Strawberry Crunch Shortcake Cookies Recipe
Delight in these Strawberry Crunch Shortcake Cookies featuring a moist strawberry cookie base topped with creamy vanilla strawberry frosting and a homemade strawberry crunch crumble for an irresistible texture and flavor combination.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strawberry Crunch Topping
- 3 oz box instant vanilla pudding mix
- 3 oz box strawberry Jello mix
- 1/2 cup unsalted butter, room temperature, divided
- 1/2 cup all-purpose flour, divided
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Strawberry Cookies
- 1 (15.25 oz) box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
- Make the Strawberry Crunch Topping: Preheat your oven to 350°F. In one bowl, combine the instant vanilla pudding mix with 1/4 cup of butter and 1/4 cup of all-purpose flour until a thick dough forms. In another bowl, do the same with the strawberry Jello mix, 1/4 cup butter, and 1/4 cup flour. Lightly combine the two doughs just enough to swirl them together but avoid overmixing. Spread this mixture evenly on a parchment-lined baking sheet and bake for 8 to 11 minutes until set. Remove from oven and allow to cool to room temperature, or speed up cooling by placing it in the freezer for 30 minutes. Once cooled, crumble the baked mixture with your hands into fine pieces resembling strawberry crunch crumble, then set aside.
- Prepare the Cream Cheese Frosting: In a mixing bowl, add the cream cheese, room temperature butter, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer fitted with a paddle attachment, beat for about 2 minutes until the mixture is smooth and fluffy. Set the frosting aside until ready to use.
- Bake the Strawberry Cookies: Preheat the oven again to 350°F. In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil using a rubber spatula to form a dough. Line a baking sheet with parchment paper. Using an ice cream scoop, portion out about 1/4 cup of dough per cookie and place them spaced apart on the baking sheet since they will spread during baking. Bake for 10 to 11 minutes, then remove from the oven and allow cookies to cool completely to room temperature.
- Assemble and Chill: Once the cookies have cooled, spread a generous amount of the cream cheese frosting on top of each cookie. Sprinkle the strawberry crunch topping over the frosting to finish. Place the cookies in the refrigerator and chill for at least one hour to set the frosting and enhance the flavors before serving.
Notes
- Ensure all butter and cream cheese are at room temperature for smooth mixing.
- For a more intense strawberry flavor, use fresh strawberry puree in the frosting or cookie dough.
- Cookies must cool completely before frosting to prevent melting and sliding of the frosting.
- The strawberry crunch topping can be stored in an airtight container for up to a week.
- Chilling the cookies after assembly enhances the texture and flavor integration.
Keywords: strawberry cookies, shortcake cookies, cream cheese frosting, strawberry crunch topping, baked dessert
