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These Strawberry Cake Mix Cookies have become a go-to treat for all kinds of celebrations in my home. They are incredibly soft with a pretty pink color and practically melt in your mouth thanks to the addition of cream cheese. Using a boxed strawberry cake mix makes whipping them up almost effortless so you get delicious homemade cookies with barely any fuss.
I first made these for my daughter’s birthday and now they are requested at every family get-together especially when someone wants something sweet in a pinch. My first batch vanished so quickly I had to make another right away. Now these cookies are a snow day tradition and we love getting creative with the add-ins every time.
Ingredients
- Strawberry cake mix (boxed about 430 to 460 grams): Look for mixes with real strawberry powder for best flavor
- Butter (melted, either salted or unsalted): Use good quality for a richer tasting cookie
- Egg (at room temperature): A fresh egg gives fluffier texture
- Vanilla extract: Opt for pure, not imitation. This rounds out the flavor
- Cream cheese (full fat or light): Make sure it is soft and at room temp for easy mixing. Adds rich moisture and keeps cookies soft
- White chocolate chips: Look for a brand with real cocoa butter for a creamy melt
- M and Ms: Use colorful ones for a festive look. Pink or red work great for themed parties
Instructions
- Teig vorbereiten:
- Combine melted butter, egg, vanilla, and cream cheese in a large mixing bowl. Stir until the mixture is silky and no cream cheese lumps remain. Patience with this step gives you the smoothest dough
- Kuchenteig unterrühren:
- Add strawberry cake mix in two or three parts to avoid clumps. Keep stirring just until no dry streaks remain. Overmixing can make the cookies tough
- Schokolade und M and Ms unterheben:
- Fold in white chocolate chips and M and Ms with a spatula. Be gentle to avoid smashing the candy and keep the dough loaded with mix-ins
- Teig kühlen:
- Cover and chill the dough in the fridge for at least one hour. Chilling helps the cookies bake up thick and prevents spreading. Do not skip unless you are short on time
- Backofen vorheizen:
- Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a baking sheet with parchment paper so the cookies will not stick
- Kekse formen und backen:
- Scoop about one tablespoon of dough per cookie. Shape into balls and space apart on the baking sheet. Bake for around nine to ten minutes. The edges should look set but the centers will still appear soft
- Abkühlen lassen:
- Let the cookies cool on the baking tray for five minutes before using a spatula to move them to a wire rack to finish cooling. This keeps them from breaking and helps them set
My favorite part of this recipe is using pink and red M and Ms for Valentine’s Day and letting my kids press a few on top before baking so every cookie looks unique. Making these together always turns into a kitchen giggle fest.
Storage Tips
Cookies stay fresh for up to five days in an airtight container at room temp. For best chewyness do not leave the container open. Finish leftovers fast because they get softer as the days go by. Freeze baked cookies for up to three months. Place them in a freezer bag with parchment between layers. Thaw at room temperature before enjoying.
Ingredient Substitutions
Try lemon or vanilla cake mix for a springy twist and swap white chocolate chips with chopped white chocolate bars. Add a few drops of red gel food coloring if you want a vivid pink hue. For the creamiest result always use real cream cheese not spread.
Serving Suggestions
Serve on a colorful dessert platter for brunch, baby showers, or birthdays. Sandwich vanilla ice cream between two cooled cookies for an easy frozen treat. My kids love to dunk them in milk or crumble on top of Greek yogurt.
Cultural and Historical Context
This recipe is a modern shortcut on classic southern cake mix cookies which became popular in American home kitchens during the convenience food era. Strawberry flavors make them a favorite for springtime parties and pink themed holidays.
Seasonal Adaptations
In spring, press a few freeze dried strawberry pieces on top for extra fruit pop. For winter, use red and green M and Ms and a dash of white sanding sugar for sparkle. Add lemon zest in summer for a brighter flavor to complement the strawberry.
Success Stories
I have shared this recipe at several potlucks and heard back from more than one friend that it is now their go-to last minute cookie. Everyone loves how soft and pretty they turn out and they always ask for the secret ingredient. Most are surprised it is cream cheese.
Freezer Meal Conversion
To turn this into a freezer ready treat, scoop cookie dough onto a parchment lined tray and freeze until solid. Then store the dough balls in a bag and bake straight from frozen with an added minute or two baking time. This is a lifesaver for busy weeks or when last minute guests drop by.
Bake a batch of these strawberry cake mix cookies the next time you need a festive treat in a hurry. Their cheerful pink color and soft texture win over everyone who tries them.
Common Recipe Questions
- → How do I keep the cookies extra soft?
The secret to extra soft cookies is adding cream cheese and not overbaking them. Let them cool briefly on the baking sheet for best results.
- → Can I skip chilling the dough?
While it's possible, chilling helps the cookies stay thick and keeps them from spreading too much during baking.
- → Can I substitute the cream cheese?
Greek yogurt or mascarpone can be used, but cream cheese gives the best creamy texture and moisture.
- → How long do they stay fresh?
Stored in an airtight container at room temperature, they stay fresh for 4–5 days. You can also freeze for up to 3 months.
- → How can I intensify the pink color?
Add a few drops of red food coloring to boost the pink shade if desired. Results may vary depending on cake mix brands.
- → Can I add different mix-ins?
Absolutely! Try chopped nuts, more chocolate chips, sprinkles, or even dried strawberries for extra flavor and texture.