The moment the oven timer chimed, fragrant steam of sweet berries filled my kitchen and I knew these Strawberry Cake Mix Cookies were something special. Soft pink rounds with glossy, crackled surfaces emerged, each bite tender with slight chew. After three rounds of tweaking—from adjusting oil ratios to mastering the powdered sugar roll—I nailed a batch that holds its shape yet melts on the tongue.
Why You’ll Love Strawberry Cake Mix Cookies
- Speedy assembly: just 3 ingredients into the bowl and you’re set.
- Vibrant color and aroma from shelf-stable cake mix.
- Light crackle top gives a sugar-kissed crunch.
- A nostalgic twist on classic crinkle cookies dating back to mid-century home baking hacks.
A Little Background
Back when strawberries were fleetingly fresh last summer, I hunted down the pinkest cake mix I could find. First try: I tossed in cold eggs straight from the fridge. Dough turned stiff and hard to roll—prep testing note: always warm eggs on the counter for 30 minutes first. By batch three, I had a steady hand for those sugar-dusted spheres and a quick bake time that preserved juicy strawberry notes.
Key Ingredients for Strawberry Cake Mix Cookies
- Strawberry cake mix (15.25 oz): brings both color and berry flavor; swap for gluten-free variety if needed.
- Large eggs (2): act as the binder; let them reach room temperature so the dough blends smoothly.
- Vegetable oil (½ cup): keeps cookies moist; sunflower oil works nicely for a mild taste.
- Powdered sugar (½ cup): coating that gives a candy-like crust; sift to avoid lumps.
- Optional white chocolate chips: toss in ¼ cup for pockets of creamy sweetness.
How to Make Strawberry Cake Mix Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the strawberry cake mix, 2 eggs, and ½ cup vegetable oil until a smooth dough forms, glossy and evenly pink.
- Pour ½ cup powdered sugar into a small bowl. Scoop dough by tablespoonfuls, roll into balls, then coat each thoroughly in powdered sugar.
- Place cookies about 2 inches apart on the prepared sheet. Bake for 8–10 minutes until edges set and cracks appear on top.
- Let cookies rest on the baking sheet for 2–3 minutes (they’ll firm up), then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- During my second bake, 8 minutes left centers too gooey—aim for a full 10 minutes for tender yet set insides.
- If cookies spread too thin, chill dough balls for 10 minutes before coating and baking.
- Stir in a ½ teaspoon vanilla extract or ¼ cup white chocolate chips for a flavor lift.
- Doubling the recipe? Use two baking sheets and rotate halfway; you may need an extra minute of bake time.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer life, refrigerate up to 1 week or freeze in a sealed bag for up to 3 months. Reheat frozen or softened cookies at 300°F for 4–5 minutes to restore a crisp edge. Storage testing note: after two days on the counter my batch softened more than I liked—flash reheating brings back that just-baked snap.
Serving Suggestions
Serve a trio of these rosy cookies alongside vanilla bean ice cream for a sweet palette or stack them with whipped cream between layers for a playful tea-party treat. They also partner beautifully with a frothy latte or a glass of cold milk.
Frequently Asked Questions
- How long do Strawberry Cake Mix Cookies last? Kept in an airtight container, they stay fresh at room temperature for 3 days, or up to 1 week in the fridge.
- Can I use butter instead of oil? You can swap in melted butter, but reduce to ⅓ cup and chill dough for firmer shapes before baking.
- Why didn’t my cookies crack? Make sure to coat well in powdered sugar and bake at the correct temperature; undercoating or low heat prevents that classic crackle.
- Can I freeze the dough before baking? Yes—form balls, freeze on a tray, then transfer to a bag; bake from frozen, adding 1–2 extra minutes.
- Are these cookies gluten-free? Only if you choose a certified gluten-free strawberry cake mix; all other ingredients are naturally gluten-free.
- How do I know when they’re done? Look for set edges and visible cracks on top—centers will still feel soft but finish firming on the pan.
Final Thoughts
With just a box of cake mix, eggs, and oil, you can whip up Strawberry Cake Mix Cookies in under 15 minutes and delight friends with a nostalgic pink treat. My favorite way to enjoy them is fresh from the oven, with a cold drizzle of melted white chocolate. Give this recipe a whirl, and share your crackled batches—I can’t wait to hear how yours turn out!
More Recipes You’ll Love
- Strawberry Crunch Cookies – shares vibrant berry flavor in a crisp cookie
- Mini Strawberry Crunch Cheesecake Bites – bite-sized strawberry-sweet treats complement your cookies
- Strawberry Cream Cheese Pie – creamy, strawberry-forward dessert perfect alongside cookies
- Strawberry Shortcake Cheesecake Rolls – rolls bring a creamy twist to strawberry desserts
Strawberry Cake Mix Cookies
Ingredients
Cookie Dough
- 1 box strawberry cake mix 15.25-ounce box
- 2 large eggs room temperature
- 0.5 cup vegetable oil
Coating
- 0.5 cup powdered sugar sifted
Instructions
Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the cake mix, eggs, and oil until a smooth, glossy dough forms.
- Pour powdered sugar into a small bowl. Scoop dough by tablespoonfuls and roll each ball in the sugar until fully coated.
Bake & Cool
- Place cookies 2 inches apart on the prepared sheet and bake for 8–10 minutes, until cracks appear on top.
- Let cookies sit on the sheet for 3 minutes, then transfer to a wire rack to cool completely.