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Strawberry Crunch Cookies


  • Author: Emily
  • Total Time: 32 minutes
  • Yield: 12 large cookies 1x

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 ½4 cups powdered sugar
  • 13 tablespoons milk (adjust for desired consistency)

Instructions

Make the Strawberry Crunch Topping:

  1. Add Golden Oreos to a food processor and pulse until finely crushed. Transfer to a bowl.
  2. Add freeze-dried strawberries to the food processor and pulse until powdered (some small chunks are fine).
  3. 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:

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch.
  3. Add the softened butter, shortening, eggs, and vanilla extract. Using a hand or stand mixer, mix until a thick dough forms.
  4. Scoop ¼ cup portions of dough onto the prepared baking sheet. Shape each mound into a round disc.
  5. Bake for 11-13 minutes or until the cookies are set but not overbaked.
  6. Allow the cookies to cool completely on the baking sheet before adding frosting.

Make the Cream Cheese Frosting:

  1. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing on low speed at first, then increasing to medium speed.
  3. 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:

  1. Spread or pipe cream cheese frosting onto each cooled cookie.
  2. Immediately sprinkle with strawberry crunch topping, gently pressing to adhere.
  3. 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