Description
Delight in these Frosted Strawberry Cookies with a Crunch Topping, featuring soft, large strawberry-flavored cookies topped with creamy buttercream frosting and a sweet, crunchy strawberry Oreo crumble. Perfect for gatherings or a special treat, these cookies combine fruity freshness with buttery sweetness and satisfying texture.
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 all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Pink or red food coloring, optional
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- Pink or red food coloring, optional
- Splash of milk or coffee creamer, optional (to adjust thickness)
Strawberry Crunch Topping
- 10 golden vanilla Oreos
- 1/4 cup strawberry Jello mix (about half of a 3-ounce package)
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Cookies: In a large bowl, cream together the softened butter and white sugar until light and fluffy, ensuring the mixture is well combined for tender cookies.
- Add Wet Ingredients: Beat in the eggs, seedless strawberry preserves, and vanilla extract until fully incorporated, bringing a fruity note to the cookie base.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the flour mixture into the butter and egg mixture, mixing just until combined. Add pink or red food coloring if desired, mixing until the dough is uniformly colored; note the dough will be crumbly at this stage.
- Shape Cookies: Line two baking sheets with parchment paper. Divide the dough into 12 large equal portions (or 24 smaller ones if preferred) and shape each into a ball, placing six evenly spaced on each sheet to prevent overcrowding.
- Chill Dough: Refrigerate the shaped dough balls for at least 30 minutes to firm them up and prevent spreading during baking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Bake Cookies: Place the chilled cookies on the center rack and bake for 16 to 20 minutes. After 10 minutes, carefully remove the baking sheet and gently flatten each cookie slightly with the back of a spatula, then return to oven to finish baking, ensuring an even texture.
- Cool Cookies: Let the cookies sit on the baking sheets for 5 minutes to set, then transfer to wire racks to cool completely before frosting.
- Prepare Buttercream Frosting: Using a hand or stand mixer, beat the softened butter until fluffy. Gradually add powdered sugar and continue beating until smooth. If the frosting is too thick, add a splash of milk or coffee creamer. Mix in food coloring if desired to enhance the strawberry theme.
- Frost Cookies: Spread the buttercream frosting evenly over the cooled cookies with a spatula or knife.
- Make Strawberry Crunch Topping: Crush the golden Oreos by placing them in a large zip-top bag and breaking them into crumbs using a rolling pin or the flat side of a meat tenderizer.
- Combine Crunch Ingredients: In a bowl, mix the Oreo crumbs with the strawberry Jello powder and melted butter until the mixture is well combined and slightly sticky.
- Add Topping to Cookies: Press the strawberry crunch topping generously over the frosted cookies, covering the surface evenly for added texture and flavor.
- Serve and Enjoy: Your Frosted Strawberry Cookies with Crunch Topping are ready to be served. Enjoy their soft, fruity, and crunchy delight!
Notes
- For smaller cookies, divide dough into 24 portions and reduce baking time accordingly.
- Refrigeration of dough is key to handling the crumbly mixture and preventing cookie spread.
- Flattening cookies mid-bake helps to achieve a uniform thickness and texture.
- Use freshly softened butter for both the cookie dough and frosting to ensure proper mixing.
- Food coloring is optional but enhances the strawberry visual appeal.
- Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
