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Strawberry Shortcake Cookies are soft strawberry cookies topped with tangy cream cheese frosting and that nostalgic strawberry crunch coating from the ice cream truck. I bake these all *summer long* when strawberries are everywhere, and they taste just like our golden Oreo strawberry cheesecake bars in cookie form.
Soft from scratch strawberry cookies, a swirl of cream cheese frosting, and a golden Oreo strawberry crunch topping make the dreamiest strawberry shortcake cookies.
Strawberry Shortcake Cookies Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 14 minutes
- ⏳ Total Time: 45 minutes
- 🍽 Serving: 12 cookies
- ⚡ Calories: 450kcal
- 🌶 Flavor Profile: Sweet strawberry, tangy cream cheese, and a crunchy golden Oreo topping
- ✋ Difficulty: Easy, on par with our golden Oreo strawberry cheesecake bars
Quick Answer
Cream butter with granulated and brown sugar, then beat in an egg, egg yolk, and strawberry and vanilla extract. Mix in flour, strawberry jello powder, instant vanilla pudding, and baking powder to form a dough. Portion into 12 cookies, flatten, and bake at 350 degrees for 12 to 14 minutes. Make a strawberry crunch from crushed golden Oreos, melted butter, and strawberry jello, then pipe cream cheese frosting on the cooled cookies and sprinkle with the crunch.
Jump to:
- Strawberry Shortcake Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Strawberry Shortcake Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Strawberry Shortcake Cookies FAQs
- Other Recommended Dessert Recipes
- Strawberry Shortcake Cookies Recipe from Scratch
Why This Recipe Works
Click to see the technique science
- Strawberry jello plus extract is the flavor combo. Strawberry jello powder in the dough gives real strawberry flavor and that pretty pink color, while a little strawberry extract deepens it so the cookies actually taste like strawberry.
- Instant pudding keeps them soft. A spoonful of instant vanilla pudding mix in the dough makes the cookies extra soft and tender, and keeps them that way for days.
- An extra yolk adds richness. The whole egg plus an extra yolk gives a richer, chewier cookie that holds up under the frosting and crunch.
- Golden Oreo strawberry crunch is the magic topping. Crushed golden Oreos tossed with melted butter and strawberry jello recreate that iconic strawberry shortcake ice cream bar crunch.
- Cream cheese frosting balances the sweet. A tangy cream cheese frosting cuts the sweetness and is the perfect glue to hold the strawberry crunch on top.
Why You’ll Love This Recipe
- Tastes like the ice cream bar. That nostalgic strawberry shortcake crunch flavor in soft cookie form, just like our golden Oreo strawberry cheesecake bars.
- Pretty and pink. The rosy cookies with creamy frosting and crunch topping are show stoppers for showers, parties, and summer get togethers.
- Made from scratch, no mix. Real strawberry flavor and a from scratch dough, no boxed cake mix needed.
Key Ingredients
- Strawberry jello powder: Used in both the cookie dough and the crunch topping, it is the source of the strawberry flavor and pink color. Use the dry powder, not prepared jello.
- Golden Oreos: Crushed into the strawberry crunch topping, they give that classic strawberry shortcake bar crumb.
- Butter, sugars, egg, and flour: The base of a soft, rich cookie. An extra egg yolk and brown sugar add chew.
- Instant vanilla pudding mix: A tablespoon in the dough keeps the cookies soft and bakery tender.
- Cream cheese frosting: Cream cheese, butter, powdered sugar, and vanilla whip into a tangy frosting that tops every cookie.
See recipe card for exact quantities.
Variations and Substitutions
- Use a different frosting. Swap the cream cheese frosting for vanilla buttercream or whipped cream, like the topping on our lemon blueberry poke cake.
- Switch the flavor. Use a different jello flavor, like raspberry or cherry, for a fun twist on the cookie and crunch.
- Add white chocolate. Fold white chocolate chips into the dough for extra sweetness.
