Strawberry Cake Mix Cookies

Soft and chewy, strawberry cake mix cookies are easy to make with only 3 ingredients. Cake mix, oil, and eggs make a fun pink treat for parties, potlucks, or anytime you want something sweet and easy.

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3-Ingredient Strawberry Cake Mix Cookies

3-Ingredient Strawberry Cake Mix Cookies Recipe

These strawberry cake mix cookies come together in about 20 minutes with one bowl and no mixer. The cake mix does the work for both the flavor and that signature pink color, so you only need to add oil and eggs to get a soft, chewy cake mix cookie that looks like it took way more effort than it did.

They’re easy to dress up too. Roll the dough in powdered sugar for a crinkle version, dip them in white chocolate, or fold white chocolate chips right into the dough. You can also press the dough into a pan for cake mix cookie bars or try the same trick with strawberry cake mix brownies.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Strawberry cake mix: I used Duncan Hines Perfectly Moist (15.25 oz). Pillsbury (15.25 oz) or a Strawberry Funfetti Cake Mix also work. Betty Crocker is now 13.25 oz, so if that’s what you have, reduce the oil to about 1/3 cup so the dough doesn’t get too wet. The recipe was developed for a 15.25 oz box.
• Oil: Vegetable oil is what I used, but melted butter can be used.
• Eggs: 2 large eggs at room temperature.

How to Make Strawberry Cake Mix Cookies

Stir the cake mix, oil, and eggs together until combined. The dough is sticky, so I like to refrigerate it for 15-20 minutes if I have the time. It makes it easier to work with once it’s chilled.

Scoop the dough onto a lined baking sheet, then bake at 350°F for 9 to 11 minutes until the cookies are set (but not brown).

Let them sit on the pan for a couple of minutes, then move them to a cooling rack. If dipping into white chocolate, wait until the cookies are completely cooled.

Tips for the Best Strawberry Cake Mix Cookies

These cookies are pretty forgiving, but a few small things make a real difference.

• Chill the dough if it’s too sticky. Cake mix cookie dough is naturally sticky. A quick 15 to 30 minutes in the fridge makes it much easier to scoop and shape.
• Don’t overbake. The cookies are done when they lose their glossy sheen and look matte on top. They’ll keep cooking on the pan after you pull them from the oven, so it’s better to err on the underdone side.
• Let them rest before moving. Give the cookies a couple of minutes on the baking sheet before transferring to a cooling rack. They’re soft when hot and firm up as they cool.
• Cool completely before dipping. If you’re adding white chocolate, make sure the cookies are fully cooled first or the chocolate won’t set.

Variations

The base recipe is great as-is, but here are a few easy ways to switch it up.

• White chocolate dipped: Dip half of each cooled cookie into melted white chocolate or melting wafers. Add heart sprinkles for a festive Valentine’s Day dessert. Milk or dark chocolate works too.
• Boost the strawberry flavor: Mix 1/4 to 1/2 cup chopped freeze dried strawberries into the dough, similar to my freeze dried strawberry cookies.
• Mix in white chocolate chips: Fold about 1/2 cup white chocolate chips right into the dough before scooping.
• Roll in sugar: For a sweeter cookie with a little crunch, roll dough balls in granulated sugar before baking. Roll in powdered sugar for a crinkle-style cookie with crackled tops.
• Cream cheese frosting and fresh strawberries: Top with cream cheese frosting and thinly sliced fresh strawberries fanned on top, a great spring or summer take.

Strawberry Cake Mix Cookies

4.99 from 96 votes

Recipe by: Jamielyn Nye

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 24

These strawberry cake mix cookies are soft, chewy, and incredibly easy to make with just 3 ingredients. A pretty pink treat for parties, potlucks, or any sweet craving.

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Ingredients 

• 15.25 ounce box strawberry cake mix
• ½ scant cup vegetable oil , or 7 TB melted butter
• 2 large eggs
• white chocolate melting wafers , optional
• Heart sprinkles , optional

Instructions

• Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside. Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).
• Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
• If desired, melt 1/2 cup chocolate and then dip half the cookie into the chocolate. Lay cookies onto a wax paper and add sprinkles if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cake mix size: This recipe was developed for a 15.25 oz box (Duncan Hines or Pillsbury). Betty Crocker is now 13.25 oz. If you’re using the smaller box, reduce the oil to about 1/3 cup.

Storage: Keep cooled cookies in an airtight container at room temperature for up to 1 week, or freeze in a freezer bag for up to 2 months.

See Nutrition Info

Nutrition

Calories: 130kcal, Carbohydrates: 15g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 128mg, Potassium: 5mg, Sugar: 10g, Vitamin A: 20IU, Calcium: 36mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.