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.