Strawberry Cake Mix Cookies Recipe

I’m sharing my Strawberry Cake Mix Cookies recipe, with five ingredients, a powdered sugar coating, and those signature crinkly tops that will make you want to read the full recipe.

I love shortcuts that actually taste homemade. These Strawberry Cake Mix Cookies started as an experiment and somehow became the cookie I reach for when I want something impossibly soft.

The flavor from strawberry cake mix mixes with a dusting of powdered sugar for a crinkly top that fools everyone into thinking I slaved all day. People search for them under Strawberry Cake Mix Cookies or Cake Mix Strawberry Cookies and I still get surprised by how many versions there are.

They’re fun, kinda addictive, and you might find yourself making them again before you know it.

Ingredients

• Strawberry cake mix: bright, sweet base loaded with sugar and carbs, gives strong strawberry flavor.
• Eggs: add protein and structure, help cookies hold together but dont add much fiber.
• Vegetable oil: adds fat for moist, tender crumb makes cookies richer and softer.
• Powdered sugar: extra sweetness and crackle when rolled, mostly empty carbs, so use sparingly.
• White chocolate chips: creamy sweetness, adds fat and sugar, optional but totally tasty.

Ingredient Quantities

• 1 (15.25 oz) box strawberry cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup powdered sugar, for rolling
• 1 cup white chocolate chips, i like em but you dont have to

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl combine 1 box (1
5.25 oz) strawberry cake mix, 2 large eggs, and 1/3 cup vegetable oil. Stir until a thick, sticky dough forms and no dry streaks remain.

3. Fold in 1 cup white chocolate chips if you want them. they add a nice sweetness but you really don’t have to.

4. If dough feels too soft or sticky to handle, chill it for 15 to 30 minutes. cold dough is easier to roll and will give better crinkles.

5. Scoop or roll dough into balls about 1 to
1.5 inches across. a cookie scoop makes this quick and even.

6. Put 1 cup powdered sugar in a shallow bowl and roll each dough ball until fully coated. for an extra snowy look roll them twice.

7. Place the coated balls on the prepared sheet about 2 inches apart so they have room to spread.

8. Bake 8 to 10 minutes, until the tops are set and cracked and the edges look just barely firm. don’t overbake or they’ll get dry; they should still be soft in the center.

9. Let cookies cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to finish cooling. they firm up as they cool, but stay soft and pillowy inside.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Medium mixing bowl, for the cake mix dough
4. Spatula or wooden spoon, to stir the thick sticky dough
5. Cookie scoop (1 to 1.5 inch) or two spoons to form balls
6. Shallow bowl for the powdered sugar, you can roll cookies in it
7. Wire cooling rack to finish cooling the cookies
8. Measuring cups (1/3 cup and 1 cup) and a small set of measuring spoons

FAQ

Strawberry Cake Mix Cookies Recipe Substitutions and Variations

• Strawberry cake mix: if you cant find strawberry use a white or yellow cake mix plus 2 to 3 tbsp freeze dried strawberry powder, or stir in one small packet strawberry gelatin, or fold in 1 cup mashed strawberries but cut back any other liquid.
• Eggs: per egg swap with 1/4 cup unsweetened applesauce, or 1/4 cup mashed banana, or make a flax egg with 1 tbsp ground flaxseed plus 3 tbsp water let sit 5 mins.
• Vegetable oil: use an equal amount melted butter or melted coconut oil for same texture, or replace with equal applesauce to lower fat though cookies will be a bit denser.
• White chocolate chips: swap for chopped white baking chocolate or vanilla chips, or use milk chocolate chips, or sprinkle in dried strawberries or chopped nuts for contrast.

Pro Tips

1. Chill or freeze the dough if its sticky, dont force it with extra flour. Chill 30 to 60 minutes, or scoop balls and pop them in the freezer for 10 minutes before rolling. Cold dough gives better crinkles and less spreading, ive even refrigerated mine overnight and they tasted fuller.

2. For that snowy powdered sugar look, roll once, then give the balls a quick chill and roll again so the coating is thicker. If some sugar absorbs during baking, you can dust lightly again after cookies cool for pictures, they wont stay powdery hot though.

3. Dont overbake, take them out when the tops look set and the edges are just barely firm, they finish cooking as they cool on the tray. Rotate the pan midway so they bake evenly, and use an oven thermometer if your oven runs hot because 350 might actually be hotter or colder than you think.

4. If youre adding white chocolate, freeze the chips for a few minutes before folding so they dont melt into the dough, or chop into bigger chunks for pockets of gooey chocolate. For storage, layer cooled cookies with parchment in an airtight container or freeze baked cookies wrapped well, they keep best that way.