Description
Delight in these Easy Strawberry Crunch Cookies that combine the sweetness of strawberry cake mix with a crunchy topping made from freeze-dried strawberries and Golden Oreo crumbs. Topped with a creamy, luscious cream cheese frosting, these cookies offer a perfect balance of fruity flavor and rich texture, ideal for any occasion.
Ingredients
Units
Scale
Strawberry Crunch Topping
- 1 1/4 cups freeze dried strawberries, pulsed to coarse powder
- 1 cup Golden Oreos, crushed (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
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tablespoon vanilla extract
- 3 1/2 - 4 cups powdered sugar
- 1-3 tablespoons milk
Instructions
- Prepare Strawberry Crunch Topping: Pulse Golden Oreos in a food processor until finely crumbed and transfer 1 cup of crumbs into a bowl. Next, pulse freeze-dried strawberries until you achieve a coarse powder with occasional chunks. Add 1 ¼ cups of this powder to the Oreo crumbs, then mix in the softened butter using your hands or a spoon until the mixture is evenly coated. Set aside.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for baking.
- Make Strawberry Cookie Dough: In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch. Add the softened butter, butter flavored shortening, eggs, and vanilla extract. Use a hand-held or stand mixer to cream all ingredients until forming a thick, consistent dough.
- Shape and Bake Cookies: Using a ¼ cup measure, scoop cookie dough onto a silicone mat or parchment-lined baking sheet, forming round discs. Bake 6 cookies at a time for 11-13 minutes, or until fully baked but not overcooked. Let cookies cool completely on the baking sheet before moving on. Repeat for the remaining dough.
- Prepare Cream Cheese Frosting: While the cookies cool, combine softened cream cheese, butter, powdered sugar, vanilla extract, and milk in a medium bowl. Mix with a hand mixer until the frosting is thick but spreadable. Adjust milk quantity to achieve desired consistency.
- Frost and Top Cookies: Spread or pipe the cream cheese frosting over each cooled cookie. Generously sprinkle the prepared Strawberry Crunch Topping on each frosted cookie. Serve immediately or store.
- Storage: Refrigerate leftover cookies for up to 4 days or freeze them for up to 3 months to maintain freshness.
Notes
- Use a food processor for efficient grinding of Oreos and freeze-dried strawberries.
- Ensure cookies cool completely before frosting to prevent melting.
- Adjust frosting thickness by adding milk gradually.
- Cookies can be frozen with frosting, but topping is best added after defrosting for maximum crunch.
- This recipe yields about 12 large cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
