These strawberry crunch cookies are a charming treat that come together in minutes. The star is a crunchy, crave-worthy topping, but the cookies stay soft and cake-y thanks to a simple box mix. Cream cheese frosting adds tang, while a generous sprinkle of strawberry crunch delivers color and zing. Perfect for bake sales, after-school snacks, or weekend entertaining, they prove you can make bakery-worthy cookies with minimal effort. Keep them in mind for quick dessert wins. They’re kid-friendly and naturally impressive.
Table of Contents
Why You’ll Love This Recipe
- Simple cake mix shortcut that saves time.
- Soft, chewy cookie base stays tender.
- Tangy cream cheese frosting that balances sweetness.
- Irresistible strawberry crunch topping for crunch and color.
- Visually stunning and crowd-pleasing for all ages.
Perfect for quick celebrations or weeknight treats.
Ingredients
For the Strawberry Crunch Topping
- Freeze-dried strawberries, pulsed to a coarse powder.
- Golden Oreos, crushed into crumbs.
- Softened unsalted butter.
For the Strawberry Cookies
- Strawberry cake mix (standard box size).
- All-purpose flour.
- Cornstarch.
- Softened unsalted butter.
- Butter-flavored shortening.
- Large eggs.
- Vanilla extract.
For the Cream Cheese Frosting
- Softened cream cheese.
- Softened unsalted butter.
- Powdered sugar.
- Vanilla extract.
- Milk (for thinning).
Notes & Substitutions
- Freeze-dried strawberries: essential for flavor. According to King Arthur Baking, freeze-dried fruit powders enhance flavor and color without artificial dyes.
- Golden Oreos: vanilla wafers or shortbread work.
- Cake mix: try vanilla or white for base.
- Shortening: helps cookie texture, don’t omit. Using shortening in cookies can create a more tender texture and help them hold their shape compared to butter alone.
- Cream cheese: full-fat for best results.
- Milk: use cream for richer frosting.
How to Make Strawberry Crunch Cookies
Prepare the Strawberry Crunch Topping
- Pulse Golden Oreos in a food processor until fine crumbs; measure 1 cup aside.
- Pulse freeze-dried strawberries until a coarse powder, some small chunks allowed.
- Combine the 1 cup crumbs with 1 1/4 cups strawberry powder and softened butter. Use your hands or a spoon to blend until evenly coated.
- Set the topping aside, ready to press onto the cookies after baking.
Bake the Strawberry Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk strawberry cake mix, all-purpose flour, and cornstarch to blend.
- Add softened butter, shortening, eggs, and vanilla; beat with a mixer until a thick dough forms.
- Use a 1/4 cup to portion dough onto a lined baking sheet. Shape into rounds and slightly flatten into discs.
- Bake for 11–13 minutes, until just set. Do not overbake for soft cookies. Let cookies cool completely on the sheet.
Make the Cream Cheese Frosting
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla; beat until creamy.
- Add milk a little at a time to reach your desired piping or spreading consistency.
- Once cookies are cooled, frost the tops and sprinkle with the Strawberry Crunch topping. Serve immediately or refrigerate to set.
Pro Tips for Success
- Ensure all dairy is room temperature for smooth mixing.
- Avoid over-mixing the cookie dough to keep them tender.
- Do not overbake; soft cookies stay deliciously chewy.
- Adjust frosting thickness with a touch more or less milk.
- Use high-quality freeze-dried strawberries for vibrant flavor.
- For extra crisp topping, chill cookies before frosting.
- Troubleshooting: cookies spreading too much? Chill the dough briefly before baking.
- Troubleshooting: frosting too runny? Whisk in more powdered sugar.
Serving Suggestions, Storage, and Variations
- Serving: Enjoy with coffee, tea, or a cold glass of milk. Great for parties and bake sales.
- Storage: Airtight container in the refrigerator up to 4 days.
- Freezing: Freeze un-frosted cookies up to 3 months; freeze the crunch topping separately.
- Cake mix Variations: Vanilla, white, or even chocolate cake mix for different flavor profiles.
- Extra Strawberry Flavor: Fold in a thin layer of strawberry jam or add fresh strawberry slices just before serving (for a lighter texture, not as concentrated as freeze-dried).
- Crunch Variations: Try mint or lemon Oreos for a fresh twist.
- Garnish: A light drizzle of white chocolate or pastel sprinkles makes these cookies festive.
Nutrition Information
Approximate values per cookie (may vary by ingredient brands): 592 kcal; 75 g carbohydrates; 5 g protein; 31 g fat (including 15 g saturated and 2 g trans fats); 53 g sugars; 411 mg sodium; 99 mg calcium; 670 IU vitamin A.
| Serving: 1 cookie | 1 cookie |
|---|---|
| Calories | 592 kcal |
| Carbohydrates | 75 g |
| Protein | 5 g |
| Fat | 31 g |
| Saturated Fat | 15 g |
| Trans Fat | 2 g |
| Sodium | 411 mg |
| Potassium | 59 mg |
| Fiber | 0.3 g |
| Sugar | 53 g |
| Vitamin A | 670 IU |
| Calcium | 99 mg |
| Iron | 1 mg |
FAQ
How long do these cookies last?
Stored refrigerated, they stay fresh for up to 4 days. For best texture, keep them in an airtight container.
Can I make the strawberry crunch topping ahead of time?
Yes, you can. Store the topping in an airtight container at room temperature for up to a week.
What if I don’t have a food processor?
Crush the Oreos in a sealed bag with a rolling pin. It works just as well for the topping.
Conclusion
These Easy Strawberry Crunch Cookies deliver a delightful balance of textures: a soft, chewy center, creamy frosting, and a bright, crisp strawberry crunch topping. The cake-mix shortcut keeps prep simple while the frosting adds a luxurious finish. They’re forgiving, crowd-pleasing, and perfect for busy parents who want a bakery-worthy treat without the fuss. Give them a try, share the joy, and let Strawberry Crunch Cookies become your go-to dessert for every occasion. Happy baking!
Easy Strawberry Crunch Cookies
Equipment
- Food Processor
- Large bowl
- whisk
- Hand held or stand mixer
- ¼ cup measure
- Silicone mat
- Baking sheet
- Medium bowl
- Piping bag (optional)
Ingredients
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
Strawberry Crunch Topping
- Pulse Golden Oreos into crumbs and set aside 1 cup. Pulse freeze-dried strawberries into a powder.
- Combine the strawberry powder with Oreo crumbs and softened butter, mixing until evenly coated, then set aside.
Strawberry Cookies
- Preheat the oven to 350°F.
- Whisk together strawberry cake mix, flour, and cornstarch in a large bowl.
- Add softened butter, shortening, eggs, and vanilla extract to the dry mix and cream until a thick dough forms.
- Measure ¼ cup dough for each cookie, form into discs, and bake 6 at a time for 11-13 minutes until baked through.
- Remove cookies and let them cool completely on the baking sheet before baking the next batch.
Cream Cheese Frosting
- While cookies cool, combine softened cream cheese, butter, powdered sugar, vanilla, and milk in a medium bowl.
- Mix until thick and spreadable, adding more milk if needed.
- Spread or pipe frosting onto each cooled cookie, then sprinkle with the Strawberry Crunch Topping before serving.
- Refrigerate any leftovers for up to 4 days or freeze for up to 3 months.
