Strawberry Cake Mix Cookies are the ultimate shortcut cookie that still feels homemade. You start with one box of strawberry cake mix, add a couple simple ingredients, and you get soft, chewy cookies with a sweet strawberry flavor and that cute pink color.
The best part about Strawberry Cake Mix Cookies is how fast they come together. No chilling, no mixers, and no complicated steps—just stir, scoop, and bake. They’re a total weeknight hero dessert and perfect for parties, cookie boxes, or last-minute bake sales.
This is one of those everyone asks for the recipe treats because they look fun, taste like strawberry candy-shop goodness, and take almost no effort. Once you make Strawberry Cake Mix Cookies, you’ll keep a cake mix in the pantry just for this.
Why You’ll Love These Strawberry Cake Mix Cookies
- 3-ingredient base: Cake mix, eggs, and oil make the easiest cookie dough ever.
- Soft and chewy: They bake up tender with lightly crisp edges—perfect easy dessert.
- One-bowl cleanup: Stir everything in one bowl and you’re done.
- Party-perfect color: That pink cookie is made for holidays, birthdays, and baby showers.
- Endless add-ins: White chocolate chips, sprinkles, or a simple drizzle take them over the top.
- Great for gifting: They travel well and stay soft for days.
Ingredients for Strawberry Cake Mix Cookies
The 3-Ingredient Base
- Strawberry cake mix (1 box, 15.25 ounces): The shortcut that brings strawberry flavor, sweetness, and the pretty pink color.
Tip: Any brand works. Different brands can make slightly different dough thickness—totally normal.
- Large eggs (2): Help bind the dough and give the cookies structure.
Tip: Room-temp eggs mix in easier.
- Vegetable oil (1/3 cup): Keeps the cookies soft and chewy.
Sub: Canola oil works too. For a richer flavor, use 1/3 cup melted butter (cookies may spread a bit more).
Optional Add-Ins (Pick Your Favorite)
- White chocolate chips (1/2 cup): Creamy sweetness that pairs perfectly with strawberry.
Sub: Vanilla baking chips or milk chocolate chips.
- Sprinkles (2–3 tablespoons): Adds crunch and fun party vibes.
Tip: Fold in gently so the dough stays bright pink.
- Cream cheese (2 ounces, softened): Makes the cookies extra soft and bakery-style.
How: Beat it into the eggs before mixing in the cake mix (or mash well and stir).
- Powdered sugar (for rolling): Gives a crinkle cookie look without extra work.
How to Make Strawberry Cake Mix Cookies
- 1. Preheat the oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup easy.
- 2. Stir the dough: In a large bowl, mix the strawberry cake mix, eggs, and oil until a thick, sticky dough forms. If you’re adding cream cheese, mix it into the eggs first so it blends smoothly.
- 3. Fold in add-ins: Stir in white chocolate chips or sprinkles if using. Save a few chips to press on top for that bakery look.
- 4. Scoop the cookies: Scoop 1 1/2-tablespoon balls of dough and place them about 2 inches apart on the baking sheets. If you want crinkle tops, roll dough balls in powdered sugar before baking.
- 5. Bake until just set: Bake for 9–11 minutes, until the edges look set and the centers still look slightly soft. Don’t overbake—cake mix cookies stay soft when you pull them a little early.
- 6. Cool and finish: Let cookies cool on the pan for 5 minutes, then move to a rack. For a drizzle, melt 1/2 cup white chocolate chips and drizzle over cooled cookies. Add sprinkles right away before the drizzle sets.
Reader Review: I made these Strawberry Cake Mix Cookies for a party and they disappeared so fast. Everyone thought they were from a bakery, and they stayed soft for days.
Tips for Perfect Strawberry Cake Mix Cookies
- Don’t overbake: Pull them when centers look slightly soft; they set up as they cool.
- Use parchment paper: Helps prevent over-browned bottoms and keeps cookies tender.
