A few years back I made some delicious Strawberry Milkshake Cookies (with a cake mix ) for a bake sale and they were a huge hit! Then when I went searching for the strawberry cake mix I needed to make them, I couldn't find it anywhere...
So, I decided to make my own version using strawberry Jello instead. And I can honestly say they taste even better than the original recipe!
Strawberry Milkshake Cookies
It took a couple of tries but I was able to get these Strawberry Milkshake Cookies to taste like a strawberry milkshake without using a cake mix! I have no idea why I can’t get that cake mix anymore but it doesn’t matter because I’ll always be able to find strawberry Jello.
These cookies are ideal Valentine's cookies because they are so easy, so pink and so delicious! You can whip them up quickly and they will be devoured in no time, as they were in my house. But if you do need to store them, they can be frozen for up to 3 months!
This was the first time I've used Jello in a cookie recipe, but I happen to be a big fan of using Jello in recipes. My Strawberry Jello Angel Food Cake is one of my faves and my Healthy Homemade Jello Fruit & Veggie Snacks are also a great Valentine's Day treat!
Bake Sale Cookies
Bake Sales are a lot of work so you need quick and easy recipes that can be made ahead and frozen, if necessary. But these are also a great bake sale seller. And I've had my share of bake sales, so I know what sells! You can read more about that HERE!
You’re definitely going to put these ones in your back pocket for your next bake sale. Here are some more of my recommendations for bake sale best sellers:
And be sure to check out my Bake Sale Ideas Board on Pinterest!
Happy baking and Valentine's Day!
Strawberry Milkshake Cookies
- 1 cup white granulated sugar
- 3 ounce - box of strawberry flavored Jell-O® powder (⅓ cup) *85 g (½ of a 170 g box)
- 1 tsp baking powder
- 2 eggs
- ½ cup vegetable oil
- 2 ¾ cups sifted all-purpose flour
- ½ tsp vanilla extract
- 1 cup white chocolate chips
- 2 tbsp milk * I use 1% milk - add additional milk by tbsp, if too dry
- Preheat oven to 350 degrees F ( 175 degrees C). Line a baking sheet with parchment paper. *Do not use cooking spray on a bare cookie sheet, as feedback from readers is that they burn.
- Combine all ingredients except the chocolate chips in a bowl and mix with an electric mixer until combined.
- Then use your hands to mix the dough until it soft and clings together.
- If the dough still seems dry, then add additional milk, 1 tbsp at a time, until it's a soft consistency.
- Fold in chocolate chips by hand. * If they don't all cling to the dough, just stick them into the cookies (on top) once they are rolled and flattened.
- Roll into balls (about 1 tablespoon) and flatten with spatula on baking sheet.
- Bake for about 20-23 minutes or until lightly browned on bottom. * Check the cookies at 20 minutes
- Cool for 3-5 minutes on the pan and then transfer to a wire rack to finish cooling.
This post is part of The Country Cook Weekend Potluck