Strawberry Sprinkle Cookies – a delicious recipe with All-purpose, Baking Soda, Cornstarch, Butter, Egg, White Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add flour, Jell-O pudding mix, baking soda and cornstarch into a large mixing bowl. Mix thoroughly. Set aside.
2
In another small bowl add butter, egg and sugar. Stir vigorously until there are no lumps. I also used a whisk to get out the remaining lumps at the end or you may use an electric mixer.
3
Pour the wet ingredients mixture into the dry ingredients and stir to combine. It might seem like you don't have enough liquid, but use those arm muscles. After a bit of stirring the ratio is perfect. Fold in sprinkles-again you do have to mix a lot. I ended up using my hands to fold the dough around the sprinkles.
4
Cover the dough with a sheet of plastic wrap and refrigerate for an hour.
5
Preheat your oven to 350 F. Make small round balls of dough with your hands or a spoon and place them on a baking sheet, spacing them at least an inch apart. Bake for 8-10 minutes depending on your oven.
6
Remove pan from oven. Allow cookies to cool on a rack for at least 5 minutes before digging in.
611
kcal
Calories
35
g
Fat
68
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1 package Jell-O Strawberry Creme Pudding/pie Filling Mix, 3.4 Ounce Box, 1 teaspoon Baking Soda, 1 teaspoon Cornstarch, and more.
Yes, Strawberry Sprinkle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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