If you are looking for a delightful treat that perfectly blends fruity freshness with a satisfying crunch, the Strawberry Crunch Shortcake Cookies Recipe is an absolute must-try. This recipe takes a classic strawberry cake mix and transforms it into cookies with a beautiful balance of soft, moist texture and a golden, crunchy coating made from crushed Golden Oreos and freeze-dried strawberries. Each bite bursts with flavor and a playful texture contrast that will have you reaching for more. Whether you are serving these for a casual afternoon snack or a sweet finish to a special meal, these cookies bring a cheerful pop of color and a cozy homemade touch that’s hard to beat.
Ingredients You’ll Need
The magic of the Strawberry Crunch Shortcake Cookies Recipe lies in its simple yet purposeful ingredients. Each component has a role, from building the soft cookie base to adding bursts of strawberry flavor and a satisfyingly crunchy finish. Let’s take a look at what you need to gather before baking these irresistible treats.
- Strawberry cake mix: The foundation of flavor and color, offering sweetness and strawberry essence all in one.
- All-purpose flour: Adds structure to the dough, ensuring your cookies hold just the right shape and tenderness.
- Baking powder: Provides a subtle rise, keeping the cookies light and soft.
- Eggs: Bind ingredients together while contributing richness and moisture.
- Vegetable oil: Keeps the cookies moist and tender without overpowering flavor.
- Vanilla extract: Enhances the strawberry notes with a warm, aromatic touch.
- White chocolate chips: Bring creamy sweetness and melty pockets of indulgence in every bite.
- Golden Oreos (crushed): Create the crunchy coating with subtle vanilla flavor and delightful texture contrast.
- Freeze-dried strawberries (crushed): Intensify the strawberry flavor while adding an unexpected crispy element.
- Unsalted butter (melted): Binds the crunchy coating together and adds richness to the topping.
How to Make Strawberry Crunch Shortcake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure an even bake. This simple step sets the stage for perfectly baked cookies with crispy edges and tender centers.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the strawberry cake mix, all-purpose flour, and baking powder. Mixing the dry ingredients first guarantees that the leavening agent and flour are evenly distributed, which helps the cookies bake up uniformly fluffy.
Step 3: Add Wet Ingredients and Form Dough
Into the dry ingredient mixture, add the eggs, vegetable oil, and vanilla extract. Stir until a soft dough forms, smooth but slightly sticky. This dough is the heart of your cookie, holding all those delicious flavors together.
Step 4: Fold in White Chocolate Chips
Gently fold the white chocolate chips into the dough, distributing them evenly. These chips add bursts of creamy sweetness that beautifully complement the tangy strawberry notes and the crunch of the topping.
Step 5: Make the Crunchy Topping
In a separate bowl, mix the crushed Golden Oreos and crushed freeze-dried strawberries with the melted unsalted butter. The butter helps bind the crumbs into a crumbly but cohesive mixture that will stick effortlessly to the cookies and bake up to a golden crunch.
Step 6: Shape Cookies and Apply Crunch
Scoop out roughly 2 tablespoons of dough per cookie and roll into balls. Then, press each dough ball gently into the strawberry crunch mixture so that one side gets coated with the buttery crumbs. This technique ensures each cookie has that signature textured topping when baked.
Step 7: Bake to Perfection
Place the cookies on your prepared baking sheet with the crunch side facing up and leave about 2 inches of space between each. Bake for 10 to 12 minutes or until the edges are set and the cookies turn slightly golden. Don’t overbake—these cookies should be soft and tender inside with a delightful crispy top.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack. This step helps them set perfectly, so your Strawberry Crunch Shortcake Cookies Recipe holds its shape and texture beautifully.
How to Serve Strawberry Crunch Shortcake Cookies Recipe
Garnishes
These cookies shine wonderfully on their own, but if you want to impress, try a light dusting of powdered sugar or a drizzle of melted white chocolate over the top. Fresh strawberry slices or a small dollop of whipped cream on the side will add a charming, elegant touch that complements the cookie’s flavor profile.
