Description
These Easy Strawberry Crunch Cookies combine a delightful strawberry-flavored cookie base with a creamy cream cheese frosting and a crunchy topping made from freeze-dried strawberries and Golden Oreo crumbs. Perfectly sweet, colorful, and textured, these cookies make an irresistible treat for any occasion.
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, then pour 1 cup into a bowl. Pulse freeze dried strawberries in the food processor until a coarse powder forms with occasional chunks, then add 1 ¼ cups of this powder to the Oreo crumbs. Add the 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 the oven to 350°F (175°C).
- Make Strawberry Cookies: In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch and whisk together. Add softened butter, shortening, eggs, and vanilla extract to the dry mixture. Use a hand-held or stand mixer to cream everything together until the dough reaches a thick consistency.
- Form and Bake Cookies: Using a ¼ cup measuring scoop, place dough onto a silicone mat or parchment-lined baking sheet, forming round discs. Bake 6 cookies at a time for 13 minutes or until baked through but not overbaked. Remove from oven and let cool completely on the baking sheet. Repeat with remaining dough.
- Prepare Cream Cheese Frosting: While the cookies cool, combine cream cheese, butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix with a hand-held or stand mixer until thick but spreadable. Add more milk if needed to achieve desired consistency.
- Assemble Cookies: Spread frosting on each cookie or pipe it on with a piping bag. Top each frosted cookie with the prepared Strawberry Crunch Topping. Serve immediately.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
- Ensure butter and cream cheese are at room temperature for easier mixing and smoother texture in dough and frosting.
- If you don’t have a food processor, place Golden Oreos and freeze dried strawberries separately into zipper bags and crush with a rolling pin to desired consistency.
- Store any leftover Strawberry Crunch Topping in an airtight container at room temperature for up to a week and use in other recipes such as Strawberry Crunch Cheesecake Cones, Easy Strawberry Shortcake Crunch Cake, or Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
