Strawberry Cake Mix Cookies Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
55 mins
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Servings
21 cookies
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Calories
166 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Strawberry Cake Mix Cookies Recipe
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These 3-ingredient strawberry cake mix cookies might just be the easiest cookies I've ever made. I love topping them with cream cheese glaze!
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Ingredients
For the Cookies
- 15.25 ounces Duncan Hines Strawberry Supreme Cake Mix (1 box)
- ½ cup vegetable oil
- 2 large eggs room temperature
For the Cream Cheese Drizzle (Optional)
- 1 ounce cream cheese room temperature (⅛ brick)
- 1 cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon pure vanilla extract
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Instructions
- Preheat oven to 350°F. Prepare a cookie sheet with a nonstick spray or parchment paper. The cookies tend to stick a little if the sheet isn’t sprayed.
- In a large bowl, mix the cake mix, oil, and eggs until well combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes.
- Scoop the cookie dough, using a medium-sized cookie scoop (yields 1 heaping tablespoon), and place onto a prepared cookie sheet 2 inches apart.
- Bake for 10-12 minutes, or until the top is no longer wet and the edges start to crisp up. If baked too long the edges will start to turn a brown color
- Cool on the cookie sheet for 5 minutes before moving to a rack to finish cooling.
- Once cooled, prepare the cream cheese glaze.
- In a medium sized bowl, mix the cream cheese until smooth and creamy. Add in the powered sugar, continue mixing until creamy. Add in the milk and vanilla; continue mixing until well combined. Test the consistency with a spoon.
- You want the glaze to be a little on the thicker side, almost like an icing. If the glaze is too runny then add a little more powdered sugar until the desired consistency has been reached. If the glaze is too thick, add a little more milk to thin it out.
- Tuck a Ziplock bag inside of a cup and wrap the edges over the lip to hold it in place. Pour the glaze into the Ziploc bag.
- Cut off a tiny corner on the bag and squeeze the glaze over the cookies in a zigzag pattern, or any pattern you like. Allow the cookies to sit long enough for the glaze to harden before stacking.
Notes
- Storage: Store strawberry cake mix cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1cookie
Calories
166kcal
(8%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.04g
Cholesterol
19mg
(6%)
Sodium
150mg
(6%)
Potassium
10mg
(0%)
Sugar
16g
(32%)
Vitamin A
45IU
(1%)
Calcium
43mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 10mg | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Calcium | 43mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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