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.
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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.
How to make strawberry cake mix cookies with cream cheese
Beat softened cream cheese and powdered sugar until smooth, then chill.
Combine the cake mix, flour, melted butter, and eggs; chill the dough.
Scoop the dough, spoon the cream cheese into the center, wrap the dough around it, and roll it into balls.
Roll the dough balls in powdered sugar until generously coated.
Arrange the unbaked dough on a baking sheet about 2-inches apart.
Bake until the tops are cracked and set, then cool on the pan before moving to a rack.
Strawberry Cheesecake Cookie Tips
Chill both the cookie dough and the cream cheese filling before assembling the cookies. If either one is too warm, the dough will be sticky and harder to wrap around the filling.
If the dough sticks to your hands, lightly dampen them before shaping the cookies.
For an easier variation, skip the cream cheese filling and press white chocolate chips into the tops of the cookies before baking.
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.
More Cookie Recipes
- Mini Egg Cookies
- Butter Pecan Cookies
- Sugar Cookies
- Key Lime Cookies
- Easy Chocolate Chip Cookies
- M&M Cookies
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
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
- Store leftover cookies in the fridge for up to 1 week.