Description
Easy Strawberry Crunch Cookies are delightful treats featuring a strawberry cake mix base combined with a creamy cream cheese frosting topped with a unique strawberry crunch made from freeze dried strawberries, Golden Oreo crumbs, and butter. These soft, flavorful cookies are perfect for any occasion and offer a fun twist with their crunchy topping.
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 get crumbs. Pour 1 cup of the crumbs into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder with some small chunks. Combine 1 ¼ cups of this strawberry powder with the Oreo crumbs. Add softened butter and work it into the mixture with your hands or a spoon until everything is evenly coated. Set aside until cookies are ready.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Make Strawberry Cookie Dough: In a large bowl, combine the strawberry cake mix, all purpose flour, and cornstarch. Whisk together to blend evenly. Add softened butter, butter flavored shortening, eggs, and vanilla extract. Using a handheld or stand mixer, cream the mixture until it forms a thick cookie dough.
- Shape and Bake Cookies: Using a ¼ cup measuring cup, scoop out portions of the dough and place onto a silicone mat or parchment-lined baking sheet. Shape the dough mounds into round discs, baking 6 cookies per batch. Bake for 13 minutes or until cookies are baked through but not overdone. Remove and cool completely on the baking sheet. Repeat for 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 hand mixer or stand mixer until the frosting is thick yet spreadable. Add more milk if needed to reach desired consistency.
- Frost Cookies and Add Topping: Spread the cream cheese frosting on each cooled cookie or pipe it decoratively using a piping bag. Sprinkle the prepared Strawberry Crunch Topping generously on top of each frosted cookie.
- Store Leftovers: Refrigerate leftover cookies for up to 4 days or freeze for up to 3 months to maintain freshness and flavor.
Notes
- Ensure butter and cream cheese are at room temperature for both cookie dough and frosting to achieve smooth texture.
- If you don’t have a food processor, place the ingredients for the crunch topping in a zipper bag and crush them with a rolling pin.
- Store extra Strawberry Crunch Topping in an airtight container at room temperature for up to one week. Use it as a topping for other desserts like cheesecakes or shortcakes.
- Bake cookies until just done to prevent dryness and maintain softness.
- Use parchment or silicone mats on baking sheets to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
