Crumbl Strawberry Shortcake Cookies
These copycat Crumbl strawberry shortcake cookies are a delightful twist on traditional strawberry shortcakes. Combining the sweet, fruity flavor of strawberries with a soft, cakey cookie base and a creamy frosting, these cookies are a perfect treat. The strawberry crunch topping adds a delightful texture, making these cookies a hit for strawberry lovers.
Q: Can I use fresh strawberries instead of strawberry jello? A: While fresh strawberries are great for topping, the strawberry jello is essential for the cookie dough to achieve the right strawberry flavor and consistency.
Q: What’s the best way to store these cookies? A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips and Tricks
- Room Temperature Ingredients: For the best results, ensure your eggs and cream cheese are at room temperature before starting.
- Mixing Dough: Use a hand mixer or stand mixer to ensure the cookie dough is well combined.
- Frosting Consistency: Whip the cream cheese frosting to stiff peaks for a fluffy texture that holds its shape on top of each cookie.
- Chocolate Twist: Add milk chocolate chips to the cookie dough for a chocolatey twist.
- Lemon Flavor: A dash of lemon juice in the frosting can add a refreshing tang.
- Vegan Option: Use vegan butter, cream cheese, and a plant-based heavy cream alternative.
Where to Serve
These cookies are perfect for summer picnics, garden parties, or as a special treat for family gatherings. They’re also great for bake sales or as a delightful dessert at brunches.
Store the cookies in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to a week or frozen for longer storage.
Can I freeze the frosted cookies?
Yes, you can freeze the frosted Crumbl strawberry shortcake cookies. Freezing them is a great way to extend their shelf life and enjoy them later. Here are some tips for freezing them properly:
- Cool Completely: Ensure the cookies and frosting are completely cooled to room temperature before freezing.
- Freeze Separately: If possible, freeze the cookies and frosting separately. This helps maintain the texture of both the cookie and the frosting. You can freeze the frosting in a separate airtight container or piping bag.
- Layering: If you need to freeze the frosted cookies together, place them in a single layer on a baking sheet and freeze until solid. Once frozen, you can stack them with parchment paper between each layer to prevent sticking.
- Airtight Container: Use an airtight container to prevent freezer burn and to keep the cookies from absorbing odors from the freezer.
- Thawing: Thaw the cookies in the refrigerator or at room temperature before serving. If you’ve frozen the frosting separately, let it thaw in the fridge and then whip it lightly before applying to the cookies.
- Freshness: Frosted cookies can be frozen for up to 3 months. Remember that while freezing preserves them, the texture and taste are best when they’re fresh.
Freezing frosted cookies is a convenient way to have a delicious treat on hand whenever you crave it. Just remember to give them enough time to thaw to enjoy their full flavor and texture.
Common Problems and How to Avoid Them
- Cookies Spreading Too Much: If the cookies spread too much while baking, chill the cookie dough before placing it on the cookie sheet.
- Dry Cookies: Avoid overbaking the cookies. They should be just golden brown around the edges.
Tips for Making This Recipe with Kids
- Cookie Assembly: Let kids help with dropping the cookie dough onto the baking sheet and spreading the frosting.
- Decorating: Kids can sprinkle the strawberry crunch topping on top of the frosted cookies.
- Crushed golden Oreos or freeze-dried strawberries make excellent toppings.
- A sprinkle of powdered sugar can add a simple yet elegant touch.
Why This Recipe Works
This recipe captures the essence of strawberry shortcake in a convenient cookie form. The combination of strawberry cake mix and strawberry jello provides a deep strawberry flavor, while the vanilla pudding mix in both the streusel and frosting adds a creamy, rich texture. The heavy cream in the dough and frosting ensures a moist, tender crumb and a light, fluffy frosting.
These cookies are a delightful homage to the classic strawberry shortcake and the nostalgic flavors of strawberry shortcake ice cream bars from the ice cream truck. They’re a perfect balance of sweet, fruity, and creamy – a surefire hit for any occasion.
Here are some more fun crumbl copycat cookies to try:
- Easy Copycat Crumbl Oreo Cookies
- Copycat Crumbl Peanut Butter and Jelly Cookies
- Copycat Crumbl Key Lime Cookies Recipe
- Copycat Birthday Cake Crumbl Cookies With Sprinkles
- Easy Copycat Crumbl Sugar Cookie Recipe
Indulge in these Crumbl-inspired strawberry shortcake cookies, where the sweet, fruity burst of strawberries meets a soft, cakey base, all topped with a creamy frosting and a crunchy streusel. Perfect for satisfying your dessert cravings, these cookies blend nostalgia and gourmet flavors in every bite.
- Shortcake Streusel:
- 4 tablespoons flour, divided
- 2 tablespoons butter, cold
- 1 ½ tablespoons strawberry jello mix
- 1 ½ tablespoons vanilla pudding mix
- 1 box strawberry cake mix
- 2 tablespoons flour
- ¼ cup vegetable oil
- 2 eggs, room tempurature
- 2 tablespoons heavy cream
- 3 oz cream cheese, room tempurature
- 1 ¼ cups heavy cream
- 3 tablespoons vanilla pudding mix
- ¼ cup powdered sugar
- Preheat oven to 350 and line sheets with parchment paper
- Streusel: place 2 tablespoons flour and one tablespoon butter in 2 separate small bowls
- In one bowl add 1 ½ tablespoons strawberry jello mix and in the other bowl add 1 ½ tablespoons vanilla pudding mix
- Mix each with a fork until crumbles form, place on a lined sheet, one flavor on each side, and bake for 10 minutes
- Cool then mix together, set aside
- Cookies: in a large mixing bowl stir together the cake mix, flour, oil, eggs, and heavy cream
- Scoop out 8 portions onto the the lined baking sheets - 4 on each sheet
- Bake 9-10 minutes, rest for 15 minutes, cool on wire rack
- Frosting: in a mixing bowl whip the cream cheese until smooth then add in heavy cream, vanilla pudding mix, and powdered sugar
- Mix on medium speed until thick
- Place in a piping bag with a large tip and pipe onto cooled cookies
- Sprinkle the streusel mixture over the top
- Serve and enjoy!
Amount Per Serving Calories 414Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 125mgSodium 201mgCarbohydrates 24gFiber 0gSugar 14gProtein 5g
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