I’m sharing a five-ingredient Strawberry Cake Mix Cookies recipe that produces cookies coated in powdered sugar with distinct crinkly tops.
I never imagined a box of strawberry cake mix would lead to these addictive Strawberry Cake Mix Cookies. Theyre soft-baked, fruity, with those perfect crinkly tops and a dusting of powdered sugar that makes them look bakery-made even when theyre not.
I kept thinking about old favorites and even searched Boxed Cake Mixes Recipes for inspiration but this one kept surprising me every time I tasted it. Its simple, a little messy, and kinda guilty good, youll want to make them on repeat.
I cant promise youll share them.
Ingredients
Short take on what each ingredient does in these quick Strawberry Cake Mix Cookies.
You get big strawberry flavor without fuss, but theyre mostly sugar and fat, so enjoy as a treat, not daily.
- Strawberry cake mix: flavored sugar and flour, adds sweetness and the berry taste.
- Eggs: provide protein, structure, and moisture, help cookies hold together.
- Vegetable oil: supplies fat for tenderness and chew, calories but no fiber.
- Vanilla extract: tiny flavor boost, rounds sweetness, smells warm and familiar.
- Powdered sugar: makes dough sweeter and gives a slightly smooth texture to tops.
Ingredient Quantities
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup powdered sugar
How to Make this
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or spray with nonstick spray so cookies don’t stick.
2. In a large bowl stir together 1 box strawberry cake mix, 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla until a soft, slightly sticky dough forms. Don’t overmix, just get it combined.
3. If the dough feels super sticky, chill it 15 to 30 minutes to make scooping easier. this helps the cookies hold shape and not spread too much.
4. Pour 1 cup powdered sugar into a shallow bowl. Use a tablespoon or small cookie scoop to portion dough, roll each portion into a ball with lightly greased or floured hands.
5. Roll each ball thoroughly in the powdered sugar so they’re well coated. For an extra snowy look roll them twice, but one good coating is fine.
6. Place coated balls about 2 inches apart on the prepared sheet. you can gently press them a little if you want flatter cookies but i like them puffed and crackly.
7. Bake 8 to 10 minutes, until the tops are cracked and edges just set. Dont overbake, they should be soft in the middle when you pull them out.
8. Let cookies cool on the baking sheet 3 to 5 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temp for a few days.
Equipment Needed
1. Oven (preheat to 350°F)
2. Baking sheet lined with parchment paper or sprayed with nonstick spray
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula, whatever you got
6. Tablespoon or small cookie scoop
7. Shallow bowl for powdered sugar
8. Wire cooling rack
FAQ
Strawberry Cake Mix Cookies Recipe Substitutions and Variations
- Strawberry cake mix: swap with a homemade mix — 1 1/2 cups all purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, 1/4 tsp salt plus 2 tbsp freeze dried strawberry powder (or 1 tsp strawberry extract) — works great if you don’t have the boxed mix.
- Eggs: use 1/4 cup unsweetened applesauce per egg (so 1/2 cup for 2 eggs) for moisture, or a flax “egg” per egg = 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes.
- Vegetable oil: replace 1:1 with melted butter or melted coconut oil for richer flavor, or use 1/3 cup applesauce to cut fat (cookies will be a bit more cake like).
- Powdered sugar (for rolling): make your own by blitzing 1 cup granulated sugar + 1 tbsp cornstarch in a blender until fine, or just roll the dough in granulated sugar for a crunchier coating.
Pro Tips
1. Chill the dough if it’s really sticky, even just 15 minutes helps, it’ll stop the cookies from spreading all over the pan and makes scooping way easier.
2. Use a small cookie scoop or a tablespoon and lightly grease your hands, roll the balls tight so they crack nice while baking, and for that extra snowy look roll them twice in powdered sugar after they cool for a minute.
3. Watch the bake time not the clock, ovens lie, pull them when the edges are set but centers still look soft cause they’ll keep cooking on the sheet, otherwise they get dry.
4. Want to make them ahead? Freeze scooped balls on a tray then bag em, bake straight from frozen adding a minute or two to the time; they stay fresher and you can have fresh cookies anytime.
Strawberry Cake Mix Cookies Recipe
I’m sharing a five-ingredient Strawberry Cake Mix Cookies recipe that produces cookies coated in powdered sugar with distinct crinkly tops.
12
servings
251
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Baking sheet lined with parchment paper or sprayed with nonstick spray
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula, whatever you got
6. Tablespoon or small cookie scoop
7. Shallow bowl for powdered sugar
8. Wire cooling rack
Ingredients
-
1 box (15.25 oz) strawberry cake mix
-
2 large eggs
-
1/3 cup vegetable oil
-
1 tsp vanilla extract
-
1 cup powdered sugar
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or spray with nonstick spray so cookies don't stick.
- In a large bowl stir together 1 box strawberry cake mix, 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla until a soft, slightly sticky dough forms. Don't overmix, just get it combined.
- If the dough feels super sticky, chill it 15 to 30 minutes to make scooping easier. this helps the cookies hold shape and not spread too much.
- Pour 1 cup powdered sugar into a shallow bowl. Use a tablespoon or small cookie scoop to portion dough, roll each portion into a ball with lightly greased or floured hands.
- Roll each ball thoroughly in the powdered sugar so they're well coated. For an extra snowy look roll them twice, but one good coating is fine.
- Place coated balls about 2 inches apart on the prepared sheet. you can gently press them a little if you want flatter cookies but i like them puffed and crackly.
- Bake 8 to 10 minutes, until the tops are cracked and edges just set. Dont overbake, they should be soft in the middle when you pull them out.
- Let cookies cool on the baking sheet 3 to 5 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temp for a few days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 61.3g
- Total number of serves: 12
- Calories: 251kcal
- Fat: 11.8g
- Saturated Fat: 2.8g
- Trans Fat: 0.04g
- Polyunsaturated: 2.5g
- Monounsaturated: 3.3g
- Cholesterol: 31mg
- Sodium: 167mg
- Potassium: 45mg
- Carbohydrates: 40g
- Fiber: 0.5g
- Sugar: 26.7g
- Protein: 3g
- Vitamin A: 154IU
- Vitamin C: 0mg
- Calcium: 38mg
- Iron: 0.5mg
