Description
These Easy Strawberry Crunch Cookies combine a delightful strawberry-flavored cookie base with a creamy cream cheese frosting topped with a crunchy strawberry and Golden Oreo crumble. Perfect for a sweet treat or special occasion, they are simple to make and offer a fantastic balance of flavors and textures.
Ingredients
Scale
Strawberry Crunch Topping
- 1 ¼ cups freeze dried strawberries, pulsed to coarse powder
- 1 cup Golden Oreos, crumbs (about 15 cookies)
- 3 Tablespoons butter, softened
Strawberry Cookies
- 1 box strawberry cake mix, 15.25 ounces
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ Tablespoon vanilla extract
- 3 ½-4 cups powdered sugar
- 1-3 Tablespoons milk
Instructions
- Prepare Strawberry Crunch Topping: Add Golden Oreos to a food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder with a few chunks remaining. Combine 1 1/4 cups strawberry powder with the Oreo crumbs. Add softened butter and work it into the mixture using your hands or a spoon until evenly coated. Set aside until cookies are ready.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Make Strawberry Cookie Dough: In a large bowl, combine strawberry cake mix, all purpose flour, and cornstarch. Whisk together. Add softened butter, shortening, eggs, and vanilla extract to the dry mixture and cream using a handheld or stand mixer until dough is thick and well combined.
- Shape and Bake Cookies: Using a ¼ cup measure, scoop cookie dough onto a silicone mat or parchment-lined baking sheet. Form mounds into round discs, baking 6 cookies at a time. Bake for 13 minutes or until cookies are cooked through but not over baked. Allow the cookies to cool completely on the baking sheet before removing. Repeat with remaining dough.
- Prepare Cream Cheese Frosting: While cookies cool, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix with a handheld or stand mixer until thick but spreadable. Add more milk if needed.
- Frost and Top Cookies: Spread or pipe cream cheese frosting on each cooled cookie. Sprinkle the Strawberry Crunch Topping on top of each frosted cookie.
- Serve and Store: Serve the cookies immediately or refrigerate leftovers for up to 4 days. For longer storage, freeze cookies for up to 3 months.
Notes
- Ensure butter and cream cheese are at room temperature to achieve smooth dough and frosting.
- If a food processor is not available, place ingredients in a zipper bag and crush with a rolling pin to achieve crumbs and powder.
- Store extra Strawberry Crunch Topping in an airtight container at room temperature for up to one week. It can be used in recipes like Strawberry Crunch Cheesecake Cones and Strawberry Shortcake Crunch Cake.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
