Strawberry Crunch Cookies with Cream Cheese Frosting
These bakery-style cookies are packed with strawberry flavor thanks to the crushed freeze-dried strawberries mixed into the cookie dough! Topped with a strawberry cream cheese frosting and, just like the popular strawberry crunch ice cream bars, these strawberry cookies have a golden Oreo and strawberry cookie crunch topping.
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Servings: 12 cookies
Ingredients
- 1 cup salted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries finely crushed, about .5 ounce bag
Strawberry Cream Cheese Frosting
- 8 ounce block cream cheese room temperature
- 1/2 cup salted butter room temperature
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries finely crushed
- 3 cups powdered sugar
Strawberry Crumbs
- 5 golden Oreos finely crushed
- 1/4 cup freeze-dried strawberries crushed
Instructions
Make the cookies:
- Pulse the freeze-dried strawberries in a food processor until they are a fine crumb. Set aside. Prepare a baking sheet with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer on medium speed to cream the butter, granulated sugar, and brown sugar for about two minutes. Add the vanilla extract and then the eggs one at a time while continuously mixing.
- Add the baking soda, salt, and flour to the mixing bowl. Finally, add the crushed freeze-dried strawberries. Scrape the sides of the bowl with a rubber spatula to fully incorporate all the ingredients.
- Use your hands or a 3-tablespoon cookie scoop to measure the cookie dough balls (this makes large, bakery-style cookies. If you'd like smaller cookies, measure out 2-teaspoon sized cookie dough balls). Line them up on the parchment paper-lined baking sheet and allow them to chill for 30 minutes before baking.
- While the cookies are chilling, preheat the oven to 350℉. Bake the cookies 3 inches apart to allow room for them to spread. I bake these cookies 4 at a time. Bake for 12-14 minutes. The cookies are done when they start getting golden brown on the outside edges, but the middles are still underbaked. They will bake more on the cookie sheet. Allow them to cool for about 10 minutes before transferring them to a wire rack to cool completely.
Make the frosting:
- Finely crush the freeze-dried strawberries and set aside. In a large mixing bowl, use an electric mixer to cream together the cream cheese and butter for about 2 minutes. Then add the vanilla extract.
- Gradually add the powdered sugar to the bowl as you mix. Scrape the sides of the bowl as needed, so you can incorporate the dry powdered sugar. Finally, mix in the crushed freeze-dried strawberries.
Make the cookie crumble
- Crush the Golden Oreos and freeze-dried strawberries in a food processor until they resemble a course crumb.
- Frost the cooled cookies and sprinkle the cookie crumb over the frosting. Enjoy!
Notes
Store these cookies in an airtight container in the fridge for up to 5 days. You can also freeze them in an airtight container for up to 3 months. Chill beforehand before transferring to the freezer.
Nutrition
Serving: 1cookie | Calories: 750kcal | Carbohydrates: 109g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 483mg | Potassium: 492mg | Fiber: 4g | Sugar: 80g | Vitamin A: 1008IU | Vitamin C: 361mg | Calcium: 55mg | Iron: 8mg
Calories: 750kcal
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