I have been wanting to blog about these cookies for a couple weeks but didn’t want to post pink food too far in advance of Valentine’s Day.
But it’s almost here.
In a month.
However, it’s never to start thinking about pink food. Plus, spring is right around the corner.
Right after that four feet of snow, for many of you, melts.
I made these cookies on Skylar’s first day of school at her new school.
I was such a wreck that day and didn’t know what to do with myself so I started baking and pink food.
If strawberry cookies with a thick layer of vanilla cream cheese frosting and red sanding sugar sprinkles don’t put a smile on your face, I’m convinced that nothing will.
These cookies and baking project helped to take my mind off the fact that my “baby” was at big girl school.
She asked me on the car ride home, “Mommy, what did you do today?”
When I told her I made pink cookies with sprinkles her eyes got as big as saucers and the smile on her face was enormous.
For my little princess, who’s favorite color is pink, these were a huge hit with her and a perfect treat after her first day at the new school.
The little cookies are moist and light and have the best strawberry flavor, which is balanced with the heavier, richer, and tangier cream cheese frosting.
And they are so soft, and so very, very moist.
Practically falling apart moist which is the only way I like baked goods.
I hope you try the strawberries cookies, which are so easy, and only use four ingredients.
I am all about taking a shortcut here or there and using a boxed mix if it’s going to give me great results.
Pillsbury already has the strawberry cake mix thing all figured out and I don’t need to reinvent the wheel.
I’d rather spend my time eating one of these.
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Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting
Ingredients
Cookies
- ¼ cup unsalted butter, half of one stick, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix
Frosting
- ¼ cup unsalted butter, half of one stick, softened
- ¼ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 2 to 4 cups confectioners’ sugar
Instructions
- Cookies – Preheat oven to 350F. In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined. Add the cake mix and stir until smooth. If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet. Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.
- If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes. Chilled dough spreads less during the baking process.
- Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray. Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet). Bake at 350F for 8 to 10 minutes or until cookies are barely browned. They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.
- While the cookies are baking, make the frosting.
- Frosting – In a large mixing bowl, beat together the butter and cream cheese with an electric mixer or whisk by hand. Add the vanilla extract and add two cups of powdered sugar and mix until smooth. If you like thick(er) frosting, add more powdered sugar until desired consistency is reached. I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).
- After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired. Optionally, make sandwich cookies.
- Because these cookies are frosted with cream cheese frosting, you may want store them in the refrigerator if they’re going to be out more than a day or so; use common sense.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Stuffed cookies score bonus points:
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And for Valentine’s Day, Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries with the red surprise center would be fun.
love your recipes. just wish your ‘print this’ button worked
I love your site! You mentioned the various cake mix brands, and the last I knew, both Wilton, and the Culinary Institute of America, rated Pillsbury cake mixes as the best. Pillsbury mixes are also the cheapest. The only flavors I’m unable to find here (I live in the 1000 Islands – where the salad dressing was created), are French Vanilla, and Lemon. I’m able to find Lemon cakes at a Wegmans, when I’m out of our area (I just stocked up on some in Rochester a couple of weeks ago) . If I need a French Vanilla cake mix, I have to settle for Betty Crocker. I have horrible luck with Duncan Hines, but I know that many people swear by them.
Thanks for sharing your thoughts and for finding my site!
Hi Averie,
These cookies are a wonderful shade of pink. What’s the texture of these cookies? I like my cookies crunchy. How would I be able to achieve that?
Thanks!
Cake mix cookies always turn out exceedingly soft! They are the opposite of a crunchy cookie. The only way to get them crunchy would likely be to over-bake them. Make an exception and try them as written – I think you will LOVE them :)
Hi Averie – I made these cookies last night for a work party – they are so pretty and very yummy! I wanted them to rise a bit more so I added some baking powder and a couple small scoops of flour to the batter – so they came out of the oven looking like half of a puffy snowball! They are wonderful, very different and very tasty. Everyone loves them – especially my 9 year old. Thank you for the great recipe!
That’s funny that you added baking powder and they turned into pink puffballs. I can imagine the dough rose like crazy with just the tiniest bit of baking powder since cake mix is so light anyway. Glad you liked them!
♥ Cookies, especially pink cookies, have a way of making everything better. Thank you for mentioning the fact that spring is just around the corner. :)
Thanks for the comment on this oldie. I just made a strawberry cake YESTERDAY, ironically. Not blogging about it, but yes, spring IS hopefully coming!
I just made these for my son’s class tomorrow. I tried a little one and they are so good! Thanks for posting. I found it originally through Pinterest to your website.
I’m so happy you found me, made these, and came back to LMK! Glad they’re a hit! I’m making a strawberry cake this weekend for my daughter’s bday!
You know I love these cookies!! Thanks so much for linking up to Taste and Tell Thursdays!