I made Strawberry Cake Mix Cookies using just five ingredients and a powdered-sugar roll that hides an unexpected shortcut—want to know the secret?

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I never expected a box of strawberry cake mix and a little powdered sugar to turn into something I could not stop nibbling. These cookies look like the usual Cake Mix Strawberry Cookies on the internet, but the tops crackle in a way that makes you pause, and the flavor is oddly more grown up than you’d think.

Between late night recipe hunting and scrolling through Strawberry Cake Mix Cookies Recipes I kept coming back to this simple version. I don’t promise anything fancy, just a curious, addictive bite that feels like a tiny, surprising celebration.

Try one warm, you’ll see what I mean.

Ingredients

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Strawberry cake mix: super sweet, mostly refined carbs and sugars, adds strong berry flavor.
Eggs: give protein, structure, moisture and help cookies hold together.
Vegetable oil provides fat and tenderness, lots of calories not many nutrients.
Vanilla extract adds aroma and depth, almost no calories but big flavor.
Powdered sugar: very fine sugar, melts fast, makes cookies extra sweet and soft.
Cake mix colors and flavors may be artificial, check labels if you worry about additives.
These cookies are indulgent treats, not everyday snacks, enjoy them occasionally with milk.
Good for quick baking when you’re short on time and crave something sweet.

Ingredient Quantities

1 (15.25 oz) box strawberry cake mix

2 large eggs

1/3 cup vegetable oil

1 tsp vanilla extract

1/2 cup powdered sugar

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it, give each cookie about 2 inches of space.

2. In a large bowl dump the 1
5.25 oz strawberry cake mix, add the 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla extract.

3. Stir or beat with a hand mixer on low until everything is evenly combined and you have a soft, slightly sticky dough, dont overmix though.

4. If the dough feels super sticky, pop it in the fridge for 15 to 30 minutes — chilling makes it easier to scoop and helps the cookies not spread too much.

5. Put the 1/2 cup powdered sugar in a small bowl. Use a tablespoon or small cookie scoop to portion dough, roll each ball between your palms to smooth, then roll well in the powdered sugar so theyre fully coated.

6. Arrange the sugared dough balls on the prepared sheet about 2 inches apart, they will puff and spread a little.

7. Bake 8 to 10 minutes, until tops are set and crinkly and the edges look just firm, centers should still be soft — dont overbake or theyll get dry.

8. Let cookies cool on the baking sheet for 3 to 5 minutes then transfer to a wire rack to finish cooling; store in an airtight container at room temp for 3 to 4 days, or freeze for longer.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl
3. Hand mixer, or a sturdy wooden spoon if you dont have one
4. Measuring cups and measuring spoons
5. Tablespoon or small cookie scoop for portioning
6. Small bowl for the powdered sugar
7. Rubber spatula for scraping the bowl
8. Wire cooling rack and an airtight container or plastic wrap for storing leftovers

FAQ

Q: Can I use a different cake mix than strawberry? A: Yes, you can swap for white, yellow or even lemon to keep a fruity vibe. Chocolate will work but it kinda hides the strawberry taste, so I wouldn't use it if you want that bright strawberry flavor.

Q: How do I get them soft instead of cakey or crunchy? A: Don't overbake, check at 9 to 11 minutes at 350 F, take them out when edges are set but centers still soft. More oil or an extra egg makes them softer, less time in oven helps too. They will firm up as they cool so pull them early.

Q: When should I use the powdered sugar, before or after baking? A: Either works but rolling warm cookies in powdered sugar gives that pretty crackled look and it sticks better. You can also roll the dough balls in powdered sugar before baking for a similar effect.

Q: Can I freeze the dough or the baked cookies? A: Yep. Freeze shaped dough balls on a tray until solid then transfer to a bag, bake from frozen adding 1 to 2 minutes. Baked cookies freeze fine too, store in an airtight container up to 2 months.

Q: My cookies are crumbly or falling apart, what went wrong? A: Usually not enough moisture or under-mixed dough. Add a splash more oil or a tiny bit of milk if the dough seems too dry, and mix just till combined. Also don't overbake or they'll dry out.

