Oh Hey, Have You Tried Strawberry Cake Mix Cookies?
Okay, so real talk: I stumbled into these strawberry Cake mix cookies kind of by accident. It was one of those “oh shoot, I need something sweet for the weekend” moments (I was really craving strawberry shortcake, but, well—laziness won). Anyway, now they’re a family favorite and the official cookie of ‘oops, I forgot the bake sale.’ I’m convinced these little pink beauties can turn any regular old Tuesday into a low-key party. And yes, the first time I made them, I ate at least three cookies straight off the tray—I don’t recommend burning your tongue, but sometimes these things just happen, ha!
Why You’ll Love This—Seriously
I make this when I only have, like, 20 minutes before someone’s going to walk in demanding dessert. My family goes absolutely bonkers for them (even my cousin Dan, who pretends he hates anything pink). They’re perfect for after-school snacks or lazy Saturdays when you just can’t be bothered with creaming butter for ages. Actually, once I tried to get fancy and add some lemon zest—total fail, but more on that later.
Here’s What You Need (Nothing Fussy)
- 1 box strawberry cake mix (I’ve used every brand under the sun—seriously, even the off-brand stuff is fine. My grandma swears by Duncan Hines but, honestly, use whatever’s cheapest at the store.)
- 2 large eggs
- 1/3 cup vegetable oil (Canola works, too. I even tried coconut oil once—kind of weird texture, but not bad at all!)
- 3/4 cup white chocolate chips (Optional, but my niece insists they’re basically required. I sometimes just do a handful—it’s not an exact science.)
- Sprinkles or sanding sugar for extra fun (My daughter had me pour a whole bag in once. Not my best idea, but the cookies were… colorful.)
How to Throw This Together
- Preheat your oven to 350°F (175°C), or whatever your box says—some ovens have minds of their own, so just keep an eye out.
- Grab a big old mixing bowl and scoot in the cake mix, eggs, and oil. Stir it all up. It looks super thick at first (kind of like Play-Doh), but don’t worry—it comes together. If your arm gets tired, just switch hands, that’s what I do!
- This is where I toss in the chocolate chips. If you’re feeling wild, add sprinkles. And yes, it’s 100% required to sneak a little bit of dough. The egg makes it risky, yeah, but who really listens to those warnings?
- Use a spoon or one of those fancy cookie scooper things. Drop blobs of dough onto a lined baking tray—leave some room unless you want a big cookie-cake situation. Kinda tempting actually.
- Bake for 9 to 11 minutes—but keep an eye on ’em. They should look a bit soft in the middle when you take them out; they’ll firm up as they cool (I always forget this and panic, so don’t stress).
- Let them cool for, I dunno, 5 to 10 minutes if you can resist. Then transfer to a rack. Or just eat them warm—nobody’s judging.
Sidebar: Notes from My Messy Kitchen
- The dough looks almost TOO sticky, but that’s actually perfect.
- If you end up with cookies stuck to your baking paper, use a little spatula—or honestly, just eat the bits that break off. Waste not, want not.
- I once tried making these with less oil to be “healthy” and they turned out sort of… cakey and sad. Just use the real amount unless you’re feeling reckless.
Weird and Wonderful Variations (and One Epic Fail)
- I tried mixing in dark chocolate chips—game changer.
- Chopped freeze-dried strawberries give it extra fruitiness. Maybe even a little too much crunch? But some people love it.
- So about the lemon zest: I thought it would be summery, but it tasted almost like strawberry-lemon cough drops. So, skip that one.
- You can sandwich the cookies with cream cheese frosting, which makes them look kind of fancy (but it’s more mess with little kids, trust me).
Tools That Make It Easy (But Don’t Stress If You Ain’t Got ‘Em)
I usually use a cookie scoop because I convinced myself it makes my life easier—but honestly, a spoon works just as well. If you don’t have parchment, a greased baking tray worked fine for me once (just don’t let them sit too long or they’ll stick). Mixing by hand is totally doable, but if you’ve got a mixer, knock yourself out. Oh, and don’t go rummaging for some tiny offset spatula you saw on TV—just a regular spatula is grand.
Keeping ‘Em Fresh (If They Last That Long!)
So, in theory, you can store these strawberry cake mix cookies in an airtight container at room temp for up to 4 days. But honestly, in my house they never make it past breakfast the next day. Once, I put a slice of bread in the container to keep them extra soft—that actually really works (learned it form Aunt Patty, who’s got a hack for everything).
How I Serve Them
This part’s fun: sometimes we turn them into ice cream sandwiches with a scoop of vanilla (Saturday night tradition during summer). Other times, I just stack ’em up and drizzle some extra melted chocolate over the top. My weirdest serving idea—crumbled over yogurt for breakfast. Not exactly a health move, but it’s one way to sneak dessert in early.
Hard-won Cookie Wisdom (a.k.a. Pro Tips)
- Don’t overbake—I did once, and they got dry and lost that lovely chew. Trust your timer (and your nose—when you smell strawberries, check ’em).
- Actually, I find it works better if you chill the dough for 10 minutes, especially if your kitchen is hot. Less spread, more puffy cookies, you know?
- And don’t skip the cooling—I’ve ruined more than one batch being impatient. Lukewarm cookies are perfect, but if they’re too hot they fall apart (not that I haven’t just eaten them with a fork anyway).
Wait, You Asked… FAQ Time!
1. Can I use a different cake mix flavor?
Oh totally! I’ve gone rogue with lemon and even funfetti, though the strawberry flavor is what my kiddos beg for. Just know the cookie texture might shift a touch.
2. Why is my dough super sticky?
That’s normal—don’t stress. Cake mix is weird like that. If it’s positively unmanageable, dust your hands with a bit of flour. (Or, more fun, just accept sticky fingers, it’s part of the fun!)
3. Can I make these dairy free?
Sure thing. Just skip the chocolate chips or grab a dairy free version, and check your cake mix label. Easy peasy.
4. Can kids help with these?
Absolutely! Mine love dumping in the mix and scattering sprinkles everywhere. The mess is worth it, promise.
5. My cookies look kind of puffy. Is that right?
It depends; sometimes less oil or a colder kitchen gives you chunkier cookies. They’re still delish. If you want them flatter, just press gently before baking (but not too much, or you get those weird crispy edges).
Okay, that’s a wrap—I probably rambled more than you bargained for, but let me know if you try making these Strawberry Cake Mix Cookies. And if you invent an even better variation, well, now you have to share.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/3 cup chopped fresh strawberries (optional)
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
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1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, mix together the strawberry cake mix, eggs, vegetable oil, and vanilla extract until well combined.
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3Fold in the white chocolate chips and chopped fresh strawberries if using.
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4Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
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5Bake for 10-12 minutes, or until the edges are set and the tops have a crackled appearance.
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6Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Optionally, dust with powdered sugar before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110 caloriescal
Protein:
1.2 gg
Fat:
4.5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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