I love a quick and easy cookie recipe, and these strawberry cake mix cookies might just be the easiest ones I’ve ever made! The cookies are made with just 3 ingredients: a box of strawberry cake mix, eggs, and oil. They’re so simple with the perfect texture, and taste even better with a decadent cream cheese glaze on top. These cookies are my favorite for Valentine’s Day or anytime I need a quick treat!
Strawberry Cookies Made with Cake Mix
I love using boxed cake mixes to make cookies because it takes most of the measuring out of the equation. I can just dump the dry ingredients into a bowl, add the eggs and oil, then scoop the dough onto a baking sheet. Simple!
Just like my strawberry cake pops, these strawberry cake mix cookies are one of my favorite flavors to make because my kids really love them. They have a cakey yet chewy texture, and they’re not overly fluffy or soft. Just right! I finish mine with a simple cream cheese frosting, but that’s totally optional.
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How Many Eggs for Cake Mix Cookies
After a bit of testing, I found that 2 eggs was just the right amount for these strawberry cake cookies. 1 egg is too flat and dense, while 3 eggs (like the boxed mix calls for) is too cakey. But 2 eggs gives us the ideal chewy consistency that lands right in the middle.
Strawberry Cake Mix Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
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
Instructions
Make the Cookies:
- Preheat oven to 350°F. Prepare a cookie sheet with a nonstick spray or parchment paper.
- In a large bowl, mix the cake mix, oil, and eggs until well combined.15.25 ounces Duncan Hines Strawberry Supreme Cake Mix, ½ cup vegetable oil, 2 large eggs
- 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 moist/doughy, and the edges start to crisp up.
- Cool on the cookie sheet for 5 minutes before moving to a rack to finish cooling.
Make the Glaze:
- 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.1 ounce cream cheese, 1 cup powdered sugar, 1 tablespoon milk, ¼ teaspoon pure vanilla extract
- 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.
Glaze the Cookies:
- To make your own piping bag, 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. Then cut off a small corner of the bag for piping.
- 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 serving or storing.
Notes
- Chilling the cookies before baking ensures they won’t spread too much in the oven.
- Don’t overbake the cookies. I made this mistake a few times! I like these a little bit gooey on the inside and slightly browned on the outside. When you see the pink begin to brown, get them out of the oven stat!
- Let the cream cheese sit on the counter while prepping the cookies, so that it’s soft enough to mix when you’re ready to make the glaze.
How to Make Strawberry Cookies from Boxed Cake Mix Step-by-Step
Prep: Gather the short list of ingredients for this cake mix cookie recipe. Bring the eggs and cream cheese to room temperature. Preheat your oven to 350°F. Then prepare a cookie sheet with nonstick spray or parchment paper. The cookies tend to stick a little if the sheet isn’t sprayed.
Mix the Dough: In a large bowl, mix 15.25 ounces (1 box) of strawberry cake mix with ½ cup of vegetable oil and 2 large eggs, just until combined. Do not over-mix, or the cookies will get tough and dense.
Chill the Dough: Then cover the bowl of dough with plastic wrap, and refrigerate for a minimum of 30 minutes. The dough needs time to chill so that the cookies don’t spread too much in the oven, and to make the dough a little less sticky.
Scoop the Cookies: Once chilled, use a medium-sized cookie scoop (or 1 heaping tablespoon) of strawberry cookie dough, and place it onto a prepared cookie sheet. Place the dough 2 inches apart so they have plenty of room to spread while baking.
Bake the Cookies: Bake strawberry cake mix cookies at 350°F for 10-12 minutes; or until the top is no longer doughy and the edges start to crisp up. Be careful not to over-bake–they will firm up as they cool. Let them cool on the cookie sheet for 5 minutes before moving to a rack to finish cooling.
Make the Glaze: In a medium-sized bowl, mix 1 ounce (⅛ brick) of softened cream cheese until smooth and creamy. Add in 1 cup of powered sugar, and continue mixing until creamy. Add in 1 tablespoon of milk and ¼ teaspoon of vanilla extract, and 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, 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.
Glaze the Cookies: Pour the cream cheese glaze into a piping bag (or a Ziplock bag with the corner cut off). Squeeze the glaze over the strawberry cake cookies in a zigzag pattern, or any pattern you like. Allow the cookies to sit long enough for the glaze to harden before serving or storing.
How to Store
Store leftover 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. Let come to room temperature before enjoying.
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