If you’ve been searching for the ultimate strawberries and cream cookie recipe, stop scrolling this is it. These soft pink strawberry cookies are stuffed with a Little Debbie Strawberry Shortcake Roll and/or a golden Oreo, topped with a swirl of marshmallow fluff, and then rolled in a crushed-cookie strawberry crumble coating. They’re bakery-style, oversized, and ridiculously fun to make.
This recipe yields 7-8 large cookies (about 5 oz each), so think “bakery counter showstopper” rather than your average dozen. They’re soft, chewy, packed with white chocolate, and have a stuffed surprise in the middle that makes every bite better than the last.
Why You’ll Love These Strawberry Cream Cookies
- Stuffed with a sweet surprise. A Little Debbie Strawberry Shortcake Roll (or a whole Oreo, or both!) hides in the center of every cookie.
- Soft, pink, and chewy. Strawberry extract and gel food coloring give these cookies their signature blushing color and fruity flavor.
- Double crumble coating. Crushed golden Oreos go inside the dough, and a separate strawberry Jell-O crumble crust goes on the outside.
- Bakery-size portions. Each cookie is a hefty 5 oz, so they bake up thick, soft, and impressive.
- Customizable stuffing. Use the shortcake roll, an Oreo, or both your call.
Ingredients You’ll Need
For the Dough
- All-purpose flour, cornstarch, baking powder, and kosher salt
- Butter, eggs, white sugar, and a touch of light corn syrup for chew
- Vanilla extract, strawberry extract, and pink gel food coloring
- White chocolate chips and crushed golden Oreos
For the Stuffing
- Little Debbie Strawberry Shortcake Rolls (about one per cookie)
- Whole Oreos (optional, can be used alone or with the shortcake roll)
For the Topping
- Marshmallow fluff (optional, but highly recommended)
- Melted butter
- Crushed golden Oreos or Nilla wafers
- Strawberry Jell-O powder (the flavor and color secret weapon!)
How to Make Strawberries & Cream Crumble Cookies
- Mix the dry ingredients. Preheat your oven to 375°F (190°C) and whisk together the flour, cornstarch, baking powder, and salt.
- Cream the wet ingredients. Beat the butter, eggs, sugar, corn syrup, vanilla, strawberry extract, and pink gel coloring until light and fluffy.
- Combine. Add the dry mix in on low speed, one cup at a time, until just incorporated.
- Check your dough. It should feel like soft play-doh — not sticky, not crumbly. Adjust with a splash of flour or milk as needed.
- Fold in the mix-ins. White chocolate chips and crushed golden Oreos go straight into the dough.
- Stuff the cookies. Portion the dough into 5.5 oz balls, split each in half, sandwich your Little Debbie roll and/or Oreo in the middle, then reshape into a ball.
- Bake for 9 minutes, until just set at the edges.
- Make the strawberry crumble topping by combining melted butter, crushed cookies, and strawberry Jell-O powder.
- Finish. Top warm cookies with marshmallow fluff, then roll in the strawberry crumble coating.
Sophie’s Tips for Success
- Don’t mix up your Oreos. The 1/2 cup of crushed Oreos in the dough is separate from the 25 crushed cookies used in the topping.
- Mix and match your stuffing. A shortcake roll, a whole Oreo, or both work beautifully in the center.
- Skip the fluff if you want a cleaner coating — it’s listed as optional, but it adds a gooey, marshmallowy bite that’s hard to beat.
- Weigh your dough. A kitchen scale makes portioning these bakery-style cookies foolproof.
Equipment You’ll Need
A stand mixer with a paddle attachment, a kitchen scale, a baking sheet, and a couple of mixing bowls — that’s it.
FAQ
Can I make these smaller? Yes just portion smaller dough balls and reduce the stuffing accordingly. Keep in mind bake time may need a slight adjustment for smaller cookies.
Can I substitute the strawberry extract? You can swap in more vanilla extract, but the strawberry extract is key to that authentic strawberries-and-cream flavor.
What if I can’t find Little Debbie Strawberry Shortcake Rolls? A whole Oreo works great on its own as the stuffing if shortcake rolls aren’t available near you.
Can I make the dough ahead of time? Yes, the dough can be made in advance and refrigerated; just bring it closer to room temperature before portioning and stuffing so it’s easier to work with.
Did you make these Strawberries & Cream Crumble Cookies? Tag me and let me know how they turned out!
PrintStrawberries & Cream Crumble Cookies
Strawberries & Cream Crumble Cookies are oversized soft strawberry cookies stuffed with Little Debbie Strawberry Shortcake Rolls and/or Oreos, then finished with marshmallow fluff and a sweet strawberry crumble coating.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 large cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour (500 g)
2½ teaspoons cornstarch
2 teaspoons baking powder
1½ teaspoons kosher salt
1 cup butter, room temperature (224 g)
2 eggs
1.3 cups white sugar (250 g)
1 tablespoon light corn syrup
2 teaspoons vanilla extract
3 teaspoons strawberry extract
2 teaspoons pink gel food coloring
0.8 cup white chocolate chips
½ cup crushed Golden Oreos
For the Filling:
8 Little Debbie Strawberry Shortcake Rolls
Whole Oreos (optional)
For the Topping:
Marshmallow fluff (optional)
½ cup melted butter
25 crushed Golden Oreos or Nilla Wafers
1 box (3.4 oz) strawberry Jell-O powder
Instructions
1. Preheat oven to 375°F (190°C) and whisk together flour, cornstarch, baking powder, and salt.
2. In a stand mixer, beat butter, eggs, sugar, corn syrup, vanilla extract, strawberry extract, and pink food coloring until light and fluffy.
3. Gradually add dry ingredients and mix until combined.
4. Check dough consistency and add a little flour if too sticky or a splash of milk if too dry.
5. Mix in white chocolate chips and crushed Golden Oreos.
6. Divide dough into 5½-ounce portions and split each portion in half.
7. Place a Strawberry Shortcake Roll and/or Oreo in the center, then wrap dough around filling and roll into a ball.
8. Place cookies on a baking sheet and bake for 9–10 minutes.
9. Mix melted butter, crushed cookies, and strawberry Jell-O powder to make the strawberry crumble topping.
10. Top each warm cookie with marshmallow fluff if desired.
11. Roll or coat cookies with the strawberry crumble mixture.
12. Allow cookies to cool slightly before serving.
Notes
The crushed Oreos in the dough are separate from the crushed cookies used in the topping.
Marshmallow fluff is optional but adds extra sweetness.
Use a kitchen scale for evenly sized cookies.
If dough feels sticky, add flour gradually until it reaches a soft play-doh texture.
Store cookies in an airtight container for up to 4 days.
