Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, combine the strawberry cake mix, softened butter, eggs, and vanilla extract.

Mix until a thick dough forms. If using, fold in the white chocolate chips for extra sweetness.

Scoop about 1 ½ tablespoons of dough and roll into balls.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Gently press down on each ball to flatten slightly.

Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring after each interval, until smooth.

Using a spoon or a piping bag, drizzle the melted white chocolate over the cooled cookies.

Decorate with red and pink sprinkles while the chocolate drizzle is still wet.

Allow the cookies to set at room temperature for 10–15 minutes, or chill in the refrigerator until the chocolate hardens.

Serve these festive cookies at parties, share them as gifts, or enjoy them as a sweet treat for yourself!