Strawberry Crunch Cookies are more than just a treat; they’re a story of creativity and delicious moments. Sophia, a young girl with a passion for baking, was determined to create something unique for her school bake sale. She wanted her cookies to stand out, so she combined her favorite ingredients—sweet strawberry cake mix, buttery cookies, and a crunchy strawberry topping. As the smell of freshly baked cookies filled her kitchen, Sophia smiled, knowing she had created something special. Little did she know, her Strawberry Crunch Cookies would not only win hearts at the bake sale but would also become a family favorite for years to come.
How to Make Delicious Strawberry Crunch Cookies
- Total Time: 45 minutes
Description
Strawberry Crunch Cookies are a soft, chewy, and flavorful treat made with strawberry cake mix, crushed Golden Oreos, and freeze-dried strawberries. Topped with rich cream cheese frosting and a crunchy strawberry topping, these cookies are a fun and nostalgic dessert inspired by strawberry shortcake ice cream bars. They’re perfect for parties, bake sales, or whenever you’re craving something fruity and sweet!
Ingredients
Strawberry Crunch Cookies
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
Strawberry Crunch Cookies
Strawberry Crunch Topping
- Add Golden Oreos to food processor* and pulse until you have crumbs. Pour 1 cup into bowl. Add freeze dried strawberries to food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated. Set aside until cookies are ready.
- Preheat the oven to 350°.
Strawberry Cookies
- Combine the strawberry cake mix, all purpose flour and cornstarch in a large bowl. Whisk the ingredients together to combine. Add the softened butter, shortening, eggs and vanilla extract to the dry mixture and cream together using a hand held {or stand} mixer. The dough will be a nice thick consistency.
- Use a ¼ cup to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs, baking 6 cookies at a time. Bake for 11-13 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.
Cream Cheese Frosting
- While the cookies are cooling start making the frosting. In a medium bowl combine the softened cream cheese, softened butter, powdered sugar, vanilla extract and milk. Mix using a hand held {or stand} mixer until thick but spreadable. Add more milk if needed.
- Spread the frosting on top of each cookie or add the frosting to a piping bag and pipe the frosting on the top of each cookie. Add Strawberry Crunch Topping to the top of each cookie and serve.
- Refrigerate leftovers for up 4 days or freeze for up to 3 months.
Notes
Strawberry Crunch Cookies
For a stronger strawberry flavor, add a few drops of strawberry extract to the dough or frosting.
You can use store-bought frosting to save time.
Refrigerate cookies if frosted with cream cheese and consume within 3–4 days.
Unfrosted cookies can be frozen for up to 2 months.
Try swapping strawberry cake mix with lemon or vanilla for a flavor twist!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 592kcal
- Sugar: 53g
- Sodium: 411mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 2g
- Carbohydrates: 75g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 91mg
Strawberry Crunch Cookies put a playful spin on the classic cookie, delivering bold strawberry flavor in every bite. Made with strawberry cake mix, crushed Golden Oreos, and freeze-dried strawberries, these cookies come out soft, chewy, and bursting with fruity sweetness. A layer of creamy cream cheese frosting and a crunchy strawberry topping take them to the next level. Whether you’re a die-hard strawberry fan or just love fun desserts, these cookies are a must-try. In this guide, we’ll cover everything from ingredients and step-by-step instructions to tips on storing, freezing, and customizing your batch.
Table of Contents
Table of Contents
Ingredients You’ll Need to Make Strawberry Crunch Cookies
- Strawberry Cake Mix
The base of these cookies is strawberry cake mix, which brings out the classic sweet and fruity strawberry flavor. - Flour
Flour helps give the cookies structure and body, making them thick but still tender. - Cornstarch
Cornstarch is key in ensuring these cookies remain soft and light in texture. - Butter
Butter is added for flavor and helps bind the ingredients together, adding a rich taste to the cookies. - Butter Flavored Shortening
This ingredient helps keep the cookies thick and adds to their chewy texture. - Eggs
Eggs bind the dough together and add to the overall richness of the cookies. - Vanilla Extract
Vanilla adds an extra depth of flavor to complement the strawberry taste.
The Cream Cheese Frosting Ingredients
- Cream Cheese
The cream cheese in the frosting balances out the sweetness and gives it a rich, tangy flavor. - Butter
Just like the cookies, the frosting requires butter for added flavor and smooth texture. - Vanilla Extract
A splash of vanilla enhances the flavor of the cream cheese frosting. - Powdered Sugar
Powdered sugar ensures the frosting is smooth and sweet without any graininess. - Milk
Milk is added to adjust the consistency of the frosting, making it spreadable.
The Strawberry Crunch Topping
- Golden Oreos
Golden Oreos are the base for the crunch topping, providing a sweet, buttery crunch that complements the softness of the cookies. - Freeze-Dried Strawberries
Freeze-dried strawberries are pulverized into powder to infuse the topping with more intense strawberry flavor. - Butter
Butter is mixed into the Oreo and strawberry crumb mixture, ensuring the crunch topping sticks together and holds its texture.
How to Make Strawberry Crunch Cookies with a Cake Mix
- Prepare the Crunch Topping
Start by pulsing Golden Oreos and freeze-dried strawberries in a food processor until you have crumbs and powder. Mix them together and add softened butter, then work it all together until evenly coated. Set this mixture aside. - Combine Dry Ingredients
In a large bowl, whisk together the strawberry cake mix, flour, and cornstarch to combine. - Cream the Wet Ingredients
Add softened butter, shortening, eggs, and vanilla extract to the dry mixture and cream them together using a hand mixer until the dough reaches a thick consistency.
Shaping and Baking the Cookies
- Measure and Shape the Dough
Use a ¼ cup to scoop cookie dough onto a baking sheet lined with parchment paper or a silicone mat. Shape each dough ball into a round disc. - Baking the Cookies
Bake for 11-13 minutes at 350°F or until the cookies are golden but not overcooked. Allow them to cool completely on the baking sheet.
Making the Cream Cheese Frosting
- Combine the Ingredients
In a medium bowl, mix softened cream cheese, butter, powdered sugar, vanilla extract, and milk. Beat the mixture until thick and spreadable, adding more milk if necessary. - Frost the Cookies
Spread the frosting on each cookie using a knife or a piping bag for a more decorative look.
Adding the Strawberry Crunch Topping
- Top the Cookies
Once the frosting is applied, sprinkle the strawberry crunch topping over the frosted cookies for a sweet and crunchy finish.
Storing and Freezing Strawberry Crunch Cookies
- How to Store These Cookies
Store the cookies in an airtight container in the refrigerator for up to 4 days to keep them fresh. - Can I Freeze Strawberry Crunch Cookies?
Yes, you can freeze the cookies! Just freeze the cookies before frosting, then wrap them tightly in plastic wrap and place them in an airtight container. When ready to enjoy, allow them to thaw at room temperature before adding the frosting.
Conclusion: Strawberry Crunch Cookies
Strawberry Crunch Cookies are a playful and flavorful dessert that’s sure to impress. Combining soft, chewy cookie centers with creamy frosting and a crispy strawberry topping, these cookies offer a unique blend of textures and flavors in every bite. They’re made with simple ingredients like strawberry cake mix, crushed Golden Oreos, and freeze-dried strawberries, making them as easy to prepare as they are delicious to eat.
What sets these cookies apart is their vibrant appearance and bold strawberry taste. The cream cheese frosting adds a rich, tangy layer that perfectly complements the sweetness of the cookie, while the strawberry crunch topping provides that extra wow factor. Whether you’re baking for a party, a holiday celebration, or just because, Strawberry Crunch Cookies are guaranteed to be a crowd-pleaser.
For more recipes follow me in Facebook and Pinterest
Frequently Asked Questions (FAQ): Strawberry Crunch Cookies
How do I store these cookies?
Strawberry Crunch Cookies should be stored in an airtight container at room temperature. They stay fresh for about 3 to 4 days. If your cookies are frosted with cream cheese frosting, it’s best to refrigerate them to keep the topping safe and fresh. Place parchment paper between layers to prevent sticking.
Can I freeze Strawberry Crunch Cookies?
Yes! These cookies freeze very well. You can freeze them either before or after baking. If freezing cookie dough, scoop it into balls and freeze on a baking sheet before transferring to a freezer bag—this way, you can bake a few at a time when you’re ready. For baked cookies, let them cool completely and freeze them in layers separated by parchment. Frosted cookies should be frozen individually on a tray first, then stored in a sealed container or freezer bag. Use within 2 months for best results.
Can I use a different flavored cake mix for the cookie?
Absolutely! While strawberry cake mix gives them their signature flavor, you can easily swap it for vanilla, lemon, or even chocolate for a fun twist. Just keep in mind that the flavor profile will change, and you may want to adjust the mix-ins accordingly.
How can I add more strawberry flavor?
To boost the strawberry flavor, add extra crushed freeze-dried strawberries to both the cookie dough and the topping. A few drops of strawberry extract in the dough or frosting can also enhance the flavor without changing the texture.