Strawberry Crunch Cookies
These bakery-style strawberry crunch cookies combine a soft, pillowy cake-mix base with a rich cream cheese frosting and a unique brown-butter shortbread crumble inspired by classic ice cream bars.
Equipment
- Baking Sheet
- Parchment Paper
- Hand Mixer or Stand Mixer
- Small saucepan
Ingredients
Strawberry Crunch Topping
- 1 1/4 cups freeze dried strawberries
- 1 cup Golden Oreos
- 3 Tablespoons butter
Strawberry Cookies
- 1 box strawberry cake mix
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
- 1/2 cup butter
- 1/2 cup butter flavored shortening
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/4 cup butter
- 1/2 Tablespoon vanilla extract
- 3 1/2-4 cups powdered sugar
- 1-3 Tablespoons milk
Instructions
Make the brown-butter strawberry crunch topping
- Crush the Golden Oreos into fine, sandy crumbs with some small pebbles for texture. Measure 1 cup into a mixing bowl.
- Pulse the freeze-dried strawberries into a fine powder. Mix 1 1/4 cups of this strawberry powder into the Oreo crumbs until the mixture is vibrant pink.
- Melt 3 tablespoons of butter in a saucepan over medium heat. Continue swirling until brown specks appear and it smells nutty. Immediately pour the browned butter over the crumbs and stir until clumpy. Set aside to cool.
Mix the cookie dough
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch until uniform to prevent dry pockets.
- Add 1/2 cup butter, shortening, eggs, and vanilla. Mix with a hand or stand mixer until a thick, plush, and scoopable dough forms.
Scoop and bake, then cool completely
- Using a 1/4 cup measure, scoop dough onto the sheet. Gently press each mound into a thick disc. Bake for 11-13 minutes until the edges are firm and dry but the centers remain soft.
- Allow the cookies to cool completely on the baking sheet to ensure they set properly without cracking.
Frost and finish with crunch
- Beat the cream cheese and 1/4 cup butter until silky. Mix in powdered sugar, vanilla, and milk until you achieve a thick, spreadable consistency.
- Apply the frosting to the stone-cold cookies. Firmly press the cooled crunch topping into the frosting to ensure full coverage and a classic look.
Notes
Storage Tip: Because of the cream cheese frosting, store these cookies in an airtight container in the refrigerator for up to 4-5 days. The flavor actually improves after the first night.
Texture Tip: For the best results, use the "cookie scoot" method. Use a round glass to swirl the cookies into perfect circles immediately after they come out of the oven.
Advance Prep: If making ahead, keep the cookie bases and crunch topping separate until serving to maintain maximum crispness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 55mgSodium: 310mgPotassium: 95mgFiber: 1gSugar: 38gVitamin A: 240IUVitamin C: 5mgCalcium: 45mgIron: 1.2mg
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