- Make them mini. Portion into 24 smaller cookies for bite sized treats, perfect for a dessert table.
- Use vanilla Oreos or Nilla wafers. Any vanilla cookie works in place of golden Oreos for the crunch.
How to Make Strawberry Shortcake Cookies
- Preheat the oven to 350 degrees and line baking sheets with parchment. Cream the butter and salt, then add the granulated and brown sugar and cream until smooth, about 2 minutes.
- Beat in the egg, egg yolk, strawberry extract, and vanilla extract until combined.
- Add the flour, strawberry jello, vanilla pudding mix, and baking powder.
- Slowly combine until a cookie dough forms, scraping down the sides as needed.
- Divide into 12 even portions, roll into balls, place 3 inches apart, and flatten with your hands.
- Bake for 12 to 14 minutes until dry on top. Cool 15 minutes on the tray, then finish on a wire rack.
- Pulse the golden Oreos in a food processor until coarse crumbs form.
- Stir the melted butter into the strawberry jello, then mix with the Oreo crumbs to make the strawberry crunch.
- Cream together the cream cheese and butter, beat in the powdered sugar and vanilla until fluffy, then pipe or smear onto each cooled cookie.
- Sprinkle the tops with the strawberry crunch and serve.
Recipe Tips & Tricks
- Use dry jello powder. Add the strawberry jello straight from the box as a dry powder, do not prepare it. It flavors and colors both the dough and the crunch.
- Do not overbake. Pull the cookies when they look dry on top, about 12 to 14 minutes. They firm up as they cool and stay soft inside.
- Flatten before baking. These cookies do not spread much, so press them down with your hand for the right shape.
- Cool completely before frosting. Warm cookies will melt the cream cheese frosting, so let them cool fully on a rack first.
- Make the crunch coarse. Pulse the golden Oreos just to coarse crumbs, not fine dust, so the topping has that signature crunch.
- Frost then top right away. Sprinkle the strawberry crunch on while the frosting is fresh so it sticks.
- Chill to set. Refrigerate the frosted cookies for 15 minutes to set the frosting before stacking or serving.
Serving Ideas and Suggestions
These strawberry shortcake cookies are a summer dessert table star. Pile them on a platter for a baby shower, birthday, or Fourth of July cookout next to our golden Oreo strawberry cheesecake bars for a strawberry crunch double feature.
Serve them with a scoop of vanilla ice cream or a glass of cold milk for the full ice cream truck nostalgia. They also pair beautifully with a fruity dessert spread including our lemon blueberry poke cake and a bowl of fresh berries.
For gifting, stack a few in a cellophane bag tied with ribbon. The pretty pink color and crunch topping make them a sweet homemade gift, just like a batch of our cherry cheesecake bars. Keep them chilled until you are ready to share.
Strawberry Shortcake Cookies FAQs
Strawberry shortcake cookies get their strawberry flavor from strawberry jello powder mixed into the dough plus a little strawberry extract. The same jello powder goes into the golden Oreo crunch topping, so the strawberry flavor comes through in every bite.
Yes, strawberry shortcake cookies are great for making ahead. Bake the cookies up to 2 days ahead and store them airtight, then frost and add the crunch the day you serve so the topping stays crisp. Frosted cookies keep in the fridge for a few days.
Yes, because of the cream cheese frosting, strawberry shortcake cookies should be refrigerated. Store them in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for a few minutes before serving for the best texture.
The strawberry crunch on these cookies is made from crushed golden Oreos tossed with melted butter and strawberry jello powder. It recreates the crunchy coating from the classic strawberry shortcake ice cream bars.
Yes, you can use a different frosting on strawberry shortcake cookies. Vanilla buttercream or stabilized whipped cream both work well if you prefer them over cream cheese frosting. The cream cheese version adds a nice tang that balances the sweet crunch.
Store strawberry shortcake cookies in an airtight container in the refrigerator for up to 4 days. To freeze, freeze the unfrosted cookies for up to 3 months, then thaw and add the frosting and crunch before serving for the best texture.
