In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg, strawberry preserves, and vanilla.
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.
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.
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.
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.
Pipe or spread the frosting onto the cooled cookies.
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.
Top the cookies with the strawberry crunch topping, pressing it gently into the frosting so it sticks.
Calories are automatically generated. For best results calculate based on your exact ingredients.
If you want a brighter pink or red, you can add food coloring to the dough.
For smaller, more traditionally sized cookies, divide the dough into 24 balls and cook for less time.
If freezing, it's best to do so before icing and topping the cookies.
Strawberry Shortcake Cookies https://www.mamalovesfood.com/strawberry-shortcake-cookies