Description
Easy strawberry cake mix cookies coated in powdered sugar. Soft, chewy, and perfect for a quick treat!
Ingredients
Scale
- 1 box (15.25 ounces) strawberry cake mix
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour, plus more for dusting
- ½ cup powdered sugar, for coating
- Optional: ¼ cup strawberry sprinkles, for decoration
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and the strawberry cake mix until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix. The dough should be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Shape and Coat the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator. Lightly dust your hands with flour.
- Roll the dough into 1-inch balls.
- Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar, coating it completely.
- Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Optional: Gently press a few strawberry sprinkles onto the top of each cookie before baking.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges of the cookies are set and the centers are slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, store them in an airtight container at room temperature.
Notes
- For extra strawberry flavor, add ¼ teaspoon of strawberry extract to the dough along with the vanilla extract.
- For a chewy texture, don’t overbake the cookies. They should be slightly soft in the center when you remove them from the oven.
- For a festive look, use different colors of sprinkles or add a drizzle of melted white chocolate after the cookies have cooled.
- To make these cookies gluten-free, use a gluten-free cake mix and a gluten-free all-purpose flour blend.
- Add chocolate chips: Mix in ½ cup of white chocolate chips or semi-sweet chocolate chips for a delicious twist.
- Cream Cheese Variation: Add 2 ounces of softened cream cheese to the butter and cake mix mixture. This will create a tangier, richer cookie.
- Lemon Zest: Add the zest of one lemon to the dough for a bright, citrusy flavor that complements the strawberry.
- Freeze the Dough: You can freeze the cookie dough balls before baking. Place the coated dough balls on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer bag and store for up to 2 months. When ready to bake, bake directly from frozen, adding a few extra minutes to the baking time.
- Adjust Sweetness: If you find the cookies too sweet, reduce the amount of powdered sugar used for coating.
- Experiment with Cake Mix Flavors: While this recipe is for strawberry cake mix cookies, you can easily adapt it to other cake mix flavors, such as chocolate, vanilla, or funfetti.
- Prep Time: 15 minutes
- Cook Time: 8 minutes