Other Recommended Dessert Recipes
If these Strawberry Shortcake Cookies were a hit, drop a star rating and let us know how they turned out. Photos of your pretty pink cookies on Pinterest always make our day.
Love that strawberry crunch flavor? Our golden Oreo strawberry cheesecake bars layer creamy cheesecake with the same crunchy golden Oreo strawberry topping.
For another fruity dessert, our cherry cheesecake bars are easy, creamy, and topped with sweet cherry pie filling.
Baking for a crowd? Our coconut frosted sugar cookie bars feed a group with soft cookie bars and fluffy frosting.
Keep the from scratch dessert streak going with our easy cream horns recipe.
Love a glazed cookie? Our chewy maple cookies recipe finishes with a two-ingredient real maple glaze.
Our chewy oatmeal M&M cookies are the bake-sale partner this recipe deserves.
Need a quick party treat? Our Mini Cinnamon Rolls always disappear first.
Strawberry Shortcake Cookies Recipe from Scratch
Ingredients
Strawberry Cookies:
- ½ cup unsalted butter
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 1 large egg yolk
- ½ teaspoon strawberry extract
- ½ teaspoon vanilla extract
- 1 ⅔ cup flour
- 1 tablespoon strawberry jello powder
- 1 tablespoon instant vanilla pudding mix
- 1 teaspoon baking powder
Strawberry Crunch:
- 15 golden oreos
- ¼ cup unsalted butter melted
- 6 tablespoons strawberry jello powder
Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 ounces salted butter softened
- 1 & 1/2 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, combine the butter and salt with an electric hand mixer.½ cup unsalted butter, ½ teaspoon salt
- Add the granulated sugar and brown sugar, cream until smooth, 2 minutes.½ cup granulated sugar, ⅓ cup brown sugar
- Next, add the egg, egg yolk, strawberry extract, and vanilla extract until combined.1 large egg, 1 large egg yolk, ½ teaspoon strawberry extract, ½ teaspoon vanilla extract
- Add the flour, strawberry jello, vanilla pudding, and baking powder. Slowly combine until a cookie dough forms, scraping down the sides as needed.1 ⅔ cup flour, 1 tablespoon strawberry jello powder, 1 tablespoon instant vanilla pudding mix, 1 teaspoon baking powder
- Divide into 12 even portions, roll into a ball, and place onto the prepared baking sheet about 3 inches apart.
- Flatten the cookie dough portions with your hands before placing them in the oven to bake for 12 – 14 minutes until they appear dry on top.
- Allow to cool for 15 minutes on the sheet tray, then place on a wire rack to cool completely.
- While the cookies are in the oven, pulse the golden Oreos in a food processor until coarse crumbs form.15 golden oreos
- Add the melted butter to the strawberry jello powder in a small bowl and mix together.¼ cup unsalted butter, 6 tablespoons strawberry jello powder
- Combine the crushed golden Oreos and strawberry jello mixture in a medium bowl until thoroughly combined for the strawberry crunch cookie topping.
- For the cream cheese frosting, in a large bowl, cream together the cream cheese and butter until smooth.4 ounces cream cheese, 2 ounces salted butter
- Add the powdered sugar a little at a time until fully mixed in.1 & 1/2 cups powdered sugar
- Add the vanilla, then whip on medium-high speed until fluffy for 3 minutes.1/2 teaspoon vanilla extract
- Pipe or smear the cream cheese frosting on top of each cookie.
- Sprinkle the tops of the cookies with the famous strawberry crunch cake topping mix, and your cookies are ready to enjoy!
Notes
- Utilize a food processor for quick, easy coarse crumbs from your Golden Oreos.
- Use a wire rack for cooling your baked cookies to ensure they don’t become soggy.
- A kitchen scale or scoop can help ensure all your dough balls are uniform in size.
- Use any frosting you like.
Nutrition
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