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Irresistibly Easy Strawberry Crunch Cookies You’ll Adore

Strawberry Crunch Cookies
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There’s something magical about the vibrant sweetness of strawberries. I still remember the first time I bit into a strawberry crunch cookie at a summer picnic—each mouthful was a delightful explosion of flavor, paired with that satisfying crunch that kept me coming back for more. These Easy Strawberry Crunch Cookies are my homage to that unforgettable moment, combining a soft, cake-like base made from strawberry cake mix with a creamy cream cheese frosting, all topped off by a homemade strawberry crunch topping that adds that wow factor!

Ingredients

Scale
  • 1 pound freeze-dried strawberries
  • 15 cookies Golden Oreos
  • 1/2 cup butter
  • 15.25 ounces strawberry cake mix
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup butter
  • 1/4 cup butter flavored shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 3.5 to 4 cups powdered sugar
  • 1-3 tablespoons milk

Instructions

  1. Prepare the Strawberry Crunch Topping: Pulse about 15 Golden Oreos in a food processor until fine crumbs form. Add freeze-dried strawberries, pulsing them into a coarse powder (leave some chunks for texture). Combine both with softened butter until well coated, and set aside.

  2. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for those delicious cookies.

  3. Mix the Strawberry Cookie Dough: In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch. Then, incorporate softened butter, butter-flavored shortening, eggs, and vanilla extract. Mix until combined using a hand mixer or stand mixer.

  4. Shape the Cookies: Using a ¼ cup measuring cup, scoop the cookie dough onto a lined baking sheet. Gently shape the dough into round discs. Bake in the preheated oven for 11-13 minutes or until the edges start to set. Allow the cookies to cool completely on a wire rack.

  5. Make the Cream Cheese Frosting: In a bowl, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk. Mix until the frosting is thick, smooth, and spreadable.

  6. Assemble the Cookies: Once the cookies are completely cool, spread a generous layer of cream cheese frosting on each cookie or use a piping bag for a decorative touch. Top each frosted cookie with the strawberry crunch topping to add that delightful texture.

  7. Store the Leftovers: If you have any cookies left, refrigerate them in an airtight container for up to 4 days, or freeze for up to 3 months.

Notes

  • Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for both the dough and frosting for a smooth, even texture.
  • Crushing Oreos: If you don’t have a food processor, crushing the Golden Oreos in a zipper bag using a rolling pin will work just as well.
  • Measuring Flour: For accurate results, spoon the flour into your measuring cup and level it off; this prevents dense cookies.
  • Cooling Time: Allow the cookies to cool completely before frosting to prevent the cream cheese frosting from melting and losing its shape.
  • Storage Tips: Keep leftover strawberry crunch topping in an airtight container at room temperature for up to a week to maintain its crunchiness.

Nutrition

Find it online: https://recipecrown.com/strawberry-crunch-cookies/