These easy Strawberry Cookies are made with a box of cake mix and some white chocolate chips. It’s a quick and easy way to make soft, fluffy cookies for any occasion. The bright pink color makes them perfect for holidays like Valentine’s Day or Easter cookies! Everyone always asks for the recipe, but the real secret is how simple it is!
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What’s in This Strawberry Cookie Recipe?
You can turn a box of cake mix into the most delicious strawberry cookies with just a few ingredients, most of which will already be in your pantry.
- Strawberry Cake Mix: This is such a great hack for easy cookies. Cake mix contains all of the basic ingredients in cookies (flour, sugar, leavening, and colorings and flavorings), making this recipe super quick!
- Baking Powder: Be sure to use fresh baking powder for best results. This helps to create a fluffier texture.
- Eggs: Whole eggs bind the ingredients to build structure in any baked good. Without them, these cookies would end up dry, dense, or crumbly.
- Oil: Vegetable oil adds moisture to the cake mix. Any neutral oil works well here.
- Vanilla: Pure vanilla extract enhances the sweet flavor of these cookies.
- Chocolate Chips: White chocolate complements the strawberry flavor perfectly. For chocolate strawberry cake mix cookies, swap the white chocolate chips for milk, semisweet, or dark chocolate chips!
Variations to Try
If strawberry isn’t your thing, you can make cake mix cookies with any flavor you like by following the same basic instructions. If you don’t want strawberry cookies, try chocolate cake mix cookies, vanilla, red velvet, or yellow cake mix instead. I love to let my sons pick a cake mix flavor and create their favorite cookies for their birthdays.
How to Store and Reheat
Let the strawberry cookies cool completely before storing them in an airtight container or Ziplock bag. Keep them at room temperature for up to 3 days, or move them to the refrigerator for longer storage (up to 5 days). Let come to room temperature before enjoying.
How to Freeze
To freeze these strawberry cookies, place them in flat layers in a Ziplock bag, and place sheets of parchment paper between layers to prevent sticking. Once they’re frozen, you can rearrange them as needed. Freeze for up to 1 month, then thaw in the fridge before serving.
Serving Suggestions
These easy strawberry cake mix cookies are delicious all by themselves or served with a cool glass of oat milk or a Starbucks pink drink. They’re also delicious as cookie sandwiches filled with vanilla frosting, chocolate buttercream, or red velvet ice cream. Yum!
Notes from the Test Kitchen
Wondering if you can still use that box of cake mix that’s been sitting in your pantry a little too long? Most likely, the only issue will be the leavening agent (aka baking powder or soda). But since we’re already adding more to our recipe, the problem should be solved! It will freshen things up for cakey cookies that get nice and fluffy.
5-Star Reviews
“These are amazing. I made them for a baby shower I was throwing. Also, tried with devils food flavor and put peanut butter and chocolate chips and my kids loved them. So thankful for this recipe. I can not bake very well and I did not mess these up ♡♡♡♡” -Brandy
Strawberry Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 15.25 ounces Strawberry Cake Mix 432 grams (1 box), such as Betty Crocker
- 1 teaspoon baking powder 4 grams
- 2 large eggs 100 grams
- ⅓ cup vegetable oil 67 grams
- ½ teaspoon pure vanilla extract 2 grams
- 1 cup white chocolate chips 170 grams
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl, combine the cake mix and baking powder until well combined.15.25 ounces Strawberry Cake Mix, 1 teaspoon baking powder
- In a separate smaller bowl, whisk the eggs, oil, and vanilla together by hand.2 large eggs, ⅓ cup vegetable oil, ½ teaspoon pure vanilla extract
- Pour the egg mixture into the bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in the white chocolate chips.1 cup white chocolate chips
- Using a small portion scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.
- Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!)
- Allow to cool for at least 10 minutes.
Video
Becky’s Tips
- Don’t overbake the cookies. I made this mistake a few times! I like these a little bit gooey on the inside and slightly browned on the outside. When you see the pink begin to brown, get them out of the oven stat!
- Add more white chocolate chips after you bake. That’s right, this is the oldest blogger food pic trick in the book! Once you take the cookies out of the oven and place them on a cooling rack, add more fresh white chocolate chips to the top. It will make your Pink Cookies look loaded with chocolate chips and you’ll look like an experienced baker. High fives!
- If you want to make variations of this recipe, you can use any type of cake mix! The sky is the limit.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Strawberry Cookies Step by Step
Whisk the Dry Ingredients: Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. In a large bowl, combine 15.25 ounces (1 box) of strawberry cake mix and 1 teaspoon of baking powder.
Stir the Wet Ingredients: In a separate smaller bowl, whisk 2 large eggs, ⅓ cup of vegetable oil, and ½ teaspoon of pure vanilla extract together by hand.
Make the Cookie Dough: Pour the egg mixture into the bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in 1 cup of white chocolate chips.
Portion the Cookies: Using a small portion scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.
Bake the Cookies: Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!) Allow to cool for at least 10 minutes.
Cake mix and cookie mix generally contain the same ingredients but in different proportions. The real difference here, though, is in the ingredients we add. For example, if you were making a cake, you’d need more liquid in the recipe, but since we’re making cookies, we want a doughy consistency instead of a runny batter. So no water or milk is needed.
These pink cookies can be topped with pink and white sprinkles, powdered sugar, or heart sprinkles. You can skip the chocolate chips if you prefer, but they add extra flavor. You could also use a cream cheese frosting or buttercream to finish them, and they’d taste just like a cupcake.
I was wondering about how many cookies this recipe makes?
This recipe makes 24 cookies!
My kids and I have made these several times. We LOVE them. They are super sweet, but when that’s what you’re wanting, then that’s a good thing. Only problem is that they never last
Long in our house lol
Yes, they are pretty sweet. They never last long in my experience!
how do make cookies without making them crumbling and burning at the bottom of them?
It sounds like your oven may be too hot or the cookies are getting slightly overbaked. We recommend getting an oven thermometer to be sure your oven is at the right temperature. Also, if you use dark-colored baking sheets, the cookies may brown faster or even burn on the bottoms, so be careful! When you see the pink just begin to brown, get them out of the oven stat!
We’re sorry these cookies weren’t to your tastes, John!
I made these for a party last night and my housemates loved them! I did add a little extra flour to thicken the dough, coconut oil as vegetable oil, and I used flax eggs instead of eggs to make it vegan. I used the Pillsbury brand cake mix and they came out a nice pink. Thanks for the quick and yummy recipe!
Thanks for sharing, Aspen!
Love the recipe, can you add fresh strawberries cut up into this recipe. How much do you think?
You can certainly try, Judy! You may need to add a little bit of extra flour to compensate for the additional moisture. I would try half a cup, and be sure to store them in the refrigerator!
Used Duncan Hines brand. I omitted the chocolate chips and piped strawberry cake icing on top. Fantastic!
Thanks for sharing!
when I made these cookies they were not flat at all and the bottoms were to brown, do you know what I should do next time?
Your oven may cook a little faster! Watch them once you get closer to the end!
Alright, I will thank you so much!
I remade them and they’re soo good, do you know anything that I should use to make it even better?
We think they’re great as is! You can try adding different chips, like milk, dark, or semisweet to make chocolate strawberry cookies!
Made more and I like them so much better
How did you get them to be so bright pink which cake mix did you use? Food coloring ?
It definitely would be the cake mix. You can always add some food coloring!
Okay great can you tell us which cake mix you used.
Says in the recipe Betty Crocker.