Strawberry Cake Mix Cookies are soft, sweet, and great for any occasion. Made with only 6 pantry ingredients, they are such an easy baking hack for creating a delicious cookie in a flash!
I’m so excited to share these Strawberry Cake Mix Cookies today! They’ve been a favorite easy cookie of ours forever and they always make a special appearance this time of year.
What Are Cake Mix Cookies?
If you’ve never made cake mix cookies, you should get your toes wet with this recipe! They’re an easy, no fuss cookie made out of a box of cake mix, saving you time and clean up – great when you need a quick treat! They’re super delicious and versatile using different cake mixes and a few pantry items.
Today we’re sharing Strawberry Cake Mix Cookies starting with a box of strawberry cake mix and adorned in red, pink, and white sprinkles. The end result is a soft, chewy, delicious strawberry flavored cookie that everyone will love.
Strawberry Cake Mix Cookie Recipe
- Strawberry cake mix – the Duncan Hines brand seems to produce the best color pink, but any brand works fine.
- Baking powder – as boxed cake mix sits on the shelves, it can lose some of its leavening strength, so we add in a bit of baking powder to compensate.
- Vegetable oil – for moisture and extra soft cookies. Canola oil is also fine.
- Large eggs – you need eggs for structure, otherwise your cookies will spread like crazy.
- Almond extract – this is what separates these strawberry cake mix cookies from others. A little bit of almond extract gives them a hint of cherry flavor, too. So good!
- Sprinkles (optional) – a combination of red, pink, and white nonpareils are so much fun, but use whatever sprinkles you like.
How to Make Strawberry Cookies with Cake Mix
These cookies are ridiculously easy to make in 5 steps.
*You can find the complete printable recipe and video tutorial below.
- Mix: combine all the ingredients (except the sprinkles) until smooth.
- Chill: chill the mixture, which makes it less sticky and easier to work with.
- Form: form the dough into 1-inch balls, using a cookie scoop for uniform cookies.
- Roll: roll the dough balls in sprinkles (optional, but recommended!)
- Bake: bake on a parchment-lined cookie sheet at 350 degrees F for 8-10 minutes or until cookies are set.
NOTE: you don’t want them to brown at all, so watch them carefully. They will appear slightly undercooked, but will firm up and flatten as they cool.
- Add chocolate: simply fold in 1 cup white or milk chocolate chips or M&Ms into the raw dough.
- Stir in strawberries: dice up a 1/2 cup fresh strawberries, remove any excess moisture, and add to the raw dough.
- Blend in cream cheese: 3 ounces of softened cream cheese blended into the raw dough makes these taste like strawberries and cream! You will need to extend the bake time by a few minutes.
- Roll in sugar: omit the sprinkles and roll the dough balls in granulated sugar before baking.
- Dip in melted chocolate: omit the sprinkles and after baked cookies have cooled completely, dip them in melted chocolate or candy melts.
How to Store Cake Mix Cookies
How long do cake mix cookies last? Store your cookies in an airtight container at room temperature. They are best if eaten within 3 days.
Can cake mix cookies be frozen? Yes! Cake mix cookies freeze well. Allow them to cool completely, then freeze on a cookie sheet for 30 minutes to flash freeze. Once solid, stack in a freezer-safe container or plastic bag for up to 1 month. Thaw at room temperature for about 2 hours before serving.
Can I make cake mix cookie batter ahead of time? Yes. Cake mix cookie batter can be stored in the fridge, tightly covered, for a day before you plan to use it. Wait to add the sprinkles until just before baking.
Watch Them Being Made
Other Easy Cookie Recipes
More Strawberry Recipes We Love!
- Luscious Strawberry Smoothie
- Easy Strawberry Pie
- Our favorite Strawberry Cake
- The best Strawberry Scones
- Creamy Strawberry Jello
Strawberry Cake Mix Cookies
- 16 ounce box strawberry cake mix
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 teaspoon almond extract
- 1/2 cup red, pink, and white sprinkles
- In a large bowl, whisk together the cake mix and baking powder. Add in the oil, eggs, and almond extract; mix with a wooden spoon until completely combined and no pockets of cake mix remain (dough will be thick and sticky.)
- Refrigerate the dough for 25-30 minutes. (This is optional, but it really makes the sticky dough easier to work with.)
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside.
- Using a tablespoon-sized cookie scoop, form dough into 1-inch balls.
- Pour the 1/2 cup of sprinkles onto a plate. Roll the balls of dough around in the sprinkles to coat.
- Place cookie balls on the prepared baking sheets, at least 2 inches apart, since they will spread. (You might have to bake in batches.)
- Bake for 8-10 minutes or until the cookies are set (you don't want them to brown, so watch them carefully. They will appear slightly undercooked, but will firm up and flatten as they cool.)
- Allow to cool on baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Enjoy with a tall glass of milk!