Strawberry Cake Mix Cookies
User Reviews
5
Strawberry Cake Mix Cookies
Description
This recipe uses strawberry cake mix as the base, combined with eggs, vegetable oil, and vanilla to form a cookie dough that is chilled before baking. The chilling step controls spreading and helps maintain cookie shape. Baked at 350°F for 8-10 minutes, the cookies are taken out while the tops remain glossy to avoid overbaking.
After cooling, they can be decorated with melted white chocolate and sprinkles for added sweetness and visual appeal. The texture is tender rather than crisp, suited to those who prefer soft cookies with a hint of cake-like strawberry flavor.
These cookies can be stored in an airtight container on the counter for up to four days. Optional mix-ins such as white or semi-sweet chocolate chips can be added to the batter for variation.
Ingredients
- 15.5 oz Strawberry Cake Mix box
- 2 egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 12 ounces white chocolate optional, for topping, or almond bark
- Sprinkles optional, for topping
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, stir the cake mix, eggs, and vegetable oil, and vanilla extract by hand until well combined. Set the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.
- Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate chips or almond bark according to package directions. Using a spoon, drizzle the melted white chocolate across the cookies and add the pink sprinkles on top, if using. Allow to dry completely before enjoying.
Notes
- Do not overbake; remove cookies while the tops are still glossy to keep them soft.
- Chill dough before baking to prevent cookies from spreading too thin and becoming crisp.
- Line baking sheets with parchment paper to avoid sticking and ease cleanup.
- Store leftover cookies in an airtight container at room temperature for up to four days.
- Optional: Add 1 cup of white or semi-sweet chocolate chips to the dough for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 216mg | 9% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 27IU | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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