Description

These nostalgic strawberry crunch cookies start with a cake mix base and are topped with fluffy cream cheese frosting and a buttery strawberry crumble.

Ingredients

For the Cookies:

1 box (15 oz) strawberry cake mix

2 large eggs

1/3 cup vegetable oil

For the Cream Cheese Frosting:

4 oz cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1 cup powdered sugar

1 tsp vanilla extract

For the Strawberry Crunch Topping:

1 (3 oz) box instant vanilla pudding mix

1 (3 oz) box strawberry gelatin mix

1/2 cup all-purpose flour, divided

1/2 cup unsalted butter, room temperature, divided

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Instructions

Make Crunch Topping:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In one bowl, mix vanilla pudding mix, 1/4 cup flour, and 1/4 cup butter until crumbly.

In another bowl, mix strawberry gelatin, remaining 1/4 cup flour, and 1/4 cup butter.

Crumble both doughs onto baking sheet and bake for 7–10 minutes until slightly golden. Let cool, then crush into fine crumbs.

Prepare Cookies:
Lower oven temperature to 350°F (if needed).

In a large bowl, mix strawberry cake mix, eggs, and oil until dough forms.

Scoop dough onto lined baking sheet, spacing 2 inches apart.

Bake for 8–11 minutes or until edges are set. Cool completely.

Make Frosting:
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.

Assemble Cookies:
Spread frosting on each cooled cookie. Sprinkle generously with the prepared strawberry crunch topping.

Notes

Chill cookie dough before baking to prevent spreading.

Use freeze-dried strawberry powder if strawberry gelatin is unavailable.

For a fresh touch, add diced strawberries to the dough.

Frosting can be made dairy-free with plant-based butter and cream cheese.

Prep Time: 1 hour (includes cooling)
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American