These strawberry cake mix cookies are soft, chewy, and made with just three simple ingredients. Perfect for when you're short on time but still want something fun and delicious! This beginner-friendly recipe comes together in about 15 minutes from start to finish.
The best part? You probably already have everything in your pantry. Plus, I’ve included a simple glaze and fun sprinkles if you want to dress them up!
If you are looking for a few other super simple cookie-type recipes (that use cake mix to make them easy), try these peanut butter cookies with cake mix or these chocolate chip cookie bars.
Table of contents
Why I Love This Recipe
This is one of those easy 3 ingredient cookie recipes that always gets rave reviews. Here's why you'll love it too:
These cookies are soft and chewy every single time. Plus, the cookies look fancy, too!
You only need a bowl and a spoon - no fancy mixers required (but sometimes I do use a mixer because I find it's quicker and easier).
They’re perfect for kids to help with (especially the glaze and sprinkles part!).
They start with a boxed cake mix, so the strawberry flavor is consistently good.
Ingredients
Seriously, these are the easiest strawberry cookies! And the optional glaze is so simple, too.
Dunkin Hines strawberry cake mix (15.25 oz) - Other brands work well too!
2 large Eggs - Room temperature works best.
Vegetable Oil - or other neutral oil like Canola Oil (Don't use olive oil).
Optional glaze:
Powdered sugar
1–2 teaspoons water
Sprinkles (optional, but fun!)
Instructions
Step 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
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Step 2
Combine the strawberry cake mix, eggs, and oil in a large mixing bowl. Stir or yseahabd mixer until thoroughly mixed and a thick dough forms.
Step 3
Scoop the dough into tablespoon-sized balls and place them on your prepared baking sheet. Leave a little space (at least 1 ½ inches) between them—they’ll spread.
Step 4
Bake for 10–11 minutes, or until the edges are set and the tops look slightly crackled. Don’t overbake!
Step 5
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They do look a little puffy when first taken out of the oven. They deflate and look kind of like a crinkle cookie when they do.
The 3 cookies to the left, were hand rolled after the dough was scooped. I just wanted to share what the difference is if you choose to do that (the cookie dough is sticky, so it's easier to scoop and leave them).
Step 6 (Optional Glaze)
Whisk together the powdered sugar and 1–2 teaspoons of water in a small bowl until smooth. Drizzle over cooled cookies and top with sprinkles. I use a small plastic bag (a quart-sized freezer bag is perfect, and I cut the corner to drizzle). No need for fancy and hard-to-clean piping bags or tips!
Tips for Success
- For a softer cookie, pull them a minute early, right around 9 minutes.
- Want more strawberry flavor? Stir in freeze-dried strawberries or strawberry chips if you have them.
- Use a cookie scoop for even-sized cookies (and less mess!).
Storage Tips
Store these cookies in an airtight container at room temperature for up to 4 days. The glaze will set, so they’re easy to stack once dried.
You can freeze the baked cookies (unglazed) for up to 2 months. Make sure they are wrapped and then put into a sealed container. Just thaw and glaze when ready.
FAQs
Yes! Chocolate cake mix would be really yummy.
Nope! These strawberry cake mix cookies come together quickly—no chilling needed. Just mix, scoop, and bake.
This recipe is designed for boxed cake mix. A homemade version would change the texture and measurements.
Other Easy Cake Mix Cookie Recipes
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Strawberry Cake Mix Cookies (3 Ingredients!)
Ingredients
- 1 Box Strawberry Cake Mix I used Duncan Hines (any brand works, including Funfetti or regular)
- 2 Large Eggs Room Temperature
- ⅓ Cup Vegetable Oil Canola or other neutral oil will work
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the strawberry cake mix, whisked eggs, and oil. Stir well until everything is fully incorporated. The dough will be thick—that's normal!
- Use a cookie scoop or spoon to portion the dough onto your prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are set, but the centers still look soft. Don’t overbake. You aren't trying to have them browned.
- Let the cookies cool on the pan for 5–10 minutes before transferring to a wire rack.
- Once cooled, you can enjoy as-is or decorate with frosting and sprinkles for a fun extra touch. I used chocolate sprinkles. Red and white sprinkles would be great for Valentine's Day!
Notes
Tips for Success
- For a softer cookie, pull them a minute early, right around 9 minutes.
- Want more strawberry flavor? Stir in freeze-dried strawberries or strawberry chips if you have them.
- Use a cookie scoop for even-sized cookies (and less mess!).
Storage Tips
Store these cookies in an airtight container at room temperature for up to 4 days. The glaze will set, so they’re easy to stack once dried. You can freeze the baked cookies (unglazed) for up to 2 months. Make sure they are wrapped and then put into a sealed container.Nutrition (I am not a nutritionist. These are estimates only)
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