Easy Strawberry Crunch Cookies
These delightful Easy Strawberry Crunch Cookies feature a soft strawberry cookie base, topped with a creamy cream cheese frosting, and finished with a unique strawberry and Golden Oreo crunch topping. Perfect for a sweet treat or special occasion.
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.
Notes
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.