Cupcakes

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting (and red sanding sugar sprinkles)

Makes 1 dozen cookies (I got 13).  Double the recipe by using the full box of cake mix and doubling all other measurements.

For the cookies

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix)

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 giggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove them from the oven and will firm up as they cool.  Do not overbank.  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.

For the frosting

Makes about 1 cup of frosting (if you have extra, store it in the refrigerator for week(s) and/or freeze it for month(s) for future baking needs; use common sense when saving...