Strawberry Lemon Shortcake Crunch Cookies

These cookies are simple, fun, and don't ask much from you. They start with a strawberry cake mix for a soft, chewy cookie, then get rolled in a lemon-strawberry crumb that bakes right onto the outside. You end up with a little crunch on the outside and a tender center, without any extra steps or fancy ingredients.

There's no chilling, no stuffing, and nothing complicated here. As you follow the steps, you'll see how the crumb coating does most of the work-adding flavor, color, and texture all at once. If you like easy recipes that still feel a bit special, this one fits right in.

Ingredients

Cookie Dough:

1. 1 box strawberry cake mix (standard 15-16 oz)
2. 2 large eggs
3. 1/3 cup softened butter

Strawberry Lemon Crunch Coating:

1. 8 Lemon Oreo cookies, crushed (cream filling included)
2. 1 tablespoon strawberry Jell-O powder

Equipment Needed:

1. Large mixing bowl
2. Spoon or spatula for mixing
3. Small bowl (for the crumb coating)
4. Measuring spoons
5. Baking sheet
6. Parchment paper or silicone baking mat
7. Cookie scoop or tablespoon
8. Cooling rack (optional, but helpful)

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. Stir until a thick cookie dough forms.

In a separate bowl, crush the Lemon Oreos (including the filling) into coarse crumbs. Mix in the strawberry Jell-O powder until evenly combined.

Scoop the dough into 1½-tablespoon portions, roll each ball lightly in the crumb mixture, and press gently so the coating sticks. Place cookies 2 inches apart on the prepared baking sheet.

Bake for 9-11 minutes, until the edges are set and the centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.