Soft and chewy strawberry cake mix cookies make baking cookies easier (and more budget friendly) than ever! Made with as few as 3 must-have ingredients, with optional white chocolate chips and a sweet pink glaze, these cookies make the perfect sweet treat for Valentine’s Day, birthdays, or any time at all.

Strawberry cake mix cookies arranged on a sheet of parchment paper.

What Makes This Recipe So Good

Strawberry cake mix cookies are super soft, super moist, and filled with just the right amount of strawberry flavor. They’re a super tasty (and easy!) way to satisfy a sweet craving without breaking the bank.
We dressed our cake mix cookies up with a simple pink glaze and a dusting of crumbled, freeze-dried strawberries, but those are totally optional. You don’t even have to include the white chocolate chips if you don’t want to (though I highly recommend them!). That means you only really need 3 ingredients to make these cookies – boxed cake mix, butter (or oil), and eggs.
They’re so pretty! A little pop of pink is a fun way to liven up a dessert table, grazing board, or even just your mid-week lunchbox.

Chef’s Tips

Hosting a party or just want to stretch your cake mix cookies further? Use a half-tablespoon cookie scoop (or even a half tablespoon measuring spoon) to make a larger batch of smaller cookies! I do this when I’m baking in bulk for a class party at my kiddos’ school. It’s especially great if you’re serving several different treats – and you can always go back for seconds!
Make sure you take the cookies out of the oven just when they start to brown on the edges. Since the dough is pink, it may be hard to tell the color, so try to gauge by consistency, too. The middle of the cookes should still be soft while the edges are slightly firm. Err on the side of caution if you’re unsure! You don’t want to overbake them.

Strawberry cake mix cookies arranged on a sheet of parchment paper. A bite is missing from the centermost cookie.

Cheap Desserts & Sweet Treats to Make Next

Strawberry Cake Mix Cookies

Soft and chewy strawberry cookies, made cheaply and easily thanks to a box of strawberry cake mix!

Prep: 15

Cook: 15

Total: 30

Recipe Makes: 18 cookies

Equipment

oven
large cookie sheet
parchment paper
large mixing bowl
hand mixer (fitted with beater attachments)
silicone spatula (or large wooden spoon)
cookie scoop with release handle (1-inch scoop recommended)
spatula
2 wire cooling rack(s)
sifter
medium mixing bowl
whisk

Ingredients

For the Strawberry Cake Mix Cookies

▢ 1 15.25-ounce box strawberry cake mix (any brand)
▢ 2 large eggs (at room temperature)
▢ ½ cup melted butter (or vegetable oil)
▢ ½ cup white chocolate chips (or chopped white chocolate bars)

For the Cookie Glaze

▢ 1 ½ cups powdered sugar
▢ 2 ½ tablespoons milk of choice (more or less as needed for consistency)
▢ 1-2 drops pink food coloring (optional)

To Decorate (Optional)

▢ crushed freeze-dried strawberries

Get Recipe Ingredients

Instructions

Preheat oven to 350° Fahrenheit. Line large cookie sheet with parchment paper and set aside.
Add 1 15.25-ounce box strawberry cake mix, 2 large eggs, and ½ cup melted butter to large mixing bowl. Mix ingredients together on medium speed until fully incorporated.
Add ½ cup white chocolate chips to bowl and gently fold chocolate into cookie dough mixture until just incorporated.
Use cookie scoop with release handle to scoop individual portions of dough out of bowl. Drop scoop of dough onto prepared cookie sheet. Repeat until all dough has been portioned into individual cookies, leaving approximately 2 inches between each scoop of dough to allow for spreading.
When all dough has been scooped onto cookie sheet, place filled cookie sheet in preheated oven. Bake cookies 7 to 10 minutes or until edges are just lightly golden.
Carefully remove cookie sheet from oven and set aside. Allow cookies to cool 5 minutes, then transfer cookies to wire cooling rack(s) and let cool completely.
Once cookies have cooled completely, , sift 1 ½ cups powdered sugar into medium mixing bowl. If needed, pour sifted sugar back into sifter and sift again to ensure no lumps or clumps remain.
Add 2 ½ tablespoons milk of choice to medium mixing bowl. Whisk ingredients together until fully combined into smooth glaze. If glaze is too thick, whisk in additional milk in ½-tablespoon increments as needed to achieve desired consistency.
If desired, add 1-2 drops pink food coloring to cookie glaze and whisk until fully incorporated and desired color is achieved.
Spoon or drizzle glaze over tops of cooled cookies.
While glaze is wet, sprinkle crushed freeze-dried strawberries to decorate.
Allow cookies to rest until glaze is set, then serve as desired.

Notes

Chocolate Chips: Feel free to substitute milk or dark chocolate chips for the white chocolate.
Cookie Scoop: The size of the cookie scoop will determine the number of cookies you end up with. A smaller scoop will give you more cookies, while a large scoop will give you fewer cookies.
Storage: Keep cookies in an airtight container at room temperature up to 3 days. Refrigerate cookies in an airtight container up to 5 days.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Nutrition Disclaimer

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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Recipe by Cheryl Malik