There’s something magical about the sweet aroma of strawberry cookies wafting through your kitchen. These Strawberry Cake Mix Cookies transform a simple box of cake mix into irresistibly soft, chewy treats that look as pretty as they taste. The vibrant pink color and bursts of strawberry flavor make them perfect for everything from afternoon tea to special occasions.
What makes these cookies truly special is their effortless simplicity combined with their show-stopping appearance. With just a handful of ingredients and minimal prep time, you’ll have a batch of bakery-worthy cookies that will have everyone asking for your secret recipe!
Why You’ll Love This
- Uses just 5 ingredients you likely already have in your pantry
- Prep time is under 10 minutes – perfect for last-minute treats
- The soft, pillowy texture stays fresh for days
- Gorgeous pink color makes them perfect for Valentine’s Day, baby showers, or any celebration
- Easily customizable with different mix-ins or toppings
Ingredients
- ½ cup unsalted butter, at room temperature
- 3 oz cream cheese, at room temperature
- 2 large eggs
- 1 box (15.25 oz) strawberry cake mix
- ⅓ cup white cake mix
- ½ cup semisweet chocolate chips
- ⅓ cup mixed confetti sprinkles
Instructions
- Heat your oven to 350°F and line two baking sheets with parchment paper.
- Using an electric mixer with paddle attachment, beat butter, cream cheese, and eggs until smooth. Mix in both cake mixes just until combined, scraping bowl to ensure even mixing.
- Stir in chocolate chips on low speed. The dough should be thick but not sticky. If it’s too sticky, chill for 20 minutes.
- Scoop dough (about 4 teaspoons each) onto prepared pans. Roll into balls, flatten slightly with your fingers, and top with confetti sprinkles.
- Bake for 8-9 minutes until just set but not browned. They should still be slightly soft. Let cool briefly on pans before moving to cooling racks.
Tips & Variations
- For extra strawberry flavor, add 1/2 cup of finely chopped freeze-dried strawberries to the batter
- Try different cake mix flavors like lemon, chocolate, or funfetti for easy variations
- Roll the dough balls in powdered sugar before baking for a crinkle cookie effect
- For a more festive look, add colored sprinkles to the dough or press them onto the tops before baking
- If your dough seems too sticky, chill it in the refrigerator for 30 minutes before scooping
- For a tangier flavor, substitute cream cheese for half of the oil
Serving Suggestions
These pretty pink cookies are delightful on their own with a cold glass of milk, but they also make a wonderful addition to dessert platters. Try serving them alongside fresh strawberries and whipped cream for an elegant strawberry-themed dessert.
For a special occasion, sandwich vanilla ice cream between two cookies for the most delicious strawberry ice cream sandwiches, or crumble them over strawberry yogurt for a sweet breakfast treat.
Notes
- Store in an airtight container at room temperature for up to 5 days
- The cookies will appear slightly underbaked when you remove them from the oven but will firm up as they cool
- Freeze baked cookies for up to 3 months in a freezer-safe container
- Cookie dough can be frozen in balls for up to 2 months – just add 1-2 minutes to the baking time when baking from frozen
FAQs
Can I use a different flavor of cake mix?
Absolutely! This recipe works with any flavor of cake mix. Try chocolate, vanilla, or lemon for delicious variations.
Why did my cookies spread too much?
If your cookies spread too thin, your dough might have been too warm. Try chilling the dough for 30 minutes before baking, or add an extra tablespoon of cake mix to the batter.
Can I make these cookies without eggs?
Yes, you can substitute 1/4 cup of unsweetened applesauce for each egg in this recipe. The texture will be slightly different but still delicious.
How do I know when the cookies are done?
The cookies are done when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool on the baking sheet.
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