Minutes Prep time: 30
Minutes Total time: 45
Servings: 24
Difficulty: Intermediate
1/2 cup granulated sugar
1 cup unsalted butter, melted and cooled 5 minutes
2 eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 pkg (15.25 oz each) Duncan Hines® Classic White Cake Mix
1 cup all-purpose flour
CREAM CHEESE FROSTING:
2 pkgs (8 oz each) cream cheese, softened to room temperature
1 cup butter, softened to room temperature
2 teaspoons pure vanilla bean paste
2 cups confectioners' sugar
1/4 cup freeze-dried strawberries
Large white non-pareils
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 61 mg | 6% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 75 mg | 25% |
| Total Fat | 24 g | 37% |
| Iron | 1 mg | 3% |
| Calories | 361 kcal | 18% |
| Sodium | 187 mg | 8% |
| Protein | 3 g | 6% |
| Saturated Fat | 14 g | 69% |
| Sugars | 25 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F.
Add sugar, butter, eggs, vanilla, and almond extract to a mixer bowl and beat on medium speed until well blended, about a minute. Stir together cake mix and flour in a medium bowl. Pour into butter mixture and beat on low speed until a soft dough forms.
Scoop 2 tablespoon portions of dough 2-inches apart on a baking sheet. Bake 10 to 12 minutes, just until centers are set, and edges are very lightly browned. Let cool completely.
CREAM CHEESE FROSTING: Blend cream cheese, butter, and vanilla bean paste in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar and mix until light and fluffy about 5 minutes. Split frosting evenly into 2 smaller bowls.
Add strawberries to a small food processor and pulse into a powder. Stir powdered strawberries into one of the small bowls of frosting and stir well to make strawberry frosting. Leave the other bowl as is for vanilla bean frosting.
Use a spoon or spatula to spread a layer of the strawberry frosting around the edges of a piping bag fitted with a round #12 tip. Spoon vanilla frosting in the center. Fold the end of the piping bag down and squeeze frosting down to the tip. The first little bit will be all one color.
Start in the center and squeeze firmly, adding frosting in a circle until you reach the outside. Finish decorating each cookie with large, white non-pareils as desired.
Use a spoon to dollop frosting on each cookie and swirl together with the back of it if you don't have a piping tip.
Wedding Cake Cookies
