Ingredients
Strawberry Unicorn Cookies
- 1 box of Pillsbury Strawberry Funfetti cake mix
- 2 eggs
- 1/3 cup oil
- 1/4 cup crushed freeze dried strawberries
Strawberry Lemon Cream Cheese Icing
- ½ cup unsalted butter softened
- 4 ounces of strawberry cream cheese softened
- 1 tsp of lemon extract
- 1 ¼ cups of powdered sugar
- 1/4 cup crushed freeze dried strawberries
Instructions
Strawberry Unicorn Cookies
- Preheat oven to 375 degrees. Beat together the eggs and oil, then fold in the cake mix and the freeze dried strawberries. Arrange 2 tbsp sized cookie dough balls on to a parchment lined baking sheet, keeping a little distance between each cookie in case of spreading.
- Bake for 10-13 minutes or until the cookies are slightly cracked. Remove and allow to cool on a cooling rack.
Strawberry Lemon Cream Cheese Icing
- In a large bowl beat the butter and cream cheese using a hand or stand mixer until it is light and creamy. Keeping the mixture on medium speed, slowly add in the lemon extract and powdered sugar until fully incorporated. Then fold in the freeze dried strawberries. Continue to beat until light and fluffy.
- Spread or decorate your cooked cookies and top with your sprinkles of choice.
Notes
Another fun way to serve this cookie is to make an iconic Double Doozie Cookie. A yummy amount of the Strawberry Lemon Cream Cheese Icing between Two Strawberry Unicorn Cookies, decorated with sprinkles. A sure fire way to please any sweet unicorn princess in your life. Cookie creations in my household are solely driven by the little humans that chase around me everyday. And man do they love to challenge me. When asked this week what cookie that wanted for cookie Friday I heard an astounding strawberry unicorn cookie from my youngest. I admit, I had to think about this one for a little while because anyone who has ever baked with strawberries knows it’s not the simplest thing to do.
Cake mix cookies are a fun and easy way to make delicious treats and I decided that was an A+ way to achieve this cookie. And to add to its success, the Pillsbury Strawberry Funfetti cake mix includes a sprinkle assortment that screams unicorn.
I have been playing with the use of freeze dried strawberries (new recipes coming soon) so I thought this was a great time to use them. They give the cookies that added fresh strawberry taste without making them mushy.
Now for the icing. To ensure I got that strawberry flavor I decided to use a strawberry cream cheese base, with lemon for an added punch of freshness. I also incorporated the freeze dried strawberries into the icing to keep my flavors consistent and to also add some natural pink color without having to use food dye.
And there you go, a Strawberry Unicorn Cookie. I love a challenge, but these kids definitely make me work for it.
