Strawberry Cake Mix Cookies
These vibrant pink strawberry cookies are soft, pillowy, and incredibly easy to make. Using a smart cake mix shortcut, they deliver bakery-style results with minimal effort in just over 20 minutes.
Equipment
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Cookie Scoop
- Wire cooling rack
Ingredients
- 1 box strawberry cake mix
- 2 eggs
- 1/3 cup oil
Instructions
Preheat and set up your pan
- Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure even baking and prevent the dough from over-spreading.
Mix the dough gently
- In a large bowl, beat the eggs and oil together until the mixture appears glossy and fully unified. If you are using vanilla extract or sea salt for extra flavor, whisk them in during this step.
- Gradually fold the strawberry cake mix into the wet ingredients. Stop mixing immediately once you no longer see any dry pockets of powder to ensure a soft, light texture.
Scoop, bake, and cool
- Portion the dough into 2-tablespoon sized balls using a cookie scoop. Place them on the prepared baking sheet, leaving about two inches of space between each one to allow for spreading.
- Bake for 10 to 12 minutes. Look for the tops to be slightly cracked and the edges to be just set, while the centers remain soft to the touch.
- Let the cookies rest on the hot baking sheet for 2 minutes to firm up properly. Move them to a wire cooling rack to cool completely, which preserves their chewy texture.
Notes
Box Size Adjustment: If using a smaller 13.25 oz cake mix instead of the standard 15.25 oz, reduce the oil by one tablespoon to prevent the cookies from becoming greasy or flat.
Chilling Tip: For cookies that spread less and are easier to handle, chill the dough in the refrigerator for 30 minutes before scooping.
Storage Secret: Keep these in an airtight container at room temperature for up to 5 days. Adding a slice of white bread to the container helps keep the cookies perfectly soft.
Texture Control: Always use room-temperature eggs. Cold eggs can cause the dough to emulsify poorly, leading to a slick batter that spreads too much in the oven.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 145kcalCarbohydrates: 21gProtein: 1.5gFat: 6.5gSaturated Fat: 1gCholesterol: 16mgSodium: 165mgPotassium: 22mgFiber: 0.4gSugar: 13gVitamin A: 12IUCalcium: 48mgIron: 0.7mg
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