Q: Any good swaps for eggs or oil, or can I make these gluten free? A: For egg swaps try 1/4 cup applesauce or a flax "egg" per egg but the texture will change. You can use melted butter or coconut oil instead of veg oil. For gluten free use a certified GF cake mix, otherwise these rely on the cake mix so they won't be GF automatically.

Strawberry Cake Mix Cookies Recipe Substitutions and Variations

Eggs (2 large): 1) 1/2 cup unsweetened applesauce (use 1/4 cup per egg) — keeps cookies moist and lowers fat, 2) 2 tbsp ground flaxseed mixed with 6 tbsp water (1 tbsp flax + 3 tbsp water per egg, let sit 5 min) for a vegan binder, 3) 1/2 cup silken tofu pureed (1/4 cup per egg) for neutral texture, 4) 1/2 cup mashed banana (adds sweetness and banana flavor)
Vegetable oil (1/3 cup): 1) 1/3 cup unsweetened applesauce (lower fat, softer cookie), 2) 1/3 cup melted butter (richer flavor, slightly firmer edges), 3) 1/3 cup coconut oil melted (subtle coconut note), 4) 1/3 cup avocado or light olive oil (neutral swap)
Vanilla extract (1 tsp): 1) 1 tsp vanilla bean paste for deeper flavor, 2) 1/2 tsp almond extract (stronger, use less), 3) 1 tsp maple syrup or honey (adds sweet depth), 4) 1 tsp lemon zest to brighten the strawberry
Powdered sugar (1/2 cup, for rolling): 1) Make your own by blitzing 1/2 cup granulated sugar with a pinch of cornstarch until very fine, 2) Use sifted superfine sugar if you have it, 3) Skip the coating and toss cookies in extra cake mix or a light jam glaze instead

Pro Tips

– Chill the dough if its too sticky, even 15 minutes makes scooping way easier and helps them keep their shape, dont skip this if you want uniform cookies.
– Roll each ball really smooth and then roll twice in the powdered sugar, the first coat melts into the top while the second gives that pretty crinkle and thicker sugar crust.
– For better flavor swap half the oil for melted butter or stir in a tablespoon of freeze-dried strawberry powder or a few drops of strawberry extract, it makes them taste less artificial, trust me.
– Bake one tray at a time on the middle rack so they brown evenly, and let them rest a few minutes on the sheet before moving them so they dont fall apart, storing with a slice of bread keeps them soft days longer.

Strawberry Cake Mix Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Strawberry Cake Mix Cookies using just five ingredients and a powdered-sugar roll that hides an unexpected shortcut—want to know the secret?

Servings

servings

Calories

223

kcal

Equipment: 1. Oven and a baking sheet lined with parchment paper or a silicone baking mat
2. Large mixing bowl
3. Hand mixer, or a sturdy wooden spoon if you dont have one
4. Measuring cups and measuring spoons
5. Tablespoon or small cookie scoop for portioning
6. Small bowl for the powdered sugar
7. Rubber spatula for scraping the bowl
8. Wire cooling rack and an airtight container or plastic wrap for storing leftovers

Ingredients

1 (15.25 oz) box strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup powdered sugar

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it, give each cookie about 2 inches of space.
In a large bowl dump the 1
25 oz strawberry cake mix, add the 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla extract.
Stir or beat with a hand mixer on low until everything is evenly combined and you have a soft, slightly sticky dough, dont overmix though.
If the dough feels super sticky, pop it in the fridge for 15 to 30 minutes — chilling makes it easier to scoop and helps the cookies not spread too much.
Put the 1/2 cup powdered sugar in a small bowl. Use a tablespoon or small cookie scoop to portion dough, roll each ball between your palms to smooth, then roll well in the powdered sugar so theyre fully coated.
Arrange the sugared dough balls on the prepared sheet about 2 inches apart, they will puff and spread a little.
Bake 8 to 10 minutes, until tops are set and crinkly and the edges look just firm, centers should still be soft — dont overbake or theyll get dry.
Let cookies cool on the baking sheet for 3 to 5 minutes then transfer to a wire rack to finish cooling; store in an airtight container at room temp for 3 to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.