Easy Strawberry Crunch Cookies That Taste Like Summer
Soft strawberry cookies topped with cream cheese frosting and a buttery strawberry crunch coating.
Ingredients
Ingredients
- 1 cup Nilla Wafers finely crushed
- 1 cup freeze-dried strawberries crushed
- 3 tablespoons unsalted butter softened (for crunch topping)
- 1 box strawberry cake mix 15.25 oz
- 1/2 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup unsalted butter softened (for cookie dough)
- 1 1/2 teaspoons vanilla bean paste
- 3 large eggs
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened (for frosting)
- 1/2 tablespoon vanilla bean paste for frosting
- 3 1/2 cups powdered sugar
- Pinch of salt
- 3 tablespoons milk
Instructions
- Prepare the strawberry crunch topping: In a medium bowl, combine the crushed Nilla Wafers and crushed freeze-dried strawberries.
- Add 3 tablespoons softened butter to the crumb mixture and use your fingers to rub it in until the mixture is evenly coated and forms a moist, sandy crumble. Set aside.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch until well combined.
- Add 1 cup softened butter, 3 large eggs, and 1 1/2 teaspoons vanilla bean paste to the dry ingredients.
- Beat with a hand mixer on medium speed until a thick, smooth, and sticky dough forms.
- Scoop about 1/4 cup of dough for each cookie, roll into a ball, and place on the prepared baking sheet, leaving space between cookies.
- Gently flatten each dough ball slightly with your hand or the bottom of a glass.
- Bake for 11 minutes, or until the edges are set and the centers look slightly soft and puffy.
- Remove the baking sheet from the oven and let the cookies cool completely on the pan.
- While the cookies cool, make the frosting: In a mixing bowl, beat the cream cheese and 1/4 cup softened butter together until smooth and creamy.
- Add the powdered sugar, 1/2 tablespoon vanilla bean paste, pinch of salt, and milk, then beat until thick, smooth, and spreadable.
- Once the cookies are completely cool, spread a generous layer of cream cheese frosting over the top of each cookie.
- Immediately sprinkle or gently press the strawberry crunch topping onto the frosted cookies, covering the tops evenly.
- Serve right away or refrigerate briefly to help the frosting set.
Notes
- Use fully cooled cookies before frosting to prevent the frosting from melting and the crunch topping from getting soggy.
- Store finished cookies in an airtight container in the refrigerator for up to 3 days; let sit at room temperature for 10–15 minutes before serving.
- Store finished cookies in an airtight container in the refrigerator for up to 3 days; let sit at room temperature for 10–15 minutes before serving.