Description
Strawberry Crunch Cookies are delightful treats that combine the sweet flavor of strawberries with a satisfying crunch, reminiscent of the classic strawberry shortcake ice cream bars. Here’s a comprehensive recipe to make these delicious cookies at home
Ingredients
Units
Scale
For the Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups powdered sugar
- 1 to 3 tablespoons milk
For the Strawberry Crunch Topping:
- 1 1/4 cups freeze-dried strawberries
- 1 cup Golden Oreo cookies (about 15 cookies)
- 3 tablespoons unsalted butter, softened
Instructions
- Prepare the Strawberry Crunch Topping:
- Place the Golden Oreos in a food processor and pulse until they become fine crumbs. Transfer to a bowl.
- Add the freeze-dried strawberries to the food processor and pulse until they are a coarse powder with some small chunks.
- Combine the strawberry powder with the Oreo crumbs. Add the softened butter and mix with your hands or a spoon until the mixture is evenly coated and resembles a crumbly topping. Set aside.
- Make the Cookies:
- Preheat the 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-held or stand mixer, beat until a thick dough forms.
- Measure out ¼-cup portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly to form discs.
- Bake for 11 to 13 minutes, or until the cookies are set but not overbaked. Remove from the oven and allow them to cool completely on the baking sheets.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Add the vanilla extract and gradually mix in the powdered sugar. Add milk as needed to achieve a thick but spreadable consistency.
- Assemble the Cookies:
- Once the cookies are completely cooled, spread or pipe a generous layer of cream cheese frosting onto each one.
- Sprinkle the prepared strawberry crunch topping over the frosting, pressing gently to adhere.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing.
- Store the cookies in an airtight container in the refrigerator for up to 4 days.
- For added strawberry flavor, consider adding a layer of strawberry jam between the cookie and frosting.