Strawberry Cake Mix Cookies Recipe
Make Strawberry Cake Mix Cookies Recipe for crinkly, soft strawberry cookies in minutes.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable or canola oil
- 1/2 cup powdered sugar
Instructions
Step 1: Preheat and prepare the baking surface
Preheat the oven to 375° F and prepare a cookie sheet by lining it with a sheet of parchment paper or a silpat liner, or lightly spray it with cooking spray; set the prepared sheet aside so everything is ready when the dough is scooped.
Step 2: Mix the dry ingredients
In a small ceramic bowl add the strawberry cake mix and the baking powder, then stir with a wire whisk until the powders are evenly combined and aerated so the pink color and fine crumb are uniform.
Step 3: Combine the wet ingredients
In a larger matte grey ceramic mixing bowl crack in the eggs and pour in the vegetable (or canola) oil, then use a handheld electric mixer on low to blend them until glossy, homogenous, and slightly frothy.
Step 4: Make the cookie dough
Add the seasoned dry strawberry mix into the wet egg-and-oil mixture and continue mixing with the hand mixer until a tacky, pastel-pink cookie dough forms — thick, slightly sticky, evenly colored, with a cohesive texture and no streaks of flour.
Step 5: Portion and shape the cookies
Using a small 1-tablespoon cookie scoop, portion the dough into even mounds and roll each mound into a smooth round with clean hands, keeping the balls uniform in size for even baking.
Step 6: Powdered sugar coating
Pour the powdered sugar into a small bowl and roll each dough ball in the sugar until completely coated, forming a bright white outer layer that will crack and reveal pink crevices during baking.
Step 7: Arrange for baking
Place 12–15 coated dough balls onto the prepared cookie sheet, spacing them at least 2 inches apart so they have room to spread and form the characteristic crinkles.
Step 8: Bake to crackled perfection
Bake for 8–10 minutes until the tops develop a cracked, crinkly pattern while the edges remain pale or just lightly golden—watch closely so centers stay soft and tender.
Step 9: Rest and cool, then serve
Allow the cookies to rest and set on the warm cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely before stacking or plating.
Notes
- Use room-temperature eggs for smoother blending and better texture.
- Sift powdered sugar if lumpy to ensure an even white coating.
- Freeze extra baked cookies in a single layer then bag for up to 2 months.
- For stronger strawberry flavor add a teaspoon of strawberry extract or a tablespoon of freeze-dried strawberry powder.