Strawberry Cake Mix Cookies Recipe

A plate of strawberry cake mix cookies with cream cheese frosting.

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 30

Total Time: 55

Servings: cookies

Calories: 166kcal

Author: Becky Hardin

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!

Print Recipe

US Customary - Metric

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

*You can use any brand of cake mix you like. I just love Duncan Hines Strawberry Supreme for its rich strawberry flavor and the little strawberry pieces in it.

Tips:

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.

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