Crumbl Copycat Strawberry Sandwich Cookies
37 min
|
easy
Recipe by Eunice
Introduction
Inspired by the giant frosted cookies at Crumbl, these strawberry sandwich beauties use a cake-mix shortcut for bold flavor and bake up thick, soft, and plush with a cool, tangy cream cheese center.
No chill time, no drama; bakery-pretty in minutes and perfect for birthdays, baby showers, Valentine's, or any last-minute sweet that still tastes like you run a tight kitchen.
Ingredients (8 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Strawberry Cookies:
- 1 box (15.25 oz) strawberry cake mix strawberry cake mix 1 box (15.25 oz)
- ½ cup unsalted butter, melted unsalted butter 4 oz
- 2 large eggs large eggs 2 ct
- ¼ cup all-purpose flour all-purpose flour 0.07 lb
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pink food coloring gel (optional, for a more vibrant look) pink food coloring gel 0 oz
Ingredients for the Cream Cheese Frosting:
- 4 oz cream cheese, softened cream cheese 4 oz
- ¼ cup unsalted butter, softened unsalted butter 2 oz
- 1½ cups powdered sugar powdered sugar 6.61 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1-2 Tbsp whole milk (as needed for consistency) whole milk 0.75 fl oz
How to Make Crumbl Copycat Strawberry Sandwich Cookies
-
Preheat and prep pans
Preheat the oven to 350 F and line two sheet pans with parchment for easy release and even browning.
-
Make the cookie dough
Whisk the strawberry cake mix and all-purpose flour in a large bowl to break up lumps and evenly distribute the leavening from the mix.
Stir in the melted butter, eggs, vanilla, and a touch of pink gel color if using, and mix with a spatula until no dry pockets remain and the dough looks thick and glossy.
If the dough feels sticky or loose, chill it for 20 minutes so the butter firms up and the cookies bake thicker.
-
Portion and shape
Scoop 2 tablespoons of dough per cookie (about 35 to 40 grams) and space them 2 inches apart on the pans for 16 cookies total.
Lightly press each mound to about 1/2 inch thick so they bake evenly and make flat surfaces for sandwiching.
-
Bake
Bake one pan at a time for 10 to 12 minutes until the edges are set and the tops look matte but the centers are still soft.
Tap the pan once on the counter right out of the oven to settle the crumb and keep that Crumbl-style thickness.
If you want perfectly round cookies, use a large round cutter to gently scoot each cookie into a circle while still warm.
-
Cool completely
Let the cookies cool on the pan for 5 minutes, then transfer to a rack and cool fully so the frosting does not melt.
-
Make the cream cheese frosting
Beat the softened cream cheese and butter together until smooth and creamy with no lumps.
Gradually mix in the powdered sugar, then add the vanilla and 1 tablespoon milk, beating until fluffy; add the second tablespoon only if you need a softer piping consistency.
-
Assemble the sandwiches
Pair cookies by size, pipe or spread a generous layer of frosting on the flat side of half the cookies, and cap with the remaining cookies, pressing just until the frosting reaches the edges.
Chill the sandwiches for 15 to 20 minutes to set the filling for the cleanest bites.
Substitutions
- Pink gel food coloring -> beet or pitaya (dragon fruit) powder
- Use 1/4 to 1/2 teaspoon for a naturally vibrant pink that keeps the strawberry vibe without changing flavor or texture.
- Cream cheese -> mascarpone plus 1 teaspoon lemon juice
- Mascarpone gives a silkier, less tangy filling, and a touch of lemon restores brightness while keeping the frosting pipeable.
- Melted butter in cookies -> neutral oil (1/2 cup)
- Oil yields a slightly chewier cookie with a shinier surface and stays softer on day two, which works great for sandwiches.
Tips
- Chill for thick, plush cookies
- A quick 20-minute chill controls spread and gives you that soft, lofty Crumbl bite.
- Weigh your scoops
- Keep each dough portion within a 5 gram range so every sandwich matches and bakes evenly.
- Underbake by a minute
- Pull the cookies when edges are set and centers look slightly pale so they stay tender after cooling and sandwiching.
- Round and smooth while warm
- Use a large round cutter to corral each cookie in circles on the pan for perfect bakery-style edges.
- Boost real strawberry flavor
- Fold 1/2 cup crushed freeze-dried strawberries into the dough or blitz some into powder for the frosting to intensify berry flavor without extra moisture.
- Stabilize the frosting if traveling
- Beat in 1 tablespoon cornstarch with the powdered sugar for a thicker, smear-resistant filling that holds up out of the fridge.
Nutrition Facts *
| Energy | 263 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 18 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- Warm dough and hot pans are the usual culprits, so chill the dough for 20 minutes and always use a cool, lined pan for the next batch.
- My dough is sticky and hard to scoop; what should I do?
- Pop the bowl in the fridge until the surface feels slightly firm, then scoop, because a brief chill makes clean portions and thicker cookies.
- The frosting is runny; how can I fix it?
- Beat in more powdered sugar a few tablespoons at a time or a teaspoon of cornstarch until it holds soft peaks, and make sure the cookies are completely cool before assembly.
- Can I make these ahead?
- Bake the cookies and store them airtight at room temp for 24 hours or refrigerate sandwiched cookies up to 3 days, then let them sit 10 minutes before serving for the best texture.
- Can I freeze them?
- Freeze unfrosted cookies for up to 2 months in a zip-top bag and thaw at room temp, or freeze assembled sandwiches on a sheet pan until firm and wrap individually for grab-and-go treats.
Serving Suggestions
Cold milk is classic, but these are ridiculous with a glass of bubbly or a strawberry gin and tonic because the acidity cuts the richness and lets the berry pop.
For a bright twist, add lemon zest to the frosting and shower the edges with crushed freeze-dried strawberries or white chocolate shavings for a little drama and crunch.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
