Strawberry “Cream” Cookies

Babies, babies, babies! We’ve got new babies all around us! Our dear friends had a brand new baby girl a few weeks ago, and my sister had her baby girl this past week! We’ve been swimming in a sea of pink lately! The kids have been craft creating machines, drawing and painting pictures, making cards, and making books—all baby girl related!

With all of this pink on the brain, I needed an outlet—so I had my own little creation! Welcome to my Strawberry “Cream” Cookies! With all of the busi-ness I opted for something that would be…hopefully…quick and easy to make while still offering up something scrumptious, so the base of my cookie is actually a cake mix! Quick and easy these cookies are! (uhh…hello Yoda?)

Once you make up the cookie mix and bake them for a bit, you pop them out of the oven to top them with a half of a marshmallow—I used vegan marshmallows (for the first time). After you pop the marshmallow on top, put those babies back in the oven for a few more minutes to bake. The vegan marshmallows taste good but they don’t melt and spread out like I had hoped that they would. After all of the baking is done, you let the cookies cool and then frost to your heart’s content!

It’s really fun to just give people a cookie, thinking it’s just a regular ol’ strawberry cookie, and then watching the surprised delight as they bite into it and discover the hidden gem inside! 🙂

• Servings: 24
• Difficulty: easy
• Print

Cookie Ingredients:
1 Strawberry Cake Mix
2 tsp Baking Powder
2 Ener-G Egg Replacer Eggs
1/3 Cup Vegetable Oil
1/2 TSP Vanilla
12 vegan marshmallows, cut in half (spray your kitchen shears with cooking spray to easily cut)

Frosting Ingredients:

3 cups confectioners’ sugar
6 TBSP Earth Balance butter
2 TBSP strawberry syrup
5-7 TBSP almond milk
¾ tsp vanilla

Directions:

1. Preheat oven to 350. Line a Baking Sheet with Parchment Paper
2. In a small bowl whisk together the Ener-G eggs and set aside for a few minutes. Add the oil and vanilla.
3. In a medium bowl mix together the cake mix and baking powder.
4. Add the egg mixture to the cake mixture and stir all together until all the dry cake mix lumps disappear.
5. Refrigerate the dough for 15 minutes. Remove from the refrigerator and drop round (about 1 Tablespoon) balls onto baking sheet. You will want your balls to be taller and less wide. Bake for 8 minutes.
6. Remove the cookies from the oven and place half of a marshmallow on top of each cookie. Return to the oven and bake for 2 more minutes.
7. Remove from oven and allow to cool and then transfer to a wire rack.
8. While the cookies are cooling make your frosting. Put the confectioners’ sugar in a medium bowl. Melt the butter on the stove over low heat and add the strawberry syrup. Do not allow to boil.
9. Add the butter mixture to the confectioners’ sugar. Whisk in the almond milk and vanilla.
10. Spread about a tablespoon of frosting on each cookie to cover the marshmallow and let stand for 10 minutes to allow the frosting to set.

I hope you enjoy my pink creation–and they don’t have to be used just for new baby girls!  They’re great for any occassion, especially as we enter into summer and want something scrumptious and fruity!!

What’s your favorite “pink” recipe?