Step 1

Preheat the oven to 350°F. In a large bowl, whisk together the strawberry cake mix, vegetable oil and eggs until combined. Refrigerate the cookie dough until it’s chilled, about 30 minutes. Editor’s Tip: Chilling cookie dough allows the fat to solidify, which makes the cookies expand more slowly in the oven so they’re tender and chewy rather than flat and crispy.

Step 2

Drop the cookie dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Editor’s Tip: A cookie dough scoop makes portioning quicker and more consistent. Flatten the cookies slightly using your fingers or the greased bottom of a measuring cup, then add sprinkles on top if desired.

Step 3

Slide the cookies into the oven and bake until the edges are just set, 10 to 12 minutes. Remove the cookies from the sheet pans and to wire racks to cool completely to room temperature.