Description
These Easy Strawberry Crunch Cookies feature a moist, flavorful strawberry cookie base topped with a creamy cream cheese frosting and a delightful strawberry crunch topping made from freeze-dried strawberries and Golden Oreo crumbs. Perfect for a sweet treat with a satisfying crunch.
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 to 4 cups powdered sugar
- 1 to 3 tablespoons milk
Instructions
- Prepare Strawberry Crunch Topping: Add the Golden Oreos to a food processor and pulse until they become crumbs. Transfer 1 cup of crumbs to a bowl. Pulse the freeze-dried strawberries in the food processor until they form a coarse powder with a few chunks remaining. Add 1 ¼ cups of the strawberry powder to the Oreo crumbs. Add softened butter and work it into the mixture using your hands or a spoon until everything is evenly combined. Set aside.
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Make Strawberry Cookie Dough: In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch. Add the softened butter, shortening, eggs, and vanilla extract. Cream the ingredients together using a handheld or stand mixer until the dough is thick and well combined.
- Form and Bake Cookies: Using a ¼ cup measure, scoop the dough onto a silicone mat or parchment-lined baking sheet, shaping each mound into a round disc. Bake six cookies at a time for 13 minutes or until baked through but not overdone. Cool the cookies completely on the baking sheet before removing. Repeat with remaining dough.
- Make Cream Cheese Frosting: While cookies cool, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix until the frosting is thick but spreadable, adding more milk if needed.
- Frost and Top Cookies: Spread or pipe the cream cheese frosting onto each cooled cookie. Sprinkle the prepared Strawberry Crunch Topping over the frosting for a crunchy finish. Serve immediately or store as desired.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
- Ensure butter and cream cheese are at room temperature for easier mixing and better texture.
- If you do not have a food processor, place the Oreos and freeze-dried strawberries into separate zipper bags and crush them using a rolling pin.
- Store extra Strawberry Crunch Topping in an airtight container at room temperature for up to one week to use in other desserts like cheesecake cones or strawberry shortcake.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
