Cookies for Mom and how great would she feel with fresh baked Soft Strawberry Cake Cookies? Mother’s Day was ever complete without a sweet treat. Most often, my sister and I would ask what she wanted and her reply was “Whatever you two bake will be perfect.” Sure miss baking for you, Mom!
This cookie is soft inside with a slight sugar crunch on the outside. Mom would have approved. That said, inside the dough I have mixed in crushed freeze-dried strawberries. The extra strawberry really pops in these cookies big time. They are the bomb, let me tell you. Ask my neighbor’s kids! (smile!)
3 Reasons to Bake Soft Strawberry Cake Cookies
- You will use a box of strawberry cake mix and combine all ingredients using one large bowl Doesn’t get any better than that, right? If you’re one of the few that has never made cookies using cake mix, now is the time to try this recipe.
- For that extra pop of strawberry flavor, add in freeze-dried strawberries that have been crushed but not powder. You want texture here.
- Last but not least, these strawberry cookies are a small batch recipe which means you cake have cookies in an hour. That’s 20 cookies to devour in no time.
If you actually need a fourth reason, this is a good recipe for kids and teens to bake for Mom or Grandma. Very little mess, I might add.
How to Make Soft Strawberry Cake Cookies
Okay, so grab a large mixing bowl and in that bowl, whisk together cake mix, baking powder, and salt. To that mixture, using a hand mixer, beat in eggs, one at a time until mixture is crumbly and no dry ingredient remains.
Add in vegetable oil and vanilla mix until well combined. Stir in dried strawberries until evenly mixed. Dough will look oily but it’s suppose to look this way. Chill dough for at least 30 minutes.
Roll cookie dough into 20 dough balls. Coat dough balls in cane sugar and place 2-inches apart on parchment paper lined cookie sheets.
Bake in a 350 degree oven for 10-12 minutes until