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Crumbl Strawberry Shortcake Cookies Recipe

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★★★★

4 from 28 reviews

These Delicious Crumbl Strawberry Shortcake Cookies combine a moist, tender strawberry cake cookie base with a fluffy cream cheese whipped frosting and a unique strawberry-vanilla crumble topping. Their soft texture, balanced sweetness, and fruity crumble make them an irresistible treat perfect for dessert or special occasions.

Ingredients

Scale

Crumble Topping

  • 5 tbsp all-purpose flour
  • 2.5 tbsp unsalted butter, softened
  • 2 tbsp strawberry jello powder
  • 2 tbsp all-purpose flour
  • 2.5 tbsp unsalted butter, softened
  • 2 tbsp vanilla pudding powder

Cookie Dough

  • 1 box strawberry cake mix (approximately 15.25 oz)
  • 2 tbsp all-purpose flour
  • 1/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 3 tbsp heavy cream

Frosting

  • 3 oz cream cheese, softened
  • 1.5 cups cold heavy whipping cream
  • 3.5 tbsp vanilla pudding mix
  • 1/3 cup powdered sugar, sifted

Instructions

  1. Prepare Crumble Topping: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, combine 5 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp strawberry jello powder, mixing until the texture is like coarse breadcrumbs. In another small bowl, repeat with 2 tbsp flour, 2.5 tbsp softened butter, and 2 tbsp vanilla pudding powder. Spread each mixture separately on the parchment-lined baking sheet and bake for 11 minutes until lightly golden and fragrant. Remove and allow to cool completely, then gently break apart and mix both crumbles together to form the strawberry-vanilla crumble topping.
  2. Make Cookie Dough: In a large bowl, combine the strawberry cake mix, 2 tbsp flour, 1/4 cup oil, 2 room temperature eggs, and 3 tbsp heavy cream. Mix gently until just combined, avoiding overmixing to keep the cookies tender. The batter should be thick and textured.
  3. Shape and Bake Cookies: Using a cookie scoop or spoon, portion the dough into 8 even balls and place them on a fresh parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F (175°C) for 9 minutes until the edges are set but centers remain slightly underdone. This technique ensures a soft, cake-like cookie.
  4. Cool Cookies: Remove the baking sheet from the oven and let cookies cool on the pan for 15 minutes to set. They will firm up enough to handle without breaking yet stay soft inside. Transfer to a cooling rack after if desired.
  5. Prepare Frosting: In a medium bowl, beat the softened cream cheese until smooth and creamy (about 30 seconds). Add the cold heavy whipping cream, vanilla pudding mix, and sifted powdered sugar. Whisk for about 60 seconds until stiff peaks form and the frosting is fluffy and mousse-like.
  6. Assemble Cookies: Once completely cooled, frost each cookie generously using a piping bag or offset spatula. Top each with a spoonful of the combined strawberry-vanilla crumble, pressing gently to adhere. Serve immediately or chill briefly before serving. These cookies are best enjoyed fresh within a few hours.

Notes

  • Use room temperature eggs for a smoother batter and better texture.
  • Do not overmix cookie dough to keep cookies tender and soft.
  • Allow cookies to cool on the pan to firm up before frosting for stability.
  • Sift powdered sugar to prevent lumps in the frosting and maintain fluffiness.
  • Cookies can be chilled briefly after assembly but are best eaten fresh.
  • Both crumble mixtures are baked separately to create a layered strawberry-vanilla flavor.

Keywords: Strawberry shortcake cookies, Crumbl copycat, strawberry cake cookies, cream cheese frosting, cake-like cookies, dessert cookies

Find it online: https://foodiecara.com/crumbl-strawberry-shortcake-cookies-recipe/