The month of May means strawberries, so here’s a fun dessert. Even though these use dried strawberries and a cake mix, they are a good choice for whatever spring celebrations you might have coming up. These cookies are soft with a crunchy strawberry topping and a cream cheese frosting. You will end up with more of the topping than you need, just store it in an airtight container for about a week. You can always make a second batch of cookies or sprinkle it on ice cream or just eat it with a spoon.
Strawberry Topping:
- 1 ¼ cups freeze dried strawberries
- 15 Golden Oreos
- 3 Tablespoons butter, softened
Strawberry Cookies:
- 1 box strawberry cake mix
- 1 cup all-purpose flour
- 2 Tablespoons cornstarch
- ½ cup butter, softened
- ½ cup butter-flavored shortening
- 3 eggs
- 1 teaspoon vanilla
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 ½ teaspoons vanilla
- 3 ½ – 4 cups powdered sugar
- 1-3 Tablespoons milk
Strawberry Topping
Add Golden Oreos to food processor and pulse until you have crumbs (or place them in a zipper baggie and crush with a rolling pin). Pour 1 cup into bowl. Add freeze dried strawberries to food processor and pulse until you have a powder (there can be a few chunks). Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands (or a spoon). Continue to work it together until you have small crumbs. Set aside until cookies are ready.
Strawberry Cookies
Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
Put the strawberry cake mix, flour, and cornstarch in a large bowl. Whisk the ingredients together to combine. Add the softened butter, shortening, eggs, and vanilla to the dry mixture and cream together using an electric mixer. The dough will be a nice thick consistency.
Use a ¼ cup cookie scoop to measure out cookie dough onto the lined baking sheet, 6 cookies on each cookie sheet. Flatten the cookie dough slightly into round discs. Bake for 11-13 minutes or until the cookies are baked through but not over baked, just until starting to brown around the edges. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.
Cream Cheese Frosting
While the cookies are cooling make the frosting. In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla, and milk. Mix using an electric mixer until thick but spreadable. Add more milk, if needed.
Spread the frosting on top of each cookie. Sprinkle the strawberry topping on top of each cookie and serve.
Refrigerate leftovers for up 4 days. (The topping will soften after the first day. If you make them in advance, do not sprinkle the topping on until serving.)
Notes
- Keep the extra strawberry topping in an airtight container at room temperature for up to a week.