Ingredients
Cookie Dough
- 1 box (15.25 oz) strawberry cake mix
- ¾ cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup Valentine’s Day sprinkles, plus more for topping
Optional Pink Buttercream
- ¼ cup unsalted butter (4 tablespoons), softened
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1 teaspoon freeze-dried raspberry powder or 1-2 drops pink food coloring
Instructions
- Prepare. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent sticking. In a mixing bowl, whisk together the melted and slightly cooled butter, whole egg, egg yolk, and vanilla extract until the mixture is smooth and uniform.
- Mix the Dough. Gradually stir in the strawberry cake mix until fully combined. Then gently fold in the white chocolate chips and Valentine’s Day sprinkles to evenly distribute them throughout the dough.
- Shape and Decorate. Using a spoon or cookie scoop, portion about 3 tablespoons of dough per cookie. Roll each portion into a ball and place them on the prepared baking sheets about 2 inches apart. Lightly flatten the dough balls with your hand or the bottom of a glass, then press additional white chocolate chips and Valentine’s Day sprinkles onto the tops for extra decoration.
- Bake and Cool. Bake the cookies in the preheated oven for 11 to 12 minutes, checking at 11 minutes. The edges should be set while the centers remain slightly soft. Remove from the oven and allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Pink Buttercream. In a clean bowl, beat the softened butter until creamy. Add the powdered sugar and mix on low until combined. Pour in 1 tablespoon of milk or cream, the vanilla extract, and the freeze-dried raspberry powder or pink food coloring. Beat the mixture until fluffy. If the frosting is too stiff to spread easily, add the second tablespoon of milk or cream. Once the cookies have cooled, spread or pipe a small amount of the pink buttercream onto each cookie.
Notes
- Make sure the melted butter is cooled to avoid cooking the eggs when mixing.
- For even baking, flatten the cookie dough balls slightly before baking.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Freeze-dried raspberry powder adds natural flavor and vibrant color to the buttercream; alternatively, use pink food coloring as preferred.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
