Strawberry Crunch Cookies

Here’s a delicious Strawberry Crunch Cookies recipe inspired by that nostalgic strawberry shortcake ice cream bar coating — crisp, creamy, and fruity!

🍓 Strawberry Crunch Cookies

Ingredients:

For the Cookies:

• 1 box (15.25 oz) strawberry cake mix

• 2 large eggs

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

For the Crunch Topping:

• 1 cup Golden Oreos (crushed)

• 1/2 cup freeze-dried strawberries (crushed)

• 2 tbsp melted butter

For the Frosting (optional but recommended):

• 4 oz cream cheese (softened)

• 2 tbsp unsalted butter (softened)

• 1 cup powdered sugar

• 1/2 tsp vanilla extract

• 1–2 tbsp milk (to thin, if needed)

Instructions:

1. Make the Cookies:

   • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

   • In a bowl, mix the strawberry cake mix, eggs, oil, and vanilla until a soft dough forms.

   • Scoop tablespoon-sized balls onto the baking sheet (space about 2 inches apart).

   • Bake for 9–11 minutes, until the edges are set. Cool completely.

2. Make the Crunch Topping:

   • In a bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Stir until crumbly and combined.

3. Make the Frosting:

   • Beat the cream cheese and butter until creamy.

   • Add powdered sugar and vanilla, mixing until smooth. Add a little milk if too thick.

4. Assemble:

   • Spread a layer of frosting on each cooled cookie.

   • Sprinkle or press the strawberry crunch topping over the frosting.