Description
These Easy Strawberry Crunch Cookies feature a delicious strawberry cake mix base topped with a creamy cream cheese frosting and a crunchy strawberry-Golden Oreo topping. Perfectly sweet and bursting with strawberry flavor, they are simple to make and ideal for sharing at 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 the crumbs into a bowl. Add freeze dried strawberries to the food processor and pulse until coarse powder with a few chunks remains. Add 1 ¼ cups strawberry powder to the Oreo crumbs. Add softened butter and mix with hands or spoon until everything is evenly coated. Set aside.
- Preheat Oven: Preheat oven to 350°F (175°C).
- 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. Using a handheld or stand mixer, cream ingredients together until dough is thick.
- Form and Bake Cookies: Use a ¼ cup measuring cup to scoop cookie dough onto a silicone mat or parchment-lined baking sheet, forming round discs. Bake six cookies at a time for 13 minutes or until cooked through but not overbaked. Let cookies cool completely on the baking sheet before removing. Repeat with remaining dough.
- Make Cream Cheese Frosting: While cookies cool, in a medium bowl, combine softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk. Mix with a mixer until thick but spreadable. Add more milk as needed.
- Assemble Cookies: Spread or pipe cream cheese frosting onto each cooled cookie. Top with the prepared Strawberry Crunch Topping.
- Store Leftovers: Refrigerate any leftover cookies 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 no food processor is available, place ingredients in a zipper bag and crush with a rolling pin.
- Store extra Strawberry Crunch Topping in an airtight container at room temperature for up to one week; use it for other desserts like cheesecake cones or strawberry shortcake.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
