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Strawberry Crunch Cookies

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Strawberry Crunch Cookies are delightful treats that combine soft, strawberry-flavored cookies with a creamy frosting and a crunchy topping reminiscent of the classic strawberry shortcake ice cream bars.

Ingredients

Scale

For the Cookies:

  • 1 box (15.25 oz) strawberry cake mix
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ cup unsalted butter, softened
  • ½ cup butter-flavored shortening
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3½ to 4 cups powdered sugar
  • 1 to 3 tablespoons milk (as needed for consistency)

For the Strawberry Crunch Topping:

  • 1¼ cups freeze-dried strawberries, processed into a coarse powder
  • 1 cup Golden Oreo cookies, crushed (about 15 cookies)
  • 3 tablespoons unsalted butter, softened

Instructions

  1. Prepare the Strawberry Crunch Topping:
    • In a food processor, pulse the Golden Oreos into fine crumbs.
    • Add the freeze-dried strawberry powder to the Oreo crumbs and mix well.
    • Incorporate the softened butter into the mixture until evenly combined. Set aside.
  2. Make the Cookie Dough:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
    • In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch.
    • Add the softened butter, shortening, eggs, and vanilla extract to the dry ingredients. Using a hand or stand mixer, blend until a thick dough forms.
    • Scoop ¼-cup portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough mound slightly to form discs.
  3. Bake the Cookies:
    • Bake in the preheated oven for 11 to 13 minutes, or until the cookies are set but not overbaked.
    • Remove from the oven and allow the cookies to cool completely on the baking sheets.
  4. Prepare the Cream Cheese Frosting:
    • In a medium bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.
    • Add the vanilla extract and mix well.
    • Gradually add the powdered sugar, beating continuously until the frosting is thick and spreadable. Adjust the consistency with milk as needed.
  5. Assemble the Cookies:
    • Once the cookies have cooled, spread or pipe a generous layer of cream cheese frosting on top of each.
    • Sprinkle the prepared strawberry crunch topping over the frosting, pressing gently to adhere.
  6. Serve and Store:
    • Enjoy the cookies immediately or store them in an airtight container in the refrigerator for up to 4 days.

Notes

  • Ensure the butter and cream cheese are at room temperature before mixing to achieve a smooth frosting.
  • Avoid overbaking the cookies to maintain a soft and tender texture.
  • The combination of butter and shortening in the cookie dough helps achieve a balance between flavor

Find it online: https://recipe.newsvks.com/strawberry-crunch-cookies/