Strawberry Cake Mix Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
17 ounces yellow gluten free cake mix, 1 box
02 -
3 ounces strawberry jello, 1 box
03 -
1/2 cup butter, softened
04 -
4 ounces cream cheese, softened
05 -
1 large egg
06 -
1 cup white chocolate chips
# Instructions:
01 -
In a large mixing bowl, combine the cake mix, strawberry jello mix, softened butter, softened cream cheese, and egg. Use a hand-mixer on medium speed until evenly mixed.
02 -
Scoop the dough using a measuring tablespoon, roll into balls, and place on an ungreased baking sheet. Flatten each dough ball gently with the palm of your hand or the bottom of a flat glass.
03 -
Preheat the oven and bake the cookies at 12-14 minutes until set.
04 -
Immediately after baking, use a circular object such as a mason jar lid, cookie cutter, or glass rim to reshape each cookie into a perfect circle while they are still soft and pliable.
05 -
Transfer the reshaped cookies carefully using a spatula to a wire cooling rack and let them cool completely.
06 -
Melt white chocolate chips in a microwave safe bowl at 50% power, stirring every 30 seconds. Transfer melted chocolate to a sandwich bag, snip one corner, and drizzle over the cookies in a back-and-forth pattern.
# Notes:
01 -
Double the recipe by increasing ingredients proportionally and bake in batches.
02 -
Store cookies with a slice of bread to keep them moist and fresh for up to 5 days.