Strawberry Cake Mix Cookies – 🍓🍰😍 Soft, light, fluffy cookies with a rich, strawberry flavor that are a cinch to make! Almost too pretty to eat, these cookies are perfect for Valentine’s Day, Mother’s Day, Easter, bridal and baby showers, or any time you have a craving for strawberries!
Table of Contents
Easy Strawberry Cookies with Cake Mix
If strawberry cookies with a thick layer of vanilla cream cheese frosting and red sanding sugar sprinkles don’t put a smile on your face, I’m convinced that nothing will.
The little cookies are moist and light and have the best strawberry flavor, which is balanced with the heavier, richer, and tangier cream cheese frosting.
And they are so soft, and so very, very moist.
Practically falling apart moist, which is the only way I like baked goods. Plus, they only use four ingredients! Thanks to the use of boxed cake mix, you can be out of the kitchen and snacking on a cookie in just an hour. They’re at the top of my list of favorite strawberry recipes!
Looking for more cookies with cake mix?
Try these pina colada white chocolate cake mix cookies and chocolate cake mix M&M’s cookies, too!
Recipe Ingredients
As mentioned, you only need a few ingredients for this strawberry cake mix cookies recipe:
For the Cookies
- Unsalted butter – Let it soften, but you don’t want melted butter
- Large egg – Let it come to room temperature for easy mixing
- Vanilla extract
- Strawberry cake mix – I use Pillsbury strawberry cake mix, but any brand, like Betty Crocker or Duncan Hines, will work. Make sure the flavor of the cake mix is strawberry! Vanilla won’t work
For the Frosting
- Unsalted butter
- Cream cheese – Make sure to use full-fat, brick-style cream cheese, not cream cheese from a tub
- Vanilla extract
- Confectioner’s sugar
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Soft and Chewy Cake Mix Strawberry Cookies
Make sure to preheat your oven to 350 degrees F before you begin. Then, have all the ingredients ready to go! Here’s an overview of how the cookies come together:
- Combine the wet ingredients in a bowl. Then, fold in the cake mix. If the dough seems too wet, add a bit more cake mix, a tablespoon at a time. Or, if it’s too dry, add water a tablespoon or two at a time.
- If you have enough time, chill the dough for 15-20 minutes. This isn’t 100% necessary, but it prevents the cookies from spreading while baking.
- Use a medium cookie scoop to portion the dough into balls, and place the cookie dough balls on a baking sheet lined with a Silpat mat or parchment paper, leaving space between each piece. Bake until the cookies are barely browned.
- Cool on the baking sheet; there’s no need to transfer them to a wire rack to cool!
- Use a hand mixer or whisk by hand, beating the butter and cream cheese. Add the vanilla and powdered sugar, and mix until smooth. Spread the frosting over the cookies in a thick layer. Finish with sprinkles, sanding sugar, or other garnishes. Enjoy!
Recipe FAQs
Transfer leftovers to an airtight container and store them in the fridge for up to 5 days.
Yes! Store cookies flat in an airtight container or sealable bag and freeze for up to 3 months.
Sure! Feel free to fold in white chocolate chips, coconut flakes, or whatever you like best.
Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting
Equipment
- 2 Large Mixing Bowls
Ingredients
Cookies
- ¼ cup unsalted butter, half of one stick, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix
Frosting
- ¼ cup unsalted butter, half of one stick, softened
- ¼ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 2 to 4 cups confectioners’ sugar
Instructions
- Cookies – Preheat oven to 350F. In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined. Add the cake mix and stir until smooth. If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet. Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.
- If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes. Chilled dough spreads less during the baking process.
- Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray. Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet). Bake at 350F for 8 to 10 minutes or until cookies are barely browned. They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.
- While the cookies are baking, make the frosting.
- Frosting – In a large mixing bowl, beat together the butter and cream cheese with an electric mixer or whisk by hand. Add the vanilla extract and add two cups of powdered sugar and mix until smooth. If you like thick(er) frosting, add more powdered sugar until desired consistency is reached. I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).
- After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired. Optionally, make sandwich cookies.
- Because these cookies are frosted with cream cheese frosting, you may want store them in the refrigerator if they’re going to be out more than a day or so; use common sense.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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White Chocolate Snickerdoodles – Soft, sweet, bursting with cinnamon flavor, and studded with chocolate chips. What’s not to love?
Oatmeal Raisin – A classic cookie recipe, these are soft, chewy, and sweet, just like Grandma used to make!
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Stuffed cookies score bonus points:
Snickers Bar Stuffed Chocolate Chip Cookies
And for Valentine’s Day, Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries with the red surprise center would be fun.
Hi Averie!
The holiday season is here! I was looking up recipes for this cookie and I saw most people actually use multiple eggs and oil to make cookie dough from cake mixes. You, however, use only one egg and butter.
Does it taste better with less eggs and butter?
Why do most people use eggs and oil??
Thanks!
I made it the way I wrote it and it works great! Try it!
Made em last night! Very yummy! They are, however, verrry sweeet!
Which other cake mix flavors are good to make cake-mix cookies? Do vanilla or french vanilla cake-mix cookies turn out like sugar cookies?
do you have any pics on how the dough looks like?
also, is it OK to use betty crocker mix instead??
No I don’t have pics and I’ve never tried with B.C. mix, but I’m sure it would be fine.