Strawberry Cake Mix Cookies

These strawberry cake mix cookies are my go-to when I want something festive and fun with barely any work. They always come out pillowy soft and full of sweet strawberry flavor thanks to the shortcut of cake mix and a secret helping of cream cheese. I love popping a batch in the oven for baby showers or birthdays and always get requests for the recipe. If you want a pink cookie guaranteed to make people smile, this is the one I bake.

The first time I made these was for a Valentine’s Day school treat and now they are the most requested cookie in our house. My family loves the soft bite and the color always brightens up any platter.

Ingredients

• Strawberry cake mix: You want a boxed strawberry mix for both ease and flavor Try to pick one with bold strawberry scent and color for extra pop
• Butter: I use melted butter for rich flavor both salted or unsalted will work Choose high quality butter for taste
• Egg: Room temperature so it blends smoothly into the dough Fresh eggs make the best cookies
• Vanilla extract: Lifts the berry flavor with floral notes Pure vanilla gives the best aroma
• Cream cheese: The secret ingredient for extra chew and softness Full fat or light both work but I like full fat for the creamiest cookie
• White chocolate chips: Brings extra sweetness Pick a good quality white chocolate for best melt and flavor
• M and Ms: Any color will do but I love pink and red for the pretty look Add at the end for pops of color and crunch

Instructions

Mix the wet ingredients:

Combine the melted butter room temperature cream cheese vanilla and egg in a large mixing bowl Stir until completely smooth and creamy so there are no lumps of cream cheese This makes sure your cookies bake up even and tender

Add in the cake mix:

Slowly add the strawberry cake mix to the bowl Use a spatula or wooden spoon to gently fold until the dough is thick and no streaks of dry mix remain If dough feels too sticky let it rest for a few minutes

Fold in chips and candies:

Stir the white chocolate chips and M and Ms into the dough Gentle folding helps keep the candies from breaking up and ensures even distribution You want pops of color and bits of chocolate in each bite

Chill the dough:

Cover the bowl and refrigerate for at least one hour While optional this helps the dough firm up so the cookies keep their shape and turn out extra thick I almost never skip this step because it really does make a difference

Preheat and prepare pans:

Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit Line your baking sheet with parchment paper so nothing sticks

Shape and bake the cookies:

Use a cookie scoop or tablespoon to portion walnut sized balls of dough Place them well spaced on your prepared sheet These cookies bake in about nine to ten minutes The edges will be just set and the centers should look soft and puffy Do not overbake for the softest results

Cool completely:

Let the cookies cool on the baking sheet for several minutes before moving to a wire rack This helps the centers finish setting Leave them out until fully cool before storing for the best texture and color

These cookies are a lifesaver anytime I need something pretty and fast My favorite part is how the cream cheese keeps the cookies almost cake like inside This is the recipe I now make for my daughter’s parties and she loves helping with the M and Ms

Storage Tips

Keep leftover cookies in an airtight container at room temperature and they will stay soft for four to five days Layer with parchment if you stack them to prevent sticking If you want to keep them longer freeze baked cookies in a container with parchment between layers They thaw beautifully overnight in the fridge

Ingredient Substitutions

You can swap any flavor cake mix for the strawberry if you want to switch up the color or taste Try lemon for a tart twist or chocolate for a richer cookie Instead of white chocolate chips use milk or dark chocolate or even butterscotch For the candies pastel colored chocolate drops work great for spring events

Serving Suggestions

These are perfect for Valentine’s Day classroom treats baby showers or birthday parties I sometimes drizzle a little white or pink chocolate on top for extra flair A plate of these looks gorgeous on a brunch table or tea party spread

Cultural and Historical Context

Cake mix cookies are a longtime American hack using boxed cakes for shortcuts They first became popular in the mid twentieth century when busy home bakers found ways to change up boxed mixes with their own additions The pink strawberry variety has always been a favorite for themed parties thanks to its eye catching color

Seasonal Adaptations

Swap in pastel colors for Easter or add some green candies for spring Try crushed freeze dried strawberries for an extra berry punch Use lemon cake mix in summer and add a lemon glaze These cookies take on the vibe of any event just by changing the sprinkles or candies on top

Success Stories

I once made a double batch for a baby shower and they were gone in minutes Several guests asked for the recipe and now it’s a tradition for family celebrations Children especially love helping to make the dough and decorating with the candies

Freezer Meal Conversion

Bake and cool all cookies then freeze in a zip top bag with sheets of parchment to keep them separate To serve place in the fridge or on the counter several hours before you want to eat them The texture and flavor hold up perfectly after freezing

Try these cookies for your next party or as a treat just because They always disappear fast and will bring a smile to anyone’s face

Common Recipe Questions

→ How do I achieve extra soft texture?

The addition of cream cheese creates an exceptionally soft and almost creamy cookie crumb.

→ Is chilling the dough necessary?

Chilling is optional but recommended; it prevents excessive spreading and results in thicker cookies.

→ Can I use a different cake mix flavor?

Yes, lemon, chocolate, or vanilla cake mixes work well for a unique flavor variation.

→ What’s the best way to boost the pink color?

Add a few drops of red food coloring if you desire a more vibrant and consistent pink hue.

→ How should I store the cookies?

Keep them in an airtight container at room temperature for up to five days for best freshness.

→ Can I freeze baked cookies?

Yes, layer cookies with parchment and freeze up to three months. Thaw at room temperature before serving.