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Simple Strawberry Cake Mix Cookies Recipe

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4.4 from 6 reviews

Delight in these Simple Strawberry Cake Mix Cookies, a quick and easy treat made from a strawberry cake mix, eggs, and oil, rolled in powdered sugar for a festive and sweet finish. Perfect for strawberry lovers looking for a soft, chewy cookie with optional bursts of white chocolate, sprinkles, or freeze-dried strawberries.

Ingredients

Main Ingredients

  • 1 box (15.25 oz) strawberry cake mix
  • 2 large eggs
  • 1/2 cup vegetable oil or canola oil
  • 1 tsp pure vanilla extract

For Coating

  • 1/2 cup powdered sugar

Optional Mix-ins

  • 1/2 cup white chocolate chips
  • 1/4 cup festive sprinkles
  • 1/4 cup finely chopped freeze-dried strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
  2. Mix Dough: In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Using an electric mixer on low to medium speed, blend until a thick and uniform dough forms, being careful not to overmix.
  3. Add Optional Mix-ins: If desired, gently fold in white chocolate chips, festive sprinkles, or chopped freeze-dried strawberries into the dough using a rubber spatula until just combined.
  4. Chill Dough: Cover the bowl and refrigerate the dough for at least 30 minutes to allow it to firm up, which makes it easier to handle and shape.
  5. Prepare Powdered Sugar Coating: Pour 1/2 cup of powdered sugar into a small, shallow bowl to roll the cookies.
  6. Shape Cookies: Using a 1.5 to 2 tablespoon cookie scoop, portion out dough and roll each portion into smooth balls. Then generously roll each ball in the powdered sugar until fully coated.
  7. Bake Cookies: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 11 minutes, or until the edges are lightly set but the centers remain soft. Avoid overbaking to keep the cookies chewy.
  8. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the dough to keep the cookies tender and soft.
  • Chilling the dough is important for easier handling and better cookie shape.
  • For a dairy-free option, ensure white chocolate chips are dairy-free or omit them.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust baking time slightly if making larger or smaller cookies to maintain the soft center.

Find it online: https://hotsavors.com/simple-strawberry-cake-mix-cookies-recipe/