These soft strawberry cookies are semi-homemade using a shortcut with boxed cake mix. Dress them up for Valentine’s Day with colorful confetti sprinkles and heart quins.
It’s not often that I bake with prepackaged cake mixes, but I’m certainly not against using them. I’ve learned that a box can be a helpful shortcut for busy cooks – and tasty! – provided the right other ingredients are used along with the mix.
These cookies are a good example of such a shortcut. They are as tasty as they are cute, and quick to make.
I tested a few batches of these cookies before I settled on my favorite version. The flavor and texture of these are just about perfect using one box of strawberry cake mix in combination with a little white cake mix in the batter.
Why the addition of white cake mix? The strawberry cake mix on its own imparted an ever-so-slight play-doh note. The small addition of white cake mix removes this completely and gives the baked cookies a creamy vanilla note – yum!
The confetti sprinkles I used are a color combo called Lollipop (how sweet!). They are so bright and cheerful, I felt they were perfect for these pink cookies. I also added a few heart quins from this Valentine sprinkle mix from Wilton (minus the purple hearts).
Strawberry Cake Mix Cookies
- 1/2 cup 113g unsalted butter, at room temperature
- 3 oz. cream cheese at room temperature
- 2 large eggs
- 1 box 15.25 oz. prepackaged strawberry cake mix (dry mix)
- 1/3 cup 65g prepackaged white cake mix (dry mix)
- 1/2 cup 3 oz. semisweet chocolate chips
- 1/3 cup mixed confetti sprinkles
- Preheat the oven to 350°F; line two baking sheets with parchment paper.
- To the bowl of an electric mixer fitted with the paddle attachment, add the butter, cream cheese, and eggs. Mix together until well incorporated. Add the cake mixes to the bowl and paddle on medium speed until just combined. Scrape down the bowl, turning the batter over to make sure no pockets of cake mix are hiding underneath. Beat again briefly, about 30 seconds. Add the chocolate chips and stir together on low speed. The dough should be thick and not very sticky. If the batter seems sticky, refrigerate for 20 minutes.
- Portion the dough onto the prepared pans using a cookie scoop (4 teaspoon capacity) or by the slightly heaped tablespoon. Roll each portion into a ball and flatten each with your fingertips. Add mixed confetti sprinkles onto the dough rounds.
- Bake the cookies for 8-9 minutes, or until just set. Cookies should be a little soft and not browned (avoid over-baking). Allow cookies to cool slightly on the baking sheets, and then transfer them to wire cooling racks when they are firm enough to move. Store the cookies in an air-tight container.