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Strawberry Shortcake Crunch Cookie Sandwiches

Strawberry Shortcake Crunch Cookie Sandwiches - featured image
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These Strawberry Shortcake Crunch Cookie Sandwiches feature buttery, crisp cookies coated in a nostalgic strawberry crunch and filled with a creamy, tangy cream cheese frosting. Inspired by classic ice cream bars, they’re easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup freeze-dried strawberries, finely crushed (15g)
  • 6 golden sandwich cookies (like Golden Oreos), crushed (about 60g)
  • 1/3 cup freeze-dried strawberries, crushed (10g)
  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, softened (113g)
  • 1/4 cup unsalted butter, softened (56g)
  • 1 cup powdered sugar (120g)
  • 1/2 teaspoon pure vanilla extract
  • 1–2 tablespoons strawberry jam (optional, for filling)

Instructions

  1. Prepare the Crunch Topping: In a food processor, pulse 6 golden sandwich cookies and 1/3 cup freeze-dried strawberries until you get fine crumbs with some larger pieces. Drizzle in 2 tablespoons melted butter and pulse to combine. Transfer to a shallow bowl and set aside.
  2. Make the Cookie Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat 1/2 cup butter and 1/2 cup granulated sugar until fluffy (about 2 minutes). Beat in egg and 1 teaspoon vanilla extract until smooth. Stir in 1/2 cup crushed freeze-dried strawberries. Gradually add the flour mixture, mixing until just combined.
  3. Shape and Coat the Cookies: Scoop dough into 2-tablespoon balls (about 30g each). Roll each ball in the strawberry crunch topping, pressing lightly so it sticks. Place on a lined baking sheet about 2 inches apart. If dough is sticky, chill for 15 minutes.
  4. Bake: Bake at 350°F (175°C) for 10-12 minutes, until edges are set and tops look just dry. Let rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  5. Make the Filling: In a medium bowl, beat cream cheese and 1/4 cup butter until creamy. Gradually add powdered sugar and 1/2 teaspoon vanilla, beating until smooth and fluffy. Swirl in strawberry jam if desired.
  6. Assemble the Sandwiches: Once cookies are cool, spread or pipe about 2 tablespoons of filling onto the flat side of half the cookies. Top with another cookie, pressing gently to sandwich. Roll the edges in extra crunch topping.
  7. Chill and Serve: Chill assembled cookie sandwiches for 30 minutes before serving for best texture.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. For dairy-free, substitute vegan butter and dairy-free cream cheese. Chill dough if it’s too soft to prevent spreading. For extra berry flavor, add a swirl of strawberry jam to the filling. Cookies are best served chilled and can be stored in the fridge for up to 4 days or frozen for up to 1 month.

Nutrition

Keywords: strawberry shortcake, cookie sandwiches, strawberry crunch, summer dessert, cream cheese filling, easy cookies, homemade treats, nostalgic dessert

Find it online: https://magnetmeal.com/strawberry-shortcake-crunch-cookie-sandwiches-easy-homemade-treats/