Thursday, February 7, 2013

Strawberry Cookies

When planning the menu for my daughter's baptism this past weekend, I went through my pantry to see what I already had.  I always stock up on cake mixes when they are buy one get one free, so I had a large variety of cake mix.  The colors for the baptism celebration were white and pink so I immediately grabbed my box of strawberry cake mix.  From there, I went to Pinterest in search of a recipe. There were a bunch out there. After a little sorting, I decided on this one.  

Results: Easy to make.  Another perfect spring recipe that I will definitely make again. Though next time, I will add the frosting.  I think the frosting would definitely kick these up a notch.  Nonetheless, still a good cookie recipe.  I love that it's not your typical chocolate chip or oatmeal cookie. If you need a great recipe to make for Valentine's Day next week these will surely be a hit.  Enjoy!

Simple Springtime Strawberry Cookies

For the Cookies:
 - 1 (18.25-oz) box strawberry cake mix
 - 1 stick butter, softened to room temperature
 - 1 large egg
 - 1 tsp. vanilla extract

For the Frosting:
 - 1 8-oz package 1/3 fat cream cheese, softened to room temperature
 - 1 cup powdered sugar
 - 1 tsp. vanilla extract
 - 2-3 tbsp. Smucker's Simply Fruit Strawberry -OR- any seedless strawberry jam

1. Preheat oven to 325 degrees F. Line two baking sheets with Silpat liners or parchment paper, set aside. 
2. In a medium bowl, combine the cake mix, softened butter, egg, and vanilla until you have a nice cookie-like dough that is well-mixed (see pic above- it will be almost like Play-Doh).
3. Drop rounded tablespoon-fulls of cookie dough onto prepared baking sheets approximately 1-2 inches apart. 
4. Bake for 10-14 minutes or until edges of cookies are just lightly turning brown. Remove from oven and cool on baking sheet for 5 minutes, then remove to wire rack to cool completely. 
5. Repeat steps 3 and 4 with any remaining cookie dough.
6. After your cookies are completely cooled, in the same medium bowl used for your cookie dough (I just wiped mine out to save on dishes), combine the cream cheese, powdered sugar, vanilla, and Smucker's using a hand mixer, mixing until light and fluffy. (If you feel like your frosting is a little too runny, pop it in the refrigerator for 15-20 minutes to firm it up a bit before spreading on your cookies- you want it to be spreadable but not too thin or it will run off the cookie.)
7. Frost each cookie to your heart's desire, using as little or as much frosting as you prefer. (For extra cuteness, you could add some pastel-colored sugar sprinkles or some fresh strawberry pieces, but we were just digging the super simple route this time.)
8. Store any leftover cookies covered in the refrigerator with wax paper in between any layers of cookies to avoid sticking.

*I didn't have a picture with the cookies alone. I didn't make the frosting to go on top because I knew I wanted to pile the cookies on this plate*

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