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 ½ 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.

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.

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.

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.

Once the cookies have completely cooled spread about 2 tablespoons of frosting onto each. Sprinkle the crunch mixture on top and serve!