Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting might be just the side dish you are searching for. This recipe makes 12 servings with 276 calories, 3g of protein, and 13g of fat each. For 60 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. Plenty of people made this recipe, and 18155 would say it hit the spot. This recipe from Averie Cooks requires confectioners' sugar, cookies, vanillan extract, and egg. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 13%, this dish is not so tremendous. If you like this recipe, take a look at these similar recipes: Spiced Chai Latte Cake Mix Cookies with Vanilla Cream Frosting, Vanilla Buttercream Frosting & Strawberry Cream Cheese Frosting, and Vanilla Cake With Strawberry Cream Frosting.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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. 

2. 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). 

3. 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.  

4. 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 Information:

covered percent of daily need