Strawberry Cake Mix Cookies
These Strawberry Cake Mix Cookies are made from a few simple ingredients and are so delicious. They are topped with a drizzle of white chocolate and sprinkles, making them perfect for Valentine's Day or any time you need a quick and easy dessert!
Ingredients
- 15.5 oz box strawberry cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 12 ounces white chocolate or almond bark optional, for topping
- sprinkles optional, for topping
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, stir the cake mix, eggs, and vegetable oil, and vanilla extract by hand until well combined. Set the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.
- Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate chips or almond bark according to package directions. Using a spoon, drizzle the melted white chocolate across the cookies and add the pink sprinkles on top, if using. Allow to dry completely before enjoying.
Notes
- Don’t overbake the cookies. They will get too crisp if they overbake. You want to remove them from the oven when the tops are still glossy. They'll finish baking on the tray once you take them out of the oven.
- Optional additions: Adding 1 cup white chocolate chips or even semi-sweet chocolate chips to the batter before baking is a delicious option!
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning or spreading too much on the bottom of the pan. It also makes clean up much easier.
- Don’t skip the chill time for the dough. If you don’t let the dough chill, the cookies will spread too much during baking and end up thin and crisp.
- How to Store: Store leftover cookies in an airtight container on the counter for up to 4 days.
Nutrition
Calories: 236kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 216mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 27IU | Calcium: 59mg | Iron: 1mg