Description
Easy Strawberry Crunch Cookies combine the sweet flavor of strawberry cake mix with a crunchy topping made of freeze dried strawberries and Golden Oreo crumbs. These soft and flavorful cookies are topped with a creamy, dreamy cream cheese frosting and finished with a delightful strawberry crunch for added texture and taste. Perfect for dessert or a special snack, these cookies bake up easily and quickly, making them an ideal treat for any occasion.
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 have fine crumbs. Transfer 1 cup of these crumbs into a bowl. Next, add freeze dried strawberries to the food processor and pulse until you get a powder with a few small chunks remaining. Add 1 ¼ cups of the freeze dried strawberry powder to the Oreo crumbs. Add softened butter and use your hands or a spoon to work the mixture together until everything is evenly coated. Set aside.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Make Strawberry Cookie Dough: In a large bowl, whisk together strawberry cake mix, all-purpose flour, and cornstarch. Add softened butter, shortening, eggs, and vanilla extract. Use a hand-held or stand mixer to cream everything together until the dough is thick and well combined.
- Shape and Bake Cookies: Using a ¼ cup scoop, portion out the cookie dough onto a silicone mat or parchment-lined baking sheet, shaping each mound into a round disc. Bake 6 cookies at a time for 13 minutes or until baked through but not overbaked. Allow cookies to cool completely on the baking sheet before removing. Repeat for remaining dough.
- Prepare Cream Cheese Frosting: In a medium bowl, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk. Mix with a hand-held or stand mixer until the frosting is thick yet spreadable. Add more milk if needed to reach desired consistency.
- Frost and Top Cookies: Spread or pipe the cream cheese frosting onto each cooled cookie. Sprinkle the prepared Strawberry Crunch Topping generously on top of each frosted cookie. Serve immediately.
- Storage: Refrigerate leftover cookies for up to 4 days or freeze them for up to 3 months to maintain freshness.
Notes
- Ensure butter and cream cheese are at room temperature for easier mixing in both dough and frosting.
- If you do not have a food processor, place the Oreo cookies and freeze dried strawberries in a zipper bag and crush with a rolling pin to create crumbs and powder.
- Store any leftover Strawberry Crunch Topping in an airtight container at room temperature for up to one week. It can be used for other desserts such as Strawberry Crunch Cheesecake Cones or Strawberry Shortcake Crunch Cake.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
