Strawberry Cake Mix Cookies

Quick and easy Strawberry Cake Mix Cookies with a crackly, powdered sugar coating. Soft, chewy, and ready in under 30 minutes; perfect for any (and every) occasion.

These soft, crackly strawberry cake mix cookies are the easiest sweet treat you'll make this week.

With just a few basic ingredients and minimal effort, you'll have perfectly chewy, sugar-dusted cookies ready in under 30 minutes. Ideal for bake sales, lunchbox treats, or when those last-minute cravings hit; no mixer is required!

For more cookie ideas, try these Lemon Blueberry Cookies, my Lemon Thumbprint Cookies, and these Flourless Chocolate Chip Cookies.

Ingredients

You'll only need five ingredients to make this easy recipe! These Strawberry Cake Mix Cookies are incredibly easy to make.

For the cake mix, most standard 15.25 oz boxes of strawberry cake mix will work. Just make sure you're using a mix and not a "complete" cake product that may already include eggs or oil. Yes!

Most standard 15.25 oz boxes of strawberry cake mix will work. Just make sure you're using a mix and not a "complete" cake product that may already include eggs or oil.

See the recipe card for quantities.

Instructions

These Strawberry Cake Mix Cookies are so incredibly simple to make. Here's precisely how I make them:

Step 1: In a large bowl, mix the cake mix, eggs, and oil until combined. The dough will be thick and sticky. Chill the dough in the fridge for 10-15 minutes for easier handling.

dough for cake mix cookies in bowl with spoon

Step 2: Scoop and roll the dough into 1-inch balls. Tip: Dust your hands with powdered sugar to prevent sticking.

Step 3: Roll each ball in powdered sugar until well coated.

Step 4: Place the dough balls 2 inches apart on the baking sheet. Bake for 9-11 minutes until the cookies spread and crackle on top. Cool on the pan for 2 minutes, then transfer to a wire rack.

Hint: I like to use a cookie scoop to get each cookie dough ball the same size.

Substitutions

Here are a few ingredient swaps you can make if you need to:

Cake mix: Use 1 ¾ cups of flour, 1 cup of sugar, 1 ½ teaspoons of baking powder, and a pinch of salt as a homemade substitute.
Vegetable oil: Swap for melted butter or coconut oil for extra richness.
Powdered sugar: Granulated sugar works for rolling, though the cookies will have a different texture.
Eggs: Replace with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) for an egg-free option.

cookies on a white plate with milk on side

Variations

You can add other ingredients for a different version. Try these add-ins:

1 cup white chocolate chips
Seasonal sprinkles: start by adding about 1 tablespoon to the dough and mixing. Gradually add another tablespoon until you have enough sprinkles mixed into the dough to your liking.

Let the cookies cool completely, then dip half of each cookie into the melted chocolate.

If you loved this recipe, try my Chocolate Crinkle Cookies.

Equipment

I use a cookie scoop for evenly sized cookies and a cookie sheet to bake on. I also used a large mixing bowl and cooled my cookies on a rack like this.

Storage

I recommend storing the cookies in an airtight container, like a Tupperware or ziplock, at room temperature for up to about 4 days.

You can also freeze them for 2 months in a freezer friendly bag. Freezing will affect their texture so keep that in mind.

Top tip

Chill the dough for 10-15 minutes before rolling. It makes the dough easier to handle and helps the cookies hold their shape while baking.

FAQ

The dough keeps sticking to my fingers and hands, what can I do to help prevent this?

Besides chilling the dough, I recommend coating your hands and any other tools, such as the cookie scoop, with powdered sugar. You may need to add a new coat of powdered sugar after rolling a few dough-balls to prevent sticking

Looking for other recipes like this? Try these: