Description
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
- 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
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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.
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Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for those delicious cookies.
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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.
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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.
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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.
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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.
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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.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg