Strawberry Cake Mix Cookies

This strawberry cake mix cookie recipe transforms a simple box mix into delightful, pillowy soft cookies with the perfect balance of sweetness and berry flavor. The pretty pink hue makes them perfect for Valentine's Day, baby showers, or anytime you need a cheerful treat that comes together in minutes.

I first made these cookies for my daughter's Valentine's Day party at school, and they were such a hit that they've become our go to recipe whenever we need a quick sweet treat. The kids actually prefer these to regular strawberry cake because they can grab and go without needing plates or forks.

Ingredients

• Betty Crocker Delights Super Moist Strawberry Cake Mix: provides the perfect strawberry flavor base and gives these cookies their beautiful pink color
• Large egg: acts as a binder to hold everything together while keeping the texture light
• Almond extract: adds a subtle depth that elevates the strawberry flavor look for pure extract rather than imitation for best results
• Melted butter: creates richness and helps achieve the perfect soft but slightly chewy texture
• Powdered sugar: forms the base of the glaze creating a smooth sweet finish
• Fresh strawberry puree: intensifies the natural berry flavor in the glaze choose ripe red berries for best color and taste
• Milk: thins the glaze to the perfect consistency for drizzling

Step-by-Step Instructions

Prepare the Oven and Baking Sheet:

Preheat your oven to 350°F and line a cookie sheet with parchment or a silicone baking mat. This temperature is perfect for creating cookies with slightly crisp edges while maintaining a soft center.

Mix the Cookie Dough:

In your electric mixer bowl, combine the strawberry cake mix, egg, almond extract, and melted butter. Mix thoroughly until no dry pockets remain and the dough comes together in a thick, slightly sticky consistency. The dough will be much thicker than cake batter, but don't worry if it seems a bit sticky.

Form the Cookies:

Scoop the dough into 1½-inch balls using a cookie scoop or rounded tablespoon. Place them at least 2 inches apart on your prepared baking sheet, as they will spread slightly. Gently press down on each ball with your palm to flatten slightly, creating a uniform thickness that ensures even baking.

Bake to Perfection:

Bake for exactly 8 to 9 minutes. The cookies might look slightly underdone in the center, but they will continue cooking from residual heat. Watch for the edges to be set while the centers remain soft. This timing creates the perfect chewy texture.

Cool Properly:

Let the cookies rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. This brief resting period allows them to firm up enough to move without breaking. Then cool completely before glazing to prevent the glaze from melting.

Prepare the Strawberry Glaze:

In a small bowl, whisk together powdered sugar, fresh strawberry puree, and milk until smooth. The consistency should be thick enough to hold its shape briefly when drizzled but thin enough to settle into a smooth finish. Adjust with tiny amounts of milk or powdered sugar as needed.

Glaze and Set:

Once cookies are completely cool, drizzle the strawberry glaze over each cookie using a spoon or fork. Allow the glaze to set fully before storing, which usually takes about 30 minutes at room temperature.

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The almond extract is truly my secret weapon in these cookies. My grandmother always added it to her strawberry desserts, and it creates this magical flavor combination that makes people wonder what that special something is. I've tried these without it, and they're still good, but that hint of almond really elevates them from ordinary to extraordinary.

Storage Tips

These strawberry cake mix cookies will stay fresh at room temperature for up to 5 days when stored in an airtight container. To maintain their soft texture, place a slice of bread in the container with them—the cookies will absorb moisture from the bread rather than drying out. If you need to stack the cookies, place parchment paper between layers to prevent sticking, especially if they're glazed.

Perfect Variations

While the recipe is wonderful as written, there are several delicious variations you can try. White chocolate chips make an excellent addition to the dough, adding creamy pockets that complement the strawberry flavor. For a fun twist, try rolling the dough balls in granulated sugar before baking for a sparkly exterior and slight crunch. You can also replace the almond extract with vanilla if you prefer, though I find the almond truly enhances the strawberry flavor in a unique way.

Make-Ahead Options

The cookie dough can be prepared up to 3 days in advance and refrigerated until ready to bake. If refrigerating, let the dough sit at room temperature for about 15 minutes before scooping and baking. You can also freeze the unbaked dough balls for up to 3 months. When ready to bake, simply place the frozen dough balls on your baking sheet and add 1-2 minutes to the baking time. Fully baked unglazed cookies can be frozen for up to 3 months as well.

Frequently Asked Questions

→ Can I use a different cake mix flavor?

Yes, you can experiment with other flavors like chocolate or vanilla, though the strawberry taste will naturally be absent.

→ How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I skip the glaze?

Yes, the cookies are flavorful on their own, but the strawberry glaze adds an extra layer of sweetness and freshness.

→ What can I use instead of almond extract?

You can substitute almond extract with vanilla extract if you prefer a more neutral flavor.

→ How do I make fresh strawberry puree?

Simply mash fresh strawberries with a fork or blend them in a food processor, then strain if needed to achieve a smooth puree.