Strawberry Shortcake Cookies

Step 1

In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg, strawberry preserves, and vanilla.

Step 2

Add in the flour, baking powder, and salt. Mix until just combined. The dough will be very crumbly (it's supposed to be!), you can add a tablespoon of water if needed to help them form.

Step 3

Divide the dough into 12 equal portions and form each portion into a ball. Just until it comes together. Refrigerate for at least 30 minutes.

Step 4

Bake the cookies for 15-18 minutes at 375°F, you want the edges to just be golden brown, so the cookies stay chewy. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Step 5

While cookies are cooling, use a hand mixer or stand mixer whip the butter for the frosting until fluffy. Add in the powdered sugar and beat to combine. Beat in milk a teaspoon at a time if you want the frosting thinner.

Step 6

Pipe or spread the frosting onto the cooled cookies.

Step 7

In a gallon bag crush the oreos until they are crumbs. Add the oreo crumbs, jello mix and butter to a bowl and stir to combine.

Step 8

Top the cookies with the strawberry crunch topping, pressing it gently into the frosting so it sticks.