Introduction

Strawberry Crunch Shortcake Cookies are a delightful treat that combines the flavors of classic strawberry shortcake with a crunchy cookie texture. Topped with a sweet strawberry crunch and creamy frosting, these cookies are perfect for any occasion.

A white wooden board holds six round pink cookies with a crumbly, textured topping that is light brown and yellow, appearing crunchy. The cookies are arranged in a slightly overlapping line. Behind the cookies, three fresh red strawberries with green leaves are placed on the board. The board is set on a white marbled surface with a cloth that has red strawberry prints partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (3 oz) instant vanilla pudding mix
1 box (3 oz) strawberry jello mix
1/2 cup unsalted butter (at room temperature, divided)
1/2 cup all-purpose flour (divided)
8 ounces cream cheese (at room temperature)
1/2 cup unsalted butter (at room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the strawberry crunch topping by mixing the instant vanilla pudding mix, strawberry jello mix, 1/4 cup butter, and 1/4 cup flour in a bowl until crumbly. Set aside.
Step 2: In a separate bowl, beat the cream cheese and remaining 1/4 cup butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy to make the cream cheese frosting.
Step 3: Prepare your cookie dough according to your preferred shortcake cookie recipe, then fold in half of the strawberry crunch topping.
Step 4: Scoop dough onto a baking sheet and sprinkle the remaining strawberry crunch topping over the cookies.
Step 5: Bake at 350°F (175°C) for 12-15 minutes or until edges are golden. Let cookies cool completely.
Step 6: Once cooled, pipe or spread the cream cheese frosting on top of each cookie.

Tips & Variations

For extra strawberry flavor, add fresh chopped strawberries into the cookie dough before baking.
Use freeze-dried strawberries crushed into powder for an intensified strawberry crunch topping.
If you prefer a lighter frosting, substitute half the cream cheese with Greek yogurt.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh. Let them come to room temperature before serving. Alternatively, freeze the unfrosted cookies for up to 3 months and frost them after thawing.

How to Serve

A wooden cutting board holds six round pink cookies with a crumbly topping that looks like small yellow and red crumbs, arranged in a slightly overlapping line, with three fresh red strawberries with green leaves placed near the top right corner of the board. The setting is on a white marbled surface, and a fabric with strawberry prints is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry crunch topping ahead of time?

Yes, you can prepare the strawberry crunch topping a day in advance and keep it refrigerated. Bring it to room temperature before using in your cookie dough.

Can I use cream cheese frosting without butter?

While butter adds creaminess and stability, you can make a cream cheese frosting using cream cheese alone, but it may be softer and less stable at room temperature.

Strawberry Crunch Shortcake Cookies Recipe

Print Recipe

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4.5 from 71 reviews

These Strawberry Crunch Shortcake Cookies are a delightful treat combining the classic flavors of strawberry shortcake into a crunchy cookie form, topped with a creamy vanilla and strawberry crunch and finished with a smooth cream cheese frosting. Perfect for dessert lovers wanting a nostalgic twist on traditional shortcake.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Crunch Topping

1 box (3 oz) instant vanilla pudding mix
1 box (3 oz) strawberry jello mix
1/2 cup unsalted butter, at room temperature (divided)
1/2 cup all-purpose flour (divided)

Cream Cheese Frosting

8 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberry Crunch Topping: In a mixing bowl, combine the instant vanilla pudding mix and strawberry jello mix. Cut the 1/2 cup of butter into smaller pieces and mix with 1/4 cup of the all-purpose flour, blending until a crumbly texture forms. This mixture will create the crunchy topping for the cookies.
Prepare the Cream Cheese Frosting: In a separate bowl, beat the cream cheese and 1/2 cup of unsalted butter together at room temperature until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting reaches a creamy and smooth consistency.
Assemble the Cookies: After baking the cookie base (instruction on cookie baking missing from provided recipe, assume pre-baked cookies), spread the cream cheese frosting evenly over the cooled cookies. Then sprinkle the prepared strawberry crunch topping over the frosting for a crunchy, flavorful finish.

Notes

Ensure butter and cream cheese are at room temperature to achieve the best texture for the frosting and topping.
For best results, prepare cookies on a flat surface and allow them to cool completely before frosting.
The recipe does not include cookie dough preparation; you may use your favorite shortbread or sugar cookie base.

Keywords: Strawberry Shortcake Cookies, Strawberry Crunch Cookies, Cream Cheese Frosting Cookies, Dessert Cookies, Strawberry Jello Cookies