Description
My soft and cakey strawberry cake mix cookies are filled with bright berry flavor and rolled in sugar for an irresistible crunch. These strawberry cookies are quick and easy to make. It all starts with a box of cake mix!
Ingredients
- 1 box (15oz) Strawberry Cake Mix
- ½ cup (113g) Unsalted butter, melted
- 2 Large eggs
- 1 teaspoon Pure Vanilla extract
- 1oz bag Freeze-dried strawberries
- Sanding Sugar for coating (1/3-1/2 cup)
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.
- Use a large cookie scoop to portion out the dough. Roll each ball of dough in the sanding sugar then place the dough about 2 inches apart on the prepared baking sheet.
- 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 to put on top right when they come out of the oven.
- This is based of a Duncan Hines Cake Mix which is 18.25 oz. For a 15.25oz cake mix, add 2/3 cup flour. For a 13.25oz cake mix, add 1 ¼ cups flour.
- Don’t skip the sanding sugar! This gives the cookies a really nice crunch to the cookie and a little bit of sweetness.
- To store. Keep these strawberry cake mix cookies In an airtight container at room temperature for 3-4 days.
- Freeze. You can freeze the cookies for up to 1 month. Store them in a freezer bag or freezer-safe container, and defrost at room temperature.
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