why make this recipe
Easy Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberries with the crunchiness of cookies. These cookies are perfect for any occasion, whether you are hosting a gathering, celebrating a special event, or just need a tasty snack for yourself. The unique flavors and textures make them a hit among friends and family, especially for strawberry lovers.
how to make Easy Strawberry Crunch Cookies
Ingredients
- 1 1/4 cups freeze dried strawberries, pulsed to coarse powder
- 1 cup Golden Oreos, crumbs (about 15 cookies)
- 3 tablespoons butter, softened
- 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
- 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
Directions
- For the Strawberry Crunch Topping, pulse the Golden Oreos in a food processor until crumbly. In a bowl, mix the crumbs with the freeze dried strawberry powder and 3 tablespoons of softened butter until evenly coated. Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch. Whisk together. Add the softened butter, butter flavored shortening, eggs, and vanilla extract; cream together until thick.
- Use a 1/4 cup measure to scoop dough onto a baking sheet lined with parchment paper. Form into round discs, baking 6 at a time. Bake for 11-13 minutes, then cool completely on the baking sheet.
- For the Cream Cheese Frosting, in a medium bowl, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until thick but spreadable. Adjust consistency with more milk if needed.
- Spread frosting on cooled cookies and top with Strawberry Crunch Topping. Serve immediately and refrigerate leftovers for up to 4 days or freeze for up to 3 months.
how to serve Easy Strawberry Crunch Cookies
These cookies can be served on their own as a delicious treat. They are also great for parties and gatherings. To impress your guests, arrange the cookies on a platter and garnish with fresh strawberries. Serve them with a cup of tea or coffee for a delightful snack.
how to store Easy Strawberry Crunch Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, place them in the freezer for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.
tips to make Easy Strawberry Crunch Cookies
- Make sure the butter and cream cheese are softened to room temperature for easy mixing.
- If you prefer a thicker frosting, add more powdered sugar.
- For a burst of flavor, you can add chocolate chips to the cookie dough.
- Feel free to adjust the amount of strawberry powder to suit your taste.
variation
You can try using different flavors of cake mix, like vanilla or chocolate, to create a variety of cookies. Additionally, you can replace the Golden Oreos with other types of cookies to explore different flavors.
FAQs
Q: Can I use fresh strawberries instead of freeze dried?
A: Fresh strawberries will add moisture and may alter the cookie’s texture. It’s best to stick with freeze dried strawberries for the right consistency.
Q: Can I make these cookies ahead of time?
A: Yes! You can make the cookies and freeze them before frosting. Just thaw and frost them when you are ready to serve.
Q: What if I don’t have butter flavored shortening?
A: You can use regular shortening or just increase the amount of butter in the recipe.
Easy Strawberry Crunch Cookies
Ingredients
Method
- Pulse the Golden Oreos in a food processor until crumbly.
- In a bowl, mix the crumbs with the freeze dried strawberry powder and 3 tablespoons of softened butter until evenly coated.
- Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch. Whisk together.
- Add the softened butter, butter flavored shortening, eggs, and vanilla extract; cream together until thick.
- Use a 1/4 cup measure to scoop dough onto a baking sheet lined with parchment paper. Form into round discs, baking 6 at a time.
- Bake for 11-13 minutes, then cool completely on the baking sheet.
- In a medium bowl, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until thick but spreadable.
- Adjust consistency with more milk if needed.
- Spread frosting on cooled cookies and top with Strawberry Crunch Topping.
- Serve immediately and refrigerate leftovers for up to 4 days or freeze for up to 3 months.