Description
Delight in these Easy Strawberry Crunch Cookies featuring a vibrant strawberry cake mix base, a creamy cream cheese frosting, and a crunchy topping made from freeze-dried strawberries and Golden Oreo crumbs. Perfectly soft and flavorful, these cookies are a wonderful 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 crumbs form. Pour 1 cup of crumbs into a bowl. Next, add freeze dried strawberries to the food processor and pulse until a coarse powder with a few chunks remains. Add 1 ¼ cups of this strawberry powder to the Oreo crumbs. Add softened butter and use your hands or a spoon to mix and coat the crumbs evenly. Set aside until ready to use.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Make Strawberry Cookie Dough: In a large bowl, combine strawberry cake mix, all purpose flour, and cornstarch. Whisk to combine. Add softened butter, butter flavored shortening, eggs, and vanilla extract. Using a hand-held or stand mixer, cream together the ingredients until the dough is thick and well mixed.
- Form and Bake Cookies: Use a ¼ cup measure to scoop 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 without overbaking. Allow cookies to cool completely on the baking sheet before handling. Repeat with remaining dough.
- Prepare Cream Cheese Frosting: While cookies cool, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix with a hand mixer or stand mixer until the frosting is thick but spreadable. Add additional milk if necessary to achieve desired consistency.
- Frost and Top Cookies: Spread frosting on each cooled cookie or pipe it on using a piping bag. Sprinkle the prepared Strawberry Crunch Topping generously over the frosting. Serve immediately or store leftovers as advised.
- Storage: Refrigerate any 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 before mixing to achieve a smooth dough and frosting.
- If you do not have a food processor, place the ingredients for the topping in a zipper bag and crush using a rolling pin.
- Store any leftover Strawberry Crunch Topping in an airtight container at room temperature for up to one week. Use it to enhance other desserts like Strawberry Crunch Cheesecake Cones or Strawberry Shortcake Crunch Cake.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
