Crumbl Copycat Strawberry Sandwich Cookies
47 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 22 min | 47 min |
Introduction
These Crumbl copycat strawberry sandwich cookies taste like a bakery treat, but they start with an easy strawberry cake mix.
Each soft, chewy cookie is filled with a rich cream cheese frosting, giving you that classic sweet-tangy combo in every bite.
They are perfect for birthday parties, Valentine’s Day, baby showers, or anytime you want a fun, pink dessert that stands out.
Ingredients (8 servings)
Ingredients for the Strawberry Cookies:
Ingredients for the Cream Cheese Frosting:
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How to Make Crumbl Copycat Strawberry Sandwich Cookies
-
Preheat and prepare pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
-
Mix the strawberry cookie dough
In a large bowl whisk the melted butter, eggs, and vanilla until smooth and slightly thickened.
Sprinkle in the dry cake mix and all-purpose flour and stir with a spatula until no dry streaks remain.
Add a small dab of pink gel food coloring if you want a brighter strawberry color.
The dough should be thick and soft, similar to thick brownie batter or very soft cookie dough.
-
Portion and shape the cookies
Use a medium cookie scoop or 2 tablespoons of dough to portion 16 even mounds onto the prepared sheets.
Space the dough balls at least 2 inches apart to allow for gentle spreading in the oven.
Lightly flatten the tops with your fingers or the bottom of a glass for that signature Crumbl look.
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Bake the strawberry cookies
Bake one sheet at a time for 10 to 12 minutes, until the edges look set but not browned.
The centers should still look slightly puffy and soft when you pull the cookies from the oven.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
-
Make the cream cheese frosting
While the cookies cool, beat the softened cream cheese and butter together in a medium bowl until very smooth.
Add the powdered sugar and vanilla and mix on low speed until the sugar is mostly incorporated.
Beat on medium speed, adding 1 to 2 tablespoons milk as needed, until the frosting is fluffy and spreadable.
-
Assemble the sandwich cookies
Match the cooled cookies into pairs that are similar in size, turning one cookie from each pair flat side up.
Spread or pipe a generous layer of cream cheese frosting onto the flat sides of half of the cookies.
Top each frosted cookie with its partner and gently press until the filling reaches the edges in a pretty layer.
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Chill, serve, and store
For the best texture, chill the sandwich cookies for 20 to 30 minutes before serving so the filling firms up.
Store leftovers covered in the refrigerator for up to 4 days and serve slightly chilled or at cool room temperature.
Substitutions
- Strawberry cake mix -> White cake mix plus freeze-dried strawberries
- Use white cake mix and add 1/2 to 3/4 cup finely crushed freeze-dried strawberries for bright flavor and color. The cookies taste slightly more berry-forward and look naturally speckled, but the texture stays soft and cakey.
- Cream cheese -> Mascarpone cheese
- Swap the cream cheese for an equal amount of mascarpone for a milder, ultra-creamy filling. The flavor leans more like a soft cheesecake mousse, and the frosting pipes especially smoothly.
- Regular milk -> Strawberry milk
- Use strawberry milk in the frosting for extra berry flavor and an even prettier pink tint. The sweetness bumps up slightly, so taste and adjust the powdered sugar down by a tablespoon if needed.
Tips
- Chill for cleaner bites
- Chilling the assembled sandwiches for at least 20 minutes helps the filling firm, so each bite stays neat and bakery-style.
- Avoid overbaking
- Pull the cookies from the oven as soon as the edges look set, even if the centers seem soft. They continue cooking on the hot pan and stay thick, tender, and just slightly chewy.
- Soften dairy correctly
- Let the butter and cream cheese sit at room temperature 30 to 45 minutes before mixing. They should feel cool but easily pressable, which prevents lumps in the frosting.
- Use parchment, not just spray
- Lining the pans with parchment keeps the cookies from overspreading and makes transferring them much easier.
- Pipe for a bakery finish
- Spoon the frosting into a piping bag with a round tip and swirl onto each cookie for a professional look.
Nutrition Facts *
| Energy | 539 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 24 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookies baked up thin and spread a lot. What went wrong?
- The most common cause is butter that was still hot when mixed with the cake mix. Next time, melt the butter first, then let it cool until just slightly warm before adding. You can also chill the scooped dough for 10 minutes on the tray if your kitchen is very warm.
- My frosting is runny and won't hold between the cookies. How can I fix it?
- Your cream cheese or butter was probably too soft, or you added a bit too much milk. Beat in a few extra tablespoons of powdered sugar until the frosting thickens again. Chill the bowl for 10 minutes, then beat briefly before filling the cookies.
- Can I make the dough or sandwiches ahead of time?
- Yes, you can refrigerate the unbaked dough, tightly covered, for up to 24 hours. Let it sit at room temperature 15 to 20 minutes until scoopable, then bake as directed. Finished sandwiches keep best refrigerated up to 4 days or frozen up to 2 months.
- Can I use low-fat cream cheese in the frosting?
- You can, but the frosting will be softer and may need extra powdered sugar to thicken. Full-fat cream cheese gives the most stable, rich filling for tall sandwich cookies.
- How do I get a stronger strawberry flavor?
- For more strawberry punch, add 1 to 2 tablespoons crushed freeze-dried strawberries right into the dough. You can also mix a tablespoon into the frosting for tiny pink flecks and fresh berry aroma.
Serving Suggestions
These strawberry sandwich cookies make a lovely finish to brunch, baby showers, birthdays, or any casual coffee date.
Try rolling just the frosting edges in pink sprinkles or crushed freeze-dried strawberries for extra texture and a bakery look.
Serve them with cold milk, strawberry lemonade, or a glass of bubbly for a sweet, steal-the-show treat.
More pairings:
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