Strawberry Crunch Shortcake Cookies
Servings 12
Ingredients
**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
**Strawberry Cookie:**
- 1 box 15.25 oz strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
**Make the Strawberry Crunch Topping:**
- Preheat the oven to 350°F.
- In one bowl, mix the instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour until a thick dough forms.
- In another bowl, repeat the process with the strawberry jello mix.
- Combine the two doughs slightly, leaving a marbled effect.
- Spread the mixture flat on a parchment-lined baking sheet and bake for 8 to 11 minutes.
- Once baked, let it cool to room temperature or chill in the freezer for faster cooling.
- Crumble the cooled mixture into strawberry crunch crumbles. Set aside.
**Make the Cream Cheese Frosting:**
- In a mixing bowl, combine cream cheese, unsalted butter, powdered sugar, and vanilla extract.
- Use a hand mixer or stand mixer to beat until smooth and fluffy, about 2 minutes. Set aside.
**Bake the Cookies and Assemble:**
- Preheat the oven to 350°F.
- In a large mixing bowl, mix the strawberry cake mix, eggs, and vegetable oil until a dough forms.
- Line a baking sheet with parchment paper and scoop out the dough into 1/4 cup portions, spaced apart.
- Bake for 10 to 11 minutes, then cool completely.
- Once cooled, frost the cookies with cream cheese frosting and sprinkle strawberry crunch crumbles on top.
- Chill the cookies in the fridge for an hour before serving.
Notes
- For a less sweet cookie, apply a thin layer of frosting instead of a thick one.
- Store leftover cookies in the fridge for freshness!