You know those iconic pink-and-vanilla coated ice cream bars from the school lunch days Yeah, the ones on a stick that we may or may not still chase down the ice cream truck for? Imagine all that nostalgic flavor packed into a soft, buttery cookie with a cream cheese swirl. That’s what you get with these Strawberry Crunch Cookies.
This recipe has everything: a tender strawberry cookie base, dreamy frosting, and a crunchy strawberry topping that’s pure magic. Whether you’re craving scooter crunch vibes or looking for a treat to impress guests, these cookies are everything you didn’t know you needed.
Why You’ll Love These Strawberry Crunch Cookies
- Taste like your favorite strawberry cookie dough ice cream, but in cookie form
- Layered with flavor and texture (hi, cookies crunch topping!)
- Easy to make with boxed cake mix
- The topping alone Golden Oreos + freeze-dried strawberries is enough to make you swoon
- They’re totally Instagram-worthy 💗
Ingredients You’ll Need (Full amounts in the recipe card below!)
We’re working with three simple parts: the cookie, the frosting, and the crunch. Together? Heaven.
- Strawberry cookie base made with cake mix, flour, butter, and a splash of vanilla.
- Cream cheese frosting soft, sweet, and vanilla-kissed.
- Crunchy strawberry topping that tastes like crushed-up joy.
How to Make Strawberry Crunch Cookies
Step 1: Make the Crunchy Strawberry Topping
In a food processor or zip-top bag, pulse freeze-dried strawberries into a coarse powder (leave some little bits for texture). Do the same with the Golden Oreos.
Combine the crumbs in a bowl with softened butter, mixing until it forms a clumpy crumble. Set aside you’ll want to eat this by the spoonful but try to resist.
Step 2: Bake the Strawberry Cookies
Preheat your oven to 350°F. In a large bowl, combine the strawberry cake mix, flour, and cornstarch. Add in softened butter, butter-flavored shortening, eggs, and vanilla extract.
Mix until a soft, thick dough forms. Scoop onto a parchment-lined baking sheet and bake for 9–11 minutes, until edges are just set but centers still look soft. Let cool completely.
Step 3: Whip Up the Frosting
In a medium bowl, beat softened cream cheese and butter until smooth. Add vanilla extract, then gradually mix in the powdered sugar, adjusting with milk until you reach your desired consistency. You want it spreadable, not runny.
Step 4: Assemble the Dreamiest Cookies
Once cookies are cool, pipe or spread the frosting generously onto each cookie. Then, press the frosted top into your crunchy strawberry topping so it sticks like a dream.
Boom now you’ve got Oreo strawberry cookies with major “OMG where’d you buy these?!” energy.
Estimated Nutrition
Nutrition Facts (per cookie – approx.)
- Calories: 280
- Carbs: 34g
- Fat: 15g
- Sugar: 22g
- Protein: 2g
Preparation Time
- Prep: 20 minutes
- Bake: 10 minutes
- Assemble & Frost: 10 minutes
- Total: 40 minutes
Tips for Next-Level Strawberry Cookie Magic
- Want bigger cookies? Use a large cookie scoop and add a couple minutes to bake time.
- Make the crunch topping ahead it stores well in the fridge for up to a week.
- No food processor? A rolling pin and a zip bag work just fine to crush cookies and strawberries.
- For a double strawberry hit, mix in a handful of crunchy strawberry bits directly into the cookie dough.
How to Serve and Store
These cookies are best served fresh, but they also keep beautifully. Store them in an airtight container in the fridge for up to 5 days. Just let them sit at room temp for 10–15 minutes before eating (the frosting softens and gets even better).
Planning ahead? You can freeze the unfrosted cookies for up to a month. Thaw, frost, and crunch when ready!
My Strawberry Cookie Obsession
This all started when I was craving that classic strawberry scooter crunch bar and realized I could recreate that vibe with a cookie twist. The result? A bake-sale superstar and family-favorite recipe that disappears every single time. (I now keep extra topping in a jar because it’s borderline addictive.)
FAQ
Can I make these ahead of time?
Yes! Bake and cool the cookies, then frost and top the day you plan to serve for maximum crunch.
What if I can’t find freeze-dried strawberries?
They’re usually in the snack or produce aisle. In a pinch, try strawberry-flavored cereal crushed up, but you’ll miss that intense berry burst.
Can I use margarine instead of butter?
Butter is best for flavor and structure. If you need to sub, use full-fat margarine not a low-fat spread.
Do I need both butter and shortening?
Yep! The shortening adds tenderness and structure, while the butter gives flavor. The combo makes a great textured cookie.
Can I make these with other cake mix flavors?
Totally! Try vanilla or lemon for a different twist. But for that true Strawberry Crunch Cookie flavor, stick with strawberry mix.
How do I get perfectly round cookies?
Right after baking, use a round cookie cutter or glass to gently swirl around the edges to “reshape” them.
Is the frosting pipeable?
Yes! You can pipe with a simple round tip or just spread it on. The texture is fluffy and smooth.
Are these freezer-friendly?
Yes! Freeze cookies without frosting, then frost and add crunch topping fresh for best texture.
Wrap-Up: Strawberry Crunch Cookies = Your New Favorite
These Strawberry Crunch Cookies are the perfect blend of nostalgia and indulgence. With that crunchy strawberry topping and soft strawberry cookie base, they’re like your childhood favorite ice cream bar… but better. Whether you’re making them for a bake sale, a birthday, or just because it’s Tuesday they deliver every single time.
🍓 Ingredients and measurements listed below in the recipe card!
Strawberry Crunch Cookies
These Strawberry Crunch Cookies are soft, sweet, and frosted with cream cheese then dipped in a strawberry Oreo crunch topping, just like the nostalgic strawberry scooter crunch ice cream bars, but in cookie form!Equipment
Ingredients
Strawberry Crunch Topping
- 1 1/4 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
- 1/2 cup butter softened
- 1/2 cup butter flavored shortening
- 3 eggs
- 1 tsp 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
Notes
These cookies are perfect for parties, gifting, or treating yourself. You can store frosted cookies in the fridge for up to 5 days, or freeze unfrosted ones for future sweetness!
