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
- Mixing bowls
- Electric mixer
- Baking Sheet
- Parchment Paper
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
- Pulse freeze-dried strawberries and Golden Oreos separately into crumbs. Mix with softened butter to form the crunchy topping. Set aside.
- Preheat oven to 350°F. In a large bowl, mix cake mix, flour, and cornstarch. Add butter, shortening, eggs, and vanilla. Mix until dough forms.
- Scoop dough onto lined baking sheet. Bake for 9–11 minutes. Cool completely on wire racks.
- Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, adjusting consistency with milk.
- Frost each cooled cookie. Dip or sprinkle with crunchy strawberry topping. Serve and enjoy!
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!