Description
These Strawberry Crunch Cookies are soft, chewy, and topped with a crunchy strawberry-Golden Oreo topping and rich cream cheese frosting. They are the perfect treat for birthdays, holidays, or anytime you crave a delicious strawberry dessert!
Ingredients
Scale
Strawberry Crunch Topping
- 1 ¼ cups freeze-dried strawberries (pulsed into a coarse powder)
- 1 cup Golden Oreos, crushed into 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 (adjust for desired consistency)
Instructions
Make the Strawberry Crunch Topping:
- Add Golden Oreos to a food processor and pulse until finely crushed. Transfer to a bowl.
- Add freeze-dried strawberries to the food processor and pulse until powdered (some small chunks are fine).
- Combine the strawberry powder, Oreo crumbs, and softened butter. Mix with a spoon or your hands until the texture is crumbly. Set aside.
Make the Strawberry Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch.
- Add the softened butter, shortening, eggs, and vanilla extract. Using a hand or stand mixer, mix until a thick dough forms.
- Scoop ¼ cup portions of dough onto the prepared baking sheet. Shape each mound into a round disc.
- Bake for 11-13 minutes or until the cookies are set but not overbaked.
- Allow the cookies to cool completely on the baking sheet before adding frosting.
Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed at first, then increasing to medium speed.
- Stir in the vanilla extract and milk (start with 1 tablespoon and add more if needed) until the frosting reaches a thick but spreadable consistency.
Assemble the Cookies:
- Spread or pipe cream cheese frosting onto each cooled cookie.
- Immediately sprinkle with strawberry crunch topping, gently pressing to adhere.
- Serve and enjoy!
Notes
- Use room temperature butter and cream cheese for smooth mixing.
- If the dough is too soft, chill for 15 minutes before baking.
- Store cookies in an airtight container at room temperature for 4 days, in the fridge for 7 days, or freeze for up to 3 months.
- Keep extra strawberry crunch topping in a sealed container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg