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After making the Strawberry Crunch Topping I knew that I needed to make a few recipes to use it on. I had already made this Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust last summer and loved it but no cookies! That needed to be fixed and I was up for the assignment. A soft and delicious strawberry cake mix cookie, topped with cream cheese frosting and strawberry crunch seemed like the only logical solution. Thank goodness I went for it because this Strawberry Crunch Cookie is spectacular! You don’t want to miss it.

Do you love Strawberry Crunch Topping? Make this Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust.

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5 Secrets To The Perfect Cookie

Tips & tricks to achieve the most delicious cookies of your life!

Why you need to make these Strawberry Crunch Cookies!

There doesn’t have to be a reason to make these amazing strawberry cookies but if you think you need one then let me give you a few.

The cookie starts with a cake mix! That makes them so simple to pull together.
The cookie bakes up soft and is the perfect base for the crunch topping.
Cream cheese frosting has just the right amount of zing from the cream cheese to make the cookies not overwhelmingly sweet.
Adding Strawberry Crunch Topping {which is totally no bake} to the top of the cookie gives them extra strawberry flavor and gorgeous color.

Ingredients Needed

Strawberry Cookies

Strawberry Cake Mix-The perfect base for these delicious strawberry cookies.
Flour-Added to help give the cookies more body.
Corn starch-The perfect ingredient so that the cookies are both soft and light in texture.
Butter-Added for flavor and to help bind the ingredients together.
Butter Flavored Shortening-The combination of both butter and shortening helps keep the cookies thick.
Eggs-Another ingredient added to bind the cookie dough.
Vanilla Extract-An amazing flavor ingredient.

Cream Cheese Frosting

Cream Cheese-The perfect addition to give the frosting a flavor that isn’t too sweet.
Butter-Gives the frosting great flavor.
Vanilla Extract-More flavor.
Powdered Sugar-Added to give the frosting sweetness without the grit that other sugars would add.
Milk-Not much is needed to thin the frosting to a spreadable consistency.

Strawberry Crunch Topping

How to make Strawberry Crunch Cookies with a Cake Mix

Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}.
Continue to work it together until everything is evenly coated. Set aside until cookies are ready.
Combine the strawberry cake mix, all purpose flour and cornstarch in a large bowl. Whisk the ingredients together to combine. Add the softened butter, shortening, eggs and vanilla extract to the dry mixture and cream together using a hand held {or stand} mixer. The dough will be a nice thick consistency.
Use a ¼ cup to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs, baking 6 cookies at a time.
Bake for 11-13 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.
While the cookies are cooling, start making the frosting. In a medium bowl combine the softened cream cheese, softened butter, powdered sugar, vanilla extract and milk. Mix using a hand held {or stand} mixer until thick but spreadable. Add more milk if needed. Spread the frosting on top of each cookie or add the frosting to a piping bag and pipe the frosting on the top of each cookie.
Add Strawberry Crunch Topping to the top of each cookie.
Serve and store leftovers in the refrigerator for up to 4 days.

Tips for the Perfect Cookies

Whisk the dry ingredients before adding the butter, eggs and vanilla extract to the cookie dough. This helps all of the ingredients mix together well.
Make sure that the butter and cream cheese are at room temperature for both the cookie dough and frosting. This will ensure that it mixes into the cookie dough and frosting easily and without lumps.
Don’t over bake the cookies. The combination of soft cookie, creamy frosting and crunchy topping is an amazing combination.
Add only enough milk to make the frosting spreadable {or pipable}. If you add too much milk the frosting will be too soft to create a nice layer on the cookies.
Keep the extras Strawberry Crunch Topping in an airtight container at room temperature for up to a week. Use it to make other wonderful recipes, like this Strawberry Crunch Cheesecake Cones, Easy Strawberry Shortcake Crunch Cake and Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust

Frequently Asked Questions:

How do I store these cookies?

The best way to store these cookies is in an airtight container. I suggest storing them in the refrigerator and not at room temperature because of the cream cheese frosting.

They should keep well in the refrigerator for up to 4 days.

Can I freeze Strawberry Crunch Cookies?

These Strawberry Crunch Cookies can be frozen for up to 3 months. The topping may not keep the amazing crunch when it defrosts and the color could bleed into the frosting.

Flavor wise they will be wonderful after freezing.

Can I use a different flavored cake mix for the cookie?

You may use a different flavored cake mix for this cookie and use the same recipe. Just know that you won’t get the extra strawberry flavor that you do with the strawberry cake mix.

I think that a vanilla or chocolate cake mix would both be a great alternative to strawberry.

How can I add more strawberry flavor?

If you would like to add more strawberry flavor to these cookies you can add a layer of strawberry jam between the cookie and the frosting. These Strawberry Jam Cookies are awesome!

You can also add fresh berries to the top of the cookie or to the frosting.

Do you love easy cookies? Try these amazing recipes…

Easy Strawberry Crunch Cookies

A strawberry cake mix is transformed into a delicious cookie that is covered in cream cheese frosting and homemade strawberry crunch topping.

Course: Dessert

Cuisine: American

Author: June Albertson-Dick

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: cookies

Calories: 592kcal

5 from 15 votes

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Ingredients

Strawberry Crunch Topping

1 ¼ 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
½ cup butter {softened}
½ cup butter flavored shortening
3 eggs
1 teaspoon vanilla extract

Cream Cheese Frosting

8 ounces cream cheese {softened}
¼ cup butter {softened}
½ Tablespoon vanilla extract
3 ½-4 cups powdered sugar
1-3 Tablespoons milk

Instructions

Strawberry Crunch Topping

Add Golden Oreos to food processor* and pulse until you have crumbs. Pour 1 cup into bowl. Add freeze dried strawberries to food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated. Set aside until cookies are ready.
Preheat the oven to 350°.

Strawberry Cookies

Combine the strawberry cake mix, all purpose flour and cornstarch in a large bowl. Whisk the ingredients together to combine. Add the softened butter, shortening, eggs and vanilla extract to the dry mixture and cream together using a hand held {or stand} mixer. The dough will be a nice thick consistency.
Use a ¼ cup to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs, baking 6 cookies at a time. Bake for 11-13 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.

Cream Cheese Frosting

While the cookies are cooling start making the frosting. In a medium bowl combine the softened cream cheese, softened butter, powdered sugar, vanilla extract and milk. Mix using a hand held {or stand} mixer until thick but spreadable. Add more milk if needed.
Spread the frosting on top of each cookie or add the frosting to a piping bag and pipe the frosting on the top of each cookie. Add Strawberry Crunch Topping to the top of each cookie and serve.
Refrigerate leftovers for up 4 days or freeze for up to 3 months.

Notes

Make sure that the butter and cream cheese are at room temperature for both the cookie dough and frosting.
If you don't have a food processor, put the ingredients into a zipper bag and smash with a rolling pin.
Keep the extras Strawberry Crunch Topping in an airtight container at room temperature for up to a week. Use it to make other wonderful recipes, like this Strawberry Crunch Cheesecake Cones, Easy Strawberry Shortcake Crunch Cake and Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust.