Description
These Easy Strawberry Crunch Cookies combine a delightful strawberry-flavored cookie base with a luscious cream cheese frosting topped with a crunchy, fruity mixture of freeze-dried strawberries and Golden Oreo crumbs. Perfect for strawberry lovers seeking a sweet, textured treat, these cookies are simple to prepare and promise a burst of flavor in every bite.
Ingredients
Units
Scale
Strawberry Crunch Topping
- 1 1/4 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
- 1/2 cup butter (softened)
- 1/2 cup butter flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1/2 Tablespoon vanilla extract
- 3 1/2–4 cups powdered sugar
- 1–3 Tablespoons milk
Instructions
- Prepare the Strawberry Crunch Topping: Add Golden Oreos to a food processor and pulse until you have fine crumbs. Pour 1 cup of these crumbs into a bowl. Next, add freeze dried strawberries to the food processor and pulse until you achieve a coarse powder with a few small chunks remaining. Add 1 ¼ cups of the strawberry powder to the Oreo crumbs along with the softened butter. Using your hands or a spoon, work the butter into the crumbs and powder until everything is evenly coated and combined. Set aside until the cookies are ready.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Make the Strawberry Cookie Dough: In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch. Whisk these dry ingredients together until evenly mixed. Add the softened butter, butter flavored shortening, eggs, and vanilla extract to the bowl. Using a handheld or stand mixer, cream all the ingredients together until you form a thick cookie dough.
- Shape and Bake the Cookies: Scoop ¼ cup portions of the cookie dough onto a silicone mat or parchment paper-lined baking sheet, shaping each mound into a round disc. Bake six cookies at a time for 11-13 minutes, or until the cookies are fully baked but not overdone. Remove from oven and allow cookies to cool completely on the baking sheet. Repeat with the remaining dough for the second batch.
- Prepare the Cream Cheese Frosting: While the cookies cool, prepare the frosting by combining softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix using a handheld or stand mixer until the frosting becomes thick yet spreadable. Add more milk if necessary to reach desired consistency.
- Assemble the Cookies: Once the cookies have completely cooled, spread the cream cheese frosting on top of each cookie or use a piping bag to pipe the frosting decoratively. Generously sprinkle the strawberry crunch topping over the frosting. Serve immediately or store for later enjoyment.
- Storage Instructions: Refrigerate any leftover cookies in an airtight container for up to 4 days. For longer storage, freeze the cookies for up to 3 months.
Notes
- The strawberry crunch topping can be made ahead and stored until ready to use.
- Using a silicone baking mat or parchment paper prevents sticking and promotes even baking.
- Ensure cookies cool completely before frosting to prevent melting.
- Adjust milk quantity in frosting for desired spreadability.
- Freeze leftovers well-wrapped to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