Side Dishes
Pair your Strawberry Crunch Shortcake Cookies with a glass of cold milk or a cup of fragrant tea to balance their sweetness. For a heartier dessert, serve alongside vanilla ice cream or a simple lemon sorbet for a refreshing contrast.
Creative Ways to Present
For parties or special occasions, arrange these cookies on a pretty platter layered with fresh strawberries and mint leaves. You could also stack them with a spread of strawberry jam or white chocolate ganache between to create sandwich-style mini desserts that wow your guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Store your Strawberry Crunch Shortcake Cookies Recipe leftovers in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days, making them a great treat to enjoy throughout the week or to share with friends and family.
Freezing
If you want to save the cookies for later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. This prevents them from sticking together and keeps the crunch topping intact. They can be frozen for up to 3 months without losing their delightful texture.
Reheating
To bring back that just-baked warmth and crunch, reheat the cookies in a preheated 300°F oven for 5 to 7 minutes. Avoid microwaving as it can make them soft and chewy instead of crisp and tender.
FAQs
Can I substitute the Golden Oreos with another cookie?
Absolutely! Vanilla sandwich cookies work wonderfully as a substitute, providing a similar sweetness and texture. Just crush them finely to match the topping consistency that complements the strawberry crunch beautifully.
What if I can’t find freeze-dried strawberries?
If freeze-dried strawberries aren’t available, you can substitute with finely chopped fresh strawberries mixed quickly with a little sugar and then lightly pressed into the cookie dough before baking. The texture will be softer, but the flavor remains lovely.
Can these cookies be made gluten-free?
To make this recipe gluten-free, use a gluten-free strawberry cake mix and substitute the all-purpose flour with a gluten-free flour blend. Make sure the crushed cookies in the topping are gluten-free or consider using gluten-free cereal flakes for the crunch.
How do I make the cookies more crunchy all over?
For an extra crunchy cookie throughout, you can add some crushed Golden Oreos directly into the dough along with the white chocolate chips. This will infuse more texture inside while keeping the strawberry crunch topping intact on the outside.
Is it okay to use salted butter instead of unsalted?
While unsalted butter is recommended for better control over salt levels, you can use salted butter if that’s what you have. Just omit any additional salt in the recipe to avoid an overly salty taste in your cookies.
Final Thoughts
If you want to bake something truly special that brightens your day and satisfies every sweet craving, you can’t go wrong with this Strawberry Crunch Shortcake Cookies Recipe. It’s easy to make, wonderfully flavorful, and perfect for sharing with people you love. I can’t wait for you to try these cookies and experience the joy of that magical crunch paired with strawberry sweetness firsthand.
Print
Strawberry Crunch Shortcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crunch Shortcake Cookies offer a delightful twist on classic strawberry desserts, combining the sweet and tangy flavors of strawberry cake mix with a crunchy coating of crushed Golden Oreos and freeze-dried strawberries. Perfectly soft yet crispy on the outside, these cookies are an easy-to-make treat ideal for any American dessert lover looking for a quick and delicious snack.
Ingredients
Cookie Dough
- 1 (15.25 oz) box strawberry cake mix
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Crunch Coating
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the strawberry cake mix, all-purpose flour, and baking powder to create the cookie base.
- Add Wet Ingredients: Incorporate the eggs, vegetable oil, and vanilla extract into the dry mixture and stir until a soft dough forms, ensuring all ingredients are well blended.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips to add bursts of sweetness and texture throughout the cookie dough.
- Prepare Crunch Topping: In a separate bowl, mix the crushed Golden Oreos and freeze-dried strawberries with the melted unsalted butter until the mixture becomes crumbly and sticky, perfect for coating.
- Shape and Coat Cookies: Scoop out 2-tablespoon portions of dough and roll each into a ball. Gently press one side of each ball into the strawberry crunch mixture to coat thoroughly.
- Arrange on Baking Sheet: Place the coated cookies crunch side up on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 10–12 minutes or until the edges are set and the cookies turn slightly golden, indicating they are cooked through.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely for best texture.
Notes
- For extra crunch, press additional strawberry crunch topping onto the cookies immediately after baking while they are still warm.
- If Golden Oreos are unavailable, vanilla sandwich cookies can be used as a substitute for the coating.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
