Description
These irresistible pink cookies are soft-baked and so delicious. Toss in some sprinkles for extra fun!
Ingredients
- 1 box (15oz) strawberry funfetti cake mix
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-ounce bag (28g) freeze-dried strawberries
- 1/3 cup sprinkles
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Using a food processor, grind the freeze-dried strawberries into a fine powder.
- In a large mixing bowl, combine all the ingredients together and mix until well combined. The dough will be thick.
- Bake for 11-13 minutes. The center of the cookies should be slightly under-baked but not too gooey. Use a toothpick inserted into the center of a cookie to check for doneness.
Notes
- Optional add-in: ¾ cups white chocolate chips. Save a few chocolate chips to gently press into the tops of the cookies as soon as they come out of the oven.
- Cake Mix: I based this recipe on a Pillsbury cake mix, which is 15.25oz. For a 13.25oz cake mix, add 1/2 cup flour.
- Freeze-dried strawberries: If you can’t find these, use 1/4 cup instant strawberry jello instead. It does make the cookies bake quite a bit flatter.
- To store. Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze. These cake mix cookies can be frozen for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 253
- Sugar: 18 g
- Sodium: 343.2 mg
- Fat: 11.1 g
- Carbohydrates: 35.2 g
- Fiber: 0.4 g
- Protein: 2.3 g
- Cholesterol: 56 mg