Strawberry Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 30

Total Time: 55

Servings: cookies

Calories: 166kcal

Author: Becky Hardin - Easy Dessert Recipes

This strawberry cake mix cookie recipe is made complete with a yummy cream cheese glaze on top that gives them a great strawberry and cream flavor. Perfectly chewy and moist, you won’t want to try any other recipe!

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Equipment

Kitchen Scale (optional)
Baking Sheet
Cookie Portion Scoop

Ingredients

For the Cookies

15.25 ounces Duncan Hines Strawberry Supreme Cake Mix 432 grams (1 box)
½ cup vegetable oil 100 grams
2 large eggs 100 grams, room temperature

For the Cream Cheese Drizzle

1 ounce cream cheese 28 grams, room temperature (⅛ brick)
1 cup powdered sugar 113 grams
1 tablespoon milk 14 grams
¼ teaspoon pure vanilla extract 1 gram

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.
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 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.
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.
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

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!
If you want to make variations of this recipe, you can use any type of cake mix! The sky is the limit.

Storage: Store strawberry 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