When I was a kid and heard the ice cream truck, I ran. I was a budding track star, so when I ran, I ran fast. Want to guess my favorite ice cream? The strawberry shortcake one. You know it. The pink and cream colored crumble covering the entire ice cream. To this day, it remains my favorite ice cream truck ice cream. I was feeling nostalgic this summer and wanted to try to recreate this. So I made these strawberry shortcake crumble cookies.
I am not the baker. That’s all Brian. My baking is limited to lemon poppyseed muffins, cornbread muffins, and boxed cake. However, I wanted to make these for myself. To prove that I could bake? Maybe. And guess what? Brian loved them. He ate three of them while we took these photos. When Brian finishes a cookie or has more than one, you know he likes it.
Making the Strawberry Shortcake Crumble Cookies
For these cookies, I’m using my cake cookie recipe as the base. They are really easy to make and all you need is a strawberry boxed cake mix, eggs, and oil. Since I am making the crumble from scratch, I wanted the cookies to be a little easier. I was going to make cream cheese frosting, but I thought the canned frosting would be much easier. So if you’re making these and you love to make cream cheese frosting, by all means, go for it!
The crumble is a little bit of a process. You’ll need some strawberry jello gelatin, flour, butter, sugar, and vanilla. The first step is to cut the flour, butter, and sugar in half, and mix them in different bowls. In one bowl, you’ll add the strawberry gelatin and the other, you’ll add the vanilla extract. This will ultimately give you the pink and cream colored crumbles.
Once they’re both mixed, you spread them next to each other on a cookie sheet, and bake. I suggest making the crumble ahead of time because it has to cool down completely. While it’s cooling, make the cake cookies. Once everything is made and cool, you’ll build the cookies. Spread a nice layer of cream cheese frosting on a cookie, and top with crumble. Then bite into the cookie and allow your childhood memories to come rushing back to you.
Strawberry Shortcake Crumble Cookies
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Loading...Ingredients
- For the Crumble
- 3oz box of Strawberry gelatin (Jell-o)
- 1 cup of flour, divided
- 1/2 cup of butter, divided
- 1/2 cup of sugar, divided
- 1 teaspoon vanilla extract
- Cream cheese frosting (homemade or from the can)
- For the Cookies
- Strawberry boxed cake mix
- 2 Eggs
- 1/3 cup of oil
Instructions
For the Crumble
Preheat oven to 350 degrees F.
In a medium bowl, mix together the gelatin, 1/2 cup of flour, and 1/4 cup of butter.
Cut the butter into smaller pieces to help it mix easily. You can start to combine with your hands using your body temperature to soften the butter slightly. Finish off with a fork to help get the mixture crumbly.
In a separate medium bowl mix add 1/2 cup of flour, 1/2 cup of sugar and one teaspoon of vanilla extract. Cut the butter into smaller pieces to help it mix easily. You can start to combine with your hands using your body temperature to soften the butter slightly. Finish off with a fork to help get the mixture crumbly.
Line a cookie sheet with parchment paper. Sprinkle the strawberry crumble in an even layer on the cookie sheet. Add the vanilla on top also in an even layer. Combine slightly with your hands until evenly mixed.
Bake for 8 mins.
Remove from oven and let cool completely. Do not stir.
Once cool, crumble with hands and store an airtight container.
For the Cookies
Heat your oven to 350 degrees.
Mix everything together. You should be able to roll a ball of the dough in your hand, like cookie dough. Too thin and it would be cake mix.
Roll out small balls of dough on a cookie sheet, and smash them down with the bottom of a glass cup so they are flat.
Place in the oven for about 8 mins or until the bottoms are slightly golden brown.
Let cool completely on wire racks.
Assembling the cookies
Spread a nice layer of cream cheese frosting over the top of one cookie.
Sprinkle strawberry shortcake crumble on top of the frosting (as much as your heart desires).
