Strawberry Shortcake Ice Cream Bar Cookies
These Strawberry Shortcake Ice Cream Bar Cookies are inspired by the classic frozen treat! Soft vanilla sugar cookies are topped with creamy vanilla buttercream and finished with a crunchy strawberry crumble made with Golden Oreos and strawberry Jell-O. They're nostalgic, colorful, and bursting with sweet strawberry flavor in every bite.
Servings: 18 cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp salt
For the frosting:
- ½ cup salted butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream or milk room temperature
- ¼ tsp salt
For the crunch topping:
- 20 Golden Oreos
- 2 tbsp granulated sugar
- 1 3 oz box strawberry jello mix
- 4 tbsp salted butter melted
- red or pink food dye
Instructions
For the cookies:
- Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and granulated sugar for 3-5 minutes, or until light and fluffy. Add in the vanilla and eggs. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 2 1/2 tablespoons of dough per cookie) to make 18 dough balls. Space 2-3 inches apart. Use a round glass and press the bottom onto the cookie dough to flatten. Bake for 10-11 minutes or until the edges are just set. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a cookie rack to cool completely. If the cookies spread, use a glass or bowl to gently reshape (see notes in the post on how to do this)
For the frosting:
- While the cookies are cooling make the frosting. In the bowl of a stand mixer beat the butter, powdered sugar, vanilla and almost extract until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency.
For the crunch topping:
- Place 20 Golden Oreos in a large zip-top bag. Seal and use a rolling pin or heavy-bottomed glass to crush into a mixture medium and fine crumbs. A few larger bits are good for texture.
- Pour the crushed Oreos into a large bowl and stir in the granulated sugar. Then scoop about half of the mixture into another bowl. To the new bowl add strawberry Jell-O powder and mix well.
- Melt the butter and pour half into the plain bowl of crushed cookies. Optional: add a dot of red or pink food dye to the rest of the butter, mix to incorporate and add to the crushed cookies with the jello mixture. This will add those pops of darker color but not required! If not using the dye simply add the melted butter and mix to incorporate.
- Add the strawberry mixture back to the larger bowl and gently mix to evenly incorporate. Pour onto a baking sheet lined with parchment paper and bake for 8-9 minutes.
For assembly:
- Once the cookies have completely cooled spread about 2 tablespoons of frosting onto each. Sprinkle the crunch mixture on top and serve!