Strawberry Cake Mix Cookies are soft, sweet, and bursting with strawberry flavor. These cookies come together with just a few ingredients and bake up into perfectly chewy treats that are as pretty as they are delicious. Whether it’s for a special occasion or a fun afternoon snack, these cookies never last long once I make them.
Why I Love This Recipe
I love this recipe because it’s fast, easy, and foolproof. Using cake mix cuts down on prep time, and the result is always soft and full of flavor. The bright strawberry taste pairs beautifully with creamy white chocolate chips, but the cookies are just as tasty without them. It’s a great go-to when I need a sweet treat in a hurry.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Strawberry cake mix (one 15.25 oz box)
- Eggs
- Vegetable oil
- White chocolate chips (optional)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix ingredients: In a large bowl, I combine the cake mix, eggs, and oil. I stir until it forms a thick dough.
- Add mix-ins: I fold in the white chocolate chips if I’m using them.
- Scoop and shape: Using a spoon or cookie scoop, I drop the dough onto the baking sheet, leaving space between each one.
- Bake: I bake the cookies for 10–12 minutes, just until the edges are set and the tops are slightly crackled.
- Cool: I let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Makes about 24 cookies
Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: 20–22 minutes
Variations
- Colorful version: I stir in sprinkles for a funfetti-style cookie.
- Fruity twist: Dried strawberries add extra texture and flavor.
- Frosted cookies: Once cooled, I sometimes top them with a drizzle of glaze or a swipe of cream cheese frosting.
Storage and Reheating
I store the cookies in an airtight container at room temperature for up to 5 days.
To enjoy them warm, I pop a cookie in the microwave for about 10 seconds.
These cookies also freeze well—just separate layers with parchment paper in a sealed container.
FAQs
Can I use a different flavor cake mix?
Yes, I can use lemon, vanilla, or even funfetti cake mix for different flavors.
Do I need to chill the dough?
Nope, this dough doesn’t require chilling, but if it feels too sticky, I chill it for 15–20 minutes for easier handling.
Can I make the dough ahead?
Yes, I mix the dough and keep it in the fridge for up to 24 hours before baking.
Can I freeze the baked cookies?
Absolutely. I let them cool completely, then freeze in a sealed container for up to 2 months.
Can I skip the white chocolate chips?
Of course. They add sweetness and creaminess, but the cookies are still delicious without them.
Conclusion
Strawberry Cake Mix Cookies are a simple, colorful, and satisfying treat I can whip up in no time. The strawberry flavor shines through with every bite, and the texture is soft and chewy—just how I like it. Whether I’m baking for a holiday, a gathering, or just because, these cookies always hit the sweet spot.
Print
Strawberry Cake Mix Cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cake Mix Cookies are soft, chewy, and bursting with sweet strawberry flavor. Made with just four simple ingredients and ready in under 25 minutes, these pretty pink cookies are perfect for parties, holidays, or a quick dessert fix. Add white chocolate chips for extra creamy sweetness!
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine cake mix, eggs, and vegetable oil. Mix until a thick dough forms.
- Fold in white chocolate chips if using.
- Scoop dough by rounded spoonfuls or use a cookie scoop, placing each on the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and tops are lightly crackled.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Stir in sprinkles for a fun, festive touch.
- Add dried strawberries for extra fruity flavor and texture.
- Drizzle with glaze or top with cream cheese frosting after cooling for a frosted version.
- Store at room temperature for up to 5 days, or freeze for longer shelf life.
