Strawberry Crunch Cookies
Strawberry Crunch Cookies are a fun, flavorful treat that combines the rich, buttery base of a cookie with a crunchy strawberry topping. Perfect for any occasion, these cookies can be customized with different flavors or toppings to suit your preferences.
Ingredients
Strawberry Crunch Topping
- 1 ¼ cups freeze-dried strawberries pulsed to a 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
Strawberry Crunch Topping
- Place Golden Oreos in a food processor and pulse until they form crumbs. Pour 1 cup of the crumbs into a bowl. Add freeze-dried strawberries to the food processor and pulse until they turn into a powder (some small chunks are fine). Combine the 1 ¼ cups of freeze-dried strawberry powder with the Golden Oreo crumbs. Add the softened butter and mix it in using your hands or a spoon until everything is evenly coated. Set aside until the cookies are ready.
- Preheat the oven to 350°F.
Strawberry Cookies
- In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch. Whisk together to combine. Add the softened butter, shortening, eggs, and vanilla extract to the dry ingredients and cream everything together using a hand-held or stand mixer. The dough will be thick.
- Using a ¼ cup, scoop cookie dough onto a silicone mat (or parchment-lined baking sheet). Shape the dough into round discs, baking 6 cookies at a time. Bake for 11-13 minutes, or until the cookies are fully baked but not overbaked. Remove from the oven and allow to cool completely on the baking sheet. Continue baking the second batch.
Cream Cheese Frosting
- While the cookies are cooling, prepare the frosting. In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk. Mix with a hand-held or stand mixer until the frosting is thick but spreadable. Add more milk if necessary.
- Spread the frosting on top of each cookie or pipe it using a piping bag. Top with the Strawberry Crunch Topping and serve.
Storage
- Refrigerate any leftovers for up to 4 days or freeze them for up to 3 months.
Notes
Ensure that the butter and cream cheese are at room temperature for both the cookie dough and frosting.
If you don’t have a food processor, simply place the ingredients into a zipper bag and crush them with a rolling pin.
Store any extra Strawberry Crunch Topping in an airtight container at room temperature for up to a week. You can use it to create other delicious recipes, like Strawberry Crunch Cheesecake Cones, Easy Strawberry Shortcake Crunch Cake, and Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust.