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Easy Crumbl Strawberry Shortcake Cookies

Delight in these Easy Crumbl Strawberry Shortcake Cookies that blend the rich flavors of strawberry shortcake into a cookie form, perfect for any gathering or quiet snack time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Streusel Topping
  • 2 tablespoons flour for streusel
  • 1 tablespoon butter, cold for streusel
  • 1.5 tablespoons strawberry jello mix for streusel
  • 1.5 tablespoons vanilla pudding mix for streusel
Cookies
  • 1 box strawberry cake mix
  • 2 tablespoons flour for dough
  • 1/4 cup vegetable oil
  • 2 eggs, room temperature
  • 2 tablespoons heavy cream
  • 3 oz cream cheese, room temperature
  • 1 1/4 cups heavy cream
  • 3 tablespoons vanilla pudding mix
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
  2. In two separate small bowls, mix 2 tablespoons of flour and 1 tablespoon of cold butter with 1 1/2 tablespoons each of the strawberry jello mix and vanilla pudding mix until crumbles form to create the streusel.
  3. Spread the crumbles on a single baking sheet, keeping them separated, and bake for 10 minutes. Allow to cool completely, then mix the crumbles and set aside.
  4. In a large bowl, combine the strawberry cake mix, 2 tablespoons of flour, vegetable oil, eggs, and heavy cream. Stir until a thick dough forms.
  5. Scoop the dough into 8 equal portions, placing 4 on each baking sheet, ensuring space in between.
Baking
  1. Bake the cookies for 9-10 minutes, let them rest on the baking sheet for 15 minutes, and then transfer to a wire rack to cool thoroughly.
Frosting Preparation
  1. Beat cream cheese until smooth, then incorporate heavy cream, vanilla pudding mix, and powdered sugar. Beat until thick and fluffy.
  2. Pipe the frosting onto the cooled cookies and sprinkle with your prepared streusel.

Notes

Store leftover cookies in an airtight container at room temperature for up to three days or in the refrigerator for about a week. For longer storage, freeze them tightly wrapped.