Strawberry Cake Mix Cookies
Indulge in the delightful simplicity of these Strawberry Cake Mix Cookies, a perfect treat for anyone craving a burst of fruity sweetness. These incredibly soft and chewy cookies come together with minimal effort, making them an ideal choice for a quick dessert or a fun baking project with loved ones. Each bite offers the vibrant flavor of strawberry, complemented by creamy white chocolate chips, creating a harmony of tastes that's truly irresistible.
Prep Time
10 minutes
Cook Time
10-12 minutes
Total Time
25-30 minutes
Servings
Approximately 24 cookies
Keywords
Why This Recipe Delivers
- Incredibly easy to make, perfect for novice bakers.
- Ready in under 30 minutes from start to finish.
- Delivers a vibrant, sweet strawberry flavor.
- Soft, chewy texture with delightful bursts of white chocolate.
- A versatile recipe that’s great for parties, gifts, or a simple snack.
Ingredients
- 1 box (432g / 15.25 oz) strawberry cake mix
- 113g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 5ml (1 teaspoon) vanilla extract
- 85g (1/2 cup) white chocolate chips
- 30g (1/4 cup) powdered sugar (for dusting)
Instructions
- Preheat your oven to 175°C (350°F). Lining your baking sheets with parchment paper or silicone mats at this stage is also recommended, as it prevents sticking and ensures easy cleanup.
- In a large mixing bowl, combine the entire contents of the strawberry cake mix, the softened unsalted butter, both large eggs, and the vanilla extract. Using an electric mixer on medium speed, or a sturdy spatula for manual mixing, beat these ingredients together until a thick, cohesive cookie dough forms and all components are thoroughly incorporated. Be careful not to overmix, as this can lead to tougher cookies.
- Gently fold in the white chocolate chips using a spatula. Distribute them evenly throughout the cookie dough to ensure a delightful chocolatey surprise in every bite.
- Using a 30ml (1.5 tablespoon) cookie scoop or two rounded tablespoons, drop portions of the dough onto the prepared baking sheets. Space each dough ball approximately 5 cm (2 inches) apart to allow for proper spreading during baking without merging.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are ready when their edges appear lightly golden and the centers are just set, though they may still look slightly soft. Remember that cookies continue to cook slightly from residual heat after being removed from the oven.
- Carefully remove the baking sheets from the oven. Allow the freshly baked cookies to cool on the baking sheet for at least 5 minutes. This critical resting period helps them to firm up, preventing them from breaking when transferred.
- After the initial cooling period on the baking sheet, use a spatula to transfer the cookies to a wire rack to cool completely. Ensure they are fully cooled before dusting to prevent the powdered sugar from melting and disappearing.
- Once the cookies have cooled entirely, lightly dust them with powdered sugar using a fine-mesh sieve just before serving. This adds a beautiful, professional finish and a subtle touch of extra sweetness.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (handheld or stand mixer) or sturdy spatula
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie scoop (30ml / 1.5 tablespoon size) or two spoons
- Wire cooling rack
- Fine-mesh sieve (for dusting powdered sugar)
Essential Success Tips
- Ensure your butter is truly softened, but not melted. It should yield easily to pressure but still hold its shape, which helps create a tender crumb.
- Avoid overmixing the dough once the flour (from the cake mix) is added. Overmixing can develop the gluten too much, leading to tougher cookies.
- Do not overbake the cookies. They should look slightly underdone in the center when you pull them from the oven; they will continue to set as they cool.
- For perfectly round cookies, roll the scooped dough into smooth balls before placing them on the baking sheet.
- Always cool cookies completely on a wire rack before storing or dusting with powdered sugar to prevent condensation and sogginess.
Professional Cooking Secrets
- For an extra layer of flavor and a beautiful aroma, add a few drops of strawberry extract (in addition to or instead of vanilla) to enhance the berry notes.
- Chill the cookie dough for 20-30 minutes before baking. This helps prevent excessive spreading, resulting in thicker, chewier cookies.
- If you want to make these cookies truly stand out, dip half of each cooled cookie in melted white chocolate and then sprinkle with finely chopped pistachios or freeze-dried strawberry pieces before the chocolate sets.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing: Unbaked cookie dough balls can be frozen for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time. Baked cookies can also be frozen for up to 1 month; thaw at room temperature.
- Variations: Experiment with different cake mix flavors (lemon, funfetti, red velvet) and complementary add-ins like sprinkles, nuts, or other chocolate chip varieties.
Frequently Asked Questions
Can I use margarine instead of butter?
While you can technically use margarine, unsalted butter is highly recommended for the best flavor and texture. Margarine can alter the cookie's spread and crispness due to its higher water content.
Why did my cookies spread too much?
Excessive spreading can be due to overly soft butter, incorrect oven temperature, not chilling the dough, or using baking sheets that are too warm between batches. Ensure your butter is softened but not melted, and consider chilling the dough.
Can I make these cookies without white chocolate chips?
Absolutely! The white chocolate chips add a lovely creaminess and contrast, but the cookies are still delicious on their own. You could also substitute them with dark chocolate chips, milk chocolate chips, or even dried cranberries for a different twist.
Nutrition Facts (Per Serving)
Per cookie (estimated): Calories: ~185, Total Fat: ~9.5g, Saturated Fat: ~5.5g, Cholesterol: ~35mg, Sodium: ~110mg, Total Carbohydrates: ~26g, Dietary Fiber: ~0.5g, Total Sugars: ~19g, Protein: ~2g.
Allergy Information
Contains dairy (butter, white chocolate), eggs, and gluten (from cake mix). May contain traces of soy depending on the white chocolate chips used. Always check specific product labels for full allergen information.
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