Strawberry Cake Mix Cookies Recipe
Soft, tender cookies made with strawberry cake mix, bursting with berry flavor and white chocolate—ready in just 30 minutes for a delightfully pink, crowd‑pleasing treat.
Ingredients
- 1 15.25‑ounce box strawberry cake mix
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled
- ¼ cup sour cream optional for extra tenderness
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips
- ¼ cup finely chopped freeze‑dried strawberries optional
- Pink sanding sugar for rolling
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk eggs, melted butter, sour cream, and vanilla until smooth.
- Add Cake Mix: Stir in strawberry cake mix with a mixer on low speed until just combined.
- Fold in Add‑Ins: Gently fold in white chocolate chips and freeze‑dried strawberries.
- Shape Cookies: Scoop 1½‑tablespoon dough balls, roll in sanding sugar, and place 2 inches apart on sheets.
- Bake: Bake 10–12 minutes, rotating halfway, until edges are set and centers look slightly underbaked.
- Cool: Let rest 2 minutes on the pan, then transfer to a wire rack to cool completely.
Notes
- Chill for Thickness: Refrigerate dough 30 minutes for thicker cookies.
- Storage: Keep in an airtight container at room temperature up to 3 days; freeze baked or unbaked dough up to 2 months.
- Variations: Swap in lemon zest for a strawberry‑lemon version, or swirl sweetened cream cheese into centers for cheesecake bites.