Smuckers Strawberry Angel Cookies Recipes

SMUCKERS STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
• DROP by rounded tablespoons on prepared baking sheet.
• BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
• TIP Store between sheets of wax paper to keep from sticking together.

STRAWBERRY ANGEL COOKIES (SMUCKER'S)

Steps:

• 1. Heat oven to 325 degrees. Coat baking sheet with cooking spray, or line with parchment paper.
• 2. Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• 3. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• 4. TIP: Store between sheets of wax paper to keep from sticking together.

BONNIE'S STRAWBERRY ANGEL COOKIES

Steps:

• 1. Pre-heat the oven to 325 degrees. Use parchment paper for easy cleanup, spray lightly with Pam.
• 2. Beat together the cake mix and the preserves. DO NOT ADD WATER! Using the low speed on the hand mixer, beat for one minute until evenly moistened. It looks dry, but it isn't. Beat one more minute, then add the chocolate mini chips and stir with a wooden spoon until evenly distributed. Drop by rounded measuring tablespoons onto the parchment paper, 2 inches apart. (I sprayed my measuring spoon with Pam; the dough is sticky) Press 4 mini chips into each cookie before baking.
• 3. bake 10 to 12 minutes. Do not overcook. Cool 1 minute on the baking sheet. Place on a cooling rack to cool completely. Cookies will be soft and chewy.
• 4. Store between sheets of wax paper to keep from sticking together.
• 5. WHAT TO EXPECT: My first instinct was to brown the cookies. If you do that, they will no longer be pink and they get hard and tough. This is angel food, and it should be soft and pillowy. So don't exceed the baking time. The reason for the "don't use full sugar preserves" is that it makes the recipe overly sweet. Enjoy!

CHEWY STRAWBERRY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
• Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
• Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
• Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
• Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

STRAWBERRY ANGEL COOKIES

Steps:

• Mix on low cake mix and strawberry preserves on low until cake mix is moistened. Mix another minute.
• Stir in chocolate chips.
• Drop by teaspoonfuls onto cookie sheets sprayed with no stick cooking spray.
• Bake at 325 degrees 10-12 minutes until tops are lightly browned.
• Cool on cookie sheets 1 minute. Transfer to cooling racks until fully cooled.
• Store with wax paper between layers to prevent sticking.