Strawberry Cake Mix Cookies
I love a good quick cookie recipe, and these strawberry cake mix cookies are about as easy as it gets. You start with a box of cake mix, then turn it into soft strawberry cookies with a creamy cream cheese center. The pink color makes them perfect for Valentine’s Day, baby showers, or any time you want a simple dessert.
Since the base is a strawberry cake mix, these strawberry cream cheese cookies only need six ingredients.
All you do is mix the dough, tuck the sweetened cream cheese inside, and roll the cookie dough balls in powdered sugar before popping them in oven.
As they bake, the cookies stay soft with a light crackle on top and a cheesecake like center.
They’re perfect for parties, cookie trays, or classroom treats. It’s also fun to mix and match these with some red velvet cheesecake cookies to get a pretty variation of pink and red.
What you’ll need:
This list is super short. The full recipe with ingredient amounts is further down the page.
- Cream cheese: use block-style and make sure that it’s softened.
- Powdered sugar: you’ll need this for the filling and to roll the cookies in.
- Cake mix.
- Butter.
- All-purpose flour.
- Eggs.
How to make strawberry cake mix cookies with cream cheese
Tips and FAQs for the best cookies
Make sure to chill the dough and the cream cheese filling. Otherwise, they’re too sticky to handle.
Use damp hands to wrap the dough around the filling if it clings to your hands.
Skip the filling and use white chocolate chips pressed into the cookies instead.
How do I store leftover cookies?
Place any extra cookies in an airtight container and store in the fridge for up to 1 week.
You can freeze baked cookies for up to 2 months.
Ingredients
Filling
- 6 ounces cream cheese, block-style; cold and cubed
- ½ cup powdered sugar
Cookies
- 15.25 ounce box strawberry cake mix
- ¼ cup all-purpose flour
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup powdered sugar
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Instructions
- Preheat the oven to 350℉, and line two large baking sheets with parchment paper.
- Use a hand mixer, mix the cold cream cheese and powdered sugar until combined. Refrigerate until ready to use and until the mixture firms up.6 ounces cream cheese½ cup powdered sugar
- In a separate large bowl, combine the cake mix, flour, melted butter, and eggs until just combined. Refrigerate for 10-15 minutes.15.25 ounce box strawberry cake mix¼ cup all-purpose flour½ cup unsalted butter2 large eggs
- Use a 2 tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the parchment paper and put 1-2 teaspoons of cream cheese filling in the center.
- Bring the dough up around the filling, and roll it briefly in your hand to seal it together. Roll the dough balls in powdered sugar to generously coat.½ cup powdered sugar
- Arrange the dough balls about 2 inches apart on the baking sheets. Bake for 10-13 minutes, or until cookies appear cracked and dry on the top, and just starting to brown on the bottom.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to cooling racks.
- Allow the cookies to cool completely before serving.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
