies/
- 🍹 Mojito Cookies – https://sugarcloudbaking.com/2026/01/16/mojito-cookies/
- 🌰 Pistachio Latte Cookies – https://sugarcloudbaking.com/2025/11/25/pistachio-latte-cookies/
- 🥭 Mango Coconut Snowball Cookies – https://sugarcloudbaking.com/2026/01/15/mango-coconut-snowball-cookies/
- 🍋 Key Lime Cheesecake Cookies – https://sugarcloudbaking.com/2025/12/10/key-lime-cheesecake-cookies/
- 🍓 Bubblegum Strawberry Sugar Cookies – https://sugarcloudbaking.com/2026/01/21/bubblegum-strawberry-sugar-cookies/
- 🫐 Crisp Lemon Blueberry Cookies – https://sugarcloudbaking.com/2026/01/16/crisp-lemon-blueberry-cookies/
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