Frosted Strawberry Cookies with Crunch Topping

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!

5 from 7 votes

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Course: Cookies

Cuisine: American

Keyword: Strawberry Cookies

Prep Time: 30

Cook Time: 15

Refrigeration Time: 30

Servings: cookies

Calories: 708kcal

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
3 cups powdered sugar
pink or red food coloring to enhance color if desired

Strawberry Crunch Topping:

10 golden vanilla oreos
¼ cup strawberry jello mix (about ½ of a 3 ounce package)
2 tablespoons 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.

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