- If dough feels too sticky: Let it rest 5 minutes so the cake mix hydrates, then scoop again.
- Want thicker cookies: Chill the dough 20 minutes before baking (optional but helpful).
- For bold crinkles: Roll in granulated sugar first, then powdered sugar (extra-pretty).
- Bake one sheet at a time: More even cookies, especially if your oven runs hot.
Variations & Substitutions
- Strawberry lemonade cookies: Add 1 tablespoon lemon zest and drizzle with a simple lemon glaze.
- Strawberry shortcake vibe: Mix in 1/2 cup white chocolate chips and top with crushed vanilla wafers.
- Chocolate-dipped: Dip half the cooled cookies in melted white or dark chocolate and let set.
- Sandwich cookies: Spread a thin layer of vanilla frosting between two cookies.
- Extra strawberry: Stir in 2 tablespoons strawberry jam (dough will be softer—chill 20 minutes).
- Gluten-free: Use a gluten-free strawberry cake mix if you have one; bake time is similar.
- Lazy crinkle version: Roll in powdered sugar only and bake—still cute, less fuss.
Make-Ahead & Freezing
- Make-ahead dough: Mix dough and refrigerate (covered) for up to 24 hours. Let it sit at room temperature for 10 minutes before scooping if it’s very firm.
- Freeze dough balls: Scoop dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F for 11–13 minutes.
- Freeze baked cookies: Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature.
Storing & Reheating
- Room temperature: Store Strawberry Cake Mix Cookies in an airtight container for 4–5 days.
- Softness tip: Add a slice of bread to the container to help keep them extra soft.
- Reheat: Microwave a cookie for 6–8 seconds for that fresh-baked feel.
Serving Suggestions
- Party platter: Add chocolate-covered strawberries and a few pink candies for an easy dessert tray.
- Cookie box: Pair with crinkle cookies, sugar cookies, or brownie bites.
- Ice cream sandwiches: Press vanilla ice cream between two cookies and freeze until firm.
- Bake sale win: Drizzle with white chocolate and top with sprinkles for extra wow.
If you make these Strawberry Cake Mix Cookies, leave a rating and a comment—I love hearing what mix-ins you used. Did you go classic, white chocolate chips, or full sprinkle overload?
Print
Strawberry Cake Mix Cookies (Easy, Soft, 3-Ingredient Base)
- Total Time: 20 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Strawberry Cake Mix Cookies are soft, chewy, and quick to make with a simple cake mix shortcut. Perfect for parties, gifting, and any time you want a fun pink cookie fast.
Ingredients
– 1 box strawberry cake mix (15.25 ounces)
– 2 large eggs
– 1/3 cup vegetable oil
Optional Add-Ins
– 1/2 cup white chocolate chips
– 2–3 tablespoons sprinkles
– 2 ounces cream cheese, softened (for extra soft cookies)
– Powdered sugar, for rolling (crinkle look)
Optional White Chocolate Drizzle
– 1/2 cup white chocolate chips, melted
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Mix cake mix, eggs, and oil in a bowl until a thick dough forms. If using cream cheese, mix it into the eggs first.
3. Stir in white chocolate chips or sprinkles if using.
4. Scoop 1 1/2-tablespoon dough balls and place 2 inches apart. Optional: roll in powdered sugar for crinkles.
5. Bake 9–11 minutes until edges are set and centers look slightly soft.
6. Cool 5 minutes on the pan, then transfer to a rack. Drizzle with melted white chocolate and add sprinkles if desired.
Notes
– Key tip: Don’t overbake—pull cookies when centers still look soft for the best chewy texture.
– Thicker cookies: Chill dough 20 minutes before baking.
– Freezing: Freeze dough balls up to 2 months; bake from frozen 11–13 minutes at 350°F.
– Tools: Mixing bowl, spatula, cookie scoop, parchment paper, baking sheets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American