Strawberry Cake Mix Cookies
Soft and chewy strawberry cookies, made cheaply and easily thanks to a box of strawberry cake mix!
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
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.
Recipe 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
Serving: 1 cookie | Calories: 218kcal | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 256mg | Potassium: 46mg | Total Carbs: 34g | Fiber: 1g | Sugar: 24g | Added Sugars: 14g | Sugar Alcohols: 0g | Net Carbs: 33g | Calcium: 64mg