Frosted Strawberry Cookies with Crunch Topping
These unique strawberry flavored cookies are easy to make and a special treat! The buttercream frosting along with the Oreo crunch topping make these cookies decadent and delicious. These Frosted Strawberry Cookies with Crunch Topping are sure to become a favorite recipe!
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What do I need to make the Strawberry Cookies with Crunch Topping?
You will need ingredients to make the cookies, buttercream frosting and crunch topping. Here is what you should have on hand to prepare these frosted cookies:
- Butter
- Granulated white sugar
- Eggs
- Vanilla
- Seedless strawberry preserves or jam
- Flour
- Salt
- Baking powder
- Powdered sugar
- Golden vanilla flavored Oreos
- Strawberry flavored jello
- Pink or red food coloring-optional
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How do I make the Strawberry Cookies?
For these stawberry cookies, you will need to prepare the cookie dough, butter cream frosting and crunch topping. There are several steps, but they are all fairly simple!
Step 1: Prepare the strawberry cookie dough
In a large bowl cream together the butter and granulated white sugar until fluffy. Then, beat in the eggs, strawberry preserves and vanilla. In a separate bowl, add in the flour, baking powder and salt and whisk to combine. Next, add the flour mixture to the butter mixture and mix until combined. Add in drops of pink or red food coloring to enhance the color if desired. The dough will be very crumbly. Line 2 baking sheets with parchment paper. Divide the dough into 12 equal portions and form each portion into a ball and place on baking sheets. Refrigerate for at least 30 minutes.
Note: These cookies are very large. You can make them using smaller portions of dough if preferred. The baking time will just need to be adjusted.
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Step 2: Bake the cookies
While the cookie dough is chilling, preheat the oven to 375 degrees Fahrenheit. Then, remove cookies from the refrigerator and bake on the center rack of the oven for 16 to 20 minutes. After the cookies have been baking for 10 minutes, remove from oven and flatten slightly with the back of a spatula. Return to the oven to continue baking until done. The edges should be a light golden brown, so the cookies stay chewy. Remove cookies from the oven and cool for 5 minutes on the baking sheet. Then, transfer to a rack to cool completely.
Step 3: Prepare the buttercream frosting
Using a hand mixer or stand mixer beat the butter until fluffy. Slowly, add in the powdered sugar and beat to combine. If the buttercream frosting is too thick, add a splash of milk or coffee creamer into it to thin it out a bit. If desired, add a few drops of pink or red food coloring. Spread the frosting evenly on top of the cooled cookies.
Step 4: Make the crunch topping
In a large ziploc bag crush the Oreos until they are crumbs. I use a rolling pin to do this and roll it over the bag to crush the cookies. However, you could also use the flat side of a meat tenderized and gently beat the cookies. Add the cookie crumbs, jello mix and butter to a bowl and stir to combine. Press the strawberry crunch topping all over the cookies. Serve and enjoy!
Strawberry Crunch Cookies Tips and Tricks
Here are few tips and tricks that will help make preparing and serving these cookies as easy as possible!
- If the dough is too crumbly: If the dough is too crumbly to come together add a tablespoon of water.
- Add some color to the cookie dough: You can add pink food coloring to the cookie dough and the frosting for the perfect strawberry color!
- Line the baking sheets: It is always worth the extra step to line the baking sheets with parchment paper or silicone baking mats. If using parchment paper, spray a small amount of cooking spray on the baking sheets first. Then, add the parchment paper and it will stick and flatten out much easier!
- For the crunch topping: Use a rolling pin or the flat side of a meat tenderizer to crush the Oreos.
- Store the cookies: These cookies can be stored in an airtight container for 3 days. If you need to layer them, place waxed paper between the layers.
Frosted Strawberry Cookies with Crunch Topping
Ingredients
Cookies:
- 1 cup unsalted butter softened
- 2 cups white sugar
- 2 large eggs
- 2 tablespoons seedless strawberry preserves or jam
- 2 teaspoons vanilla extract
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- pink or red food coloring to enhance color if desired
Buttercream Frosting:
- 1 cup unsalted butter softened
- 6 cups powdered sugar
- pink or red food coloring to enhance color if desired
Strawberry Crunch Topping:
- 20 golden vanilla oreos
- 1 3 ounce package strawberry jello mix
- ¼ cup unsalted butter melted
Instructions
Cookies:
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the egg, strawberry preserves and vanilla.
- In a separate bowl, add the flour, baking powder and salt and whisk to combine.
- Add the flour mixture to the butter mixture. Mix until just combined. You may add food coloring and mix again until dough is uniformly colored, if desired. The dough will be very crumbly.
- Line 2 baking sheets with parchment paper. These cookies are fairly large, so it's best to bake 6 on each baking sheet, so they are not crowded.
- Divide the dough into 12 equal portions and form each portion into a ball and place evenly spaced on lined baking sheets. *NOTE: These cookies are very large. You may also make smaller cookies and divide the dough into 24 equal portions. The baking time will just need to be adjusted.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Then, remove cookies from the refrigerator and bake on the center rack of the oven for 16 to 20 minutes. After the cookies have been baking for 10 minutes, remove from oven and flatten slightly with the back of a spatula. Return cookies to the oven to continue baking until done.
- Cool for 5 minutes on the baking sheets. Then, transfer to a rack to cool completely.
Buttercream Frosting:
- Using a hand mixer or stand mixer, beat the butter until fluffy.
- Slowly, add in the powdered sugar and beat to combine. Add a splash of milk or coffee creamer if the buttercream is too thick. You may also add in drops of food coloring, if desired.
- Spread the frosting evenly on top of the cookies.
Strawberry Crunch Topping:
- In a large ziploc bag crush the oreos until they are in crumbs. I use a rolling pin to crush them up, you could also use the flat side of a meat tenderizer.
- Add the oreo crumbs, jello mix and butter to a bowl and stir to combine.
- Press the strawberry crunch topping all over the cookies.
- Serve and enjoy!
Notes
Strawberry Crunch Cookies Tips and Tricks
Here are few tips and tricks that will help make preparing and serving these cookies as easy as possible!- If the dough is too crumbly: If the dough is too crumbly to come together add a tablespoon of water.
- Add some color to the cookie dough: You can add pink food coloring to the cookie dough and the frosting for the perfect strawberry color!
- Line the baking sheets: It is always worth the extra step to line the baking sheets with parchment paper or silicone baking mats. If using parchment paper, spray a small amount of cooking spray on the baking sheets first. Then, add the parchment paper and it will stick and flatten out much easier!
- For the crunch topping: Use a rolling pin or the flat side of a meat tenderizer to crush the Oreos.
- Store the cookies: These cookies can be stored in an airtight container for 3 days. If you need to layer them, place waxed paper between the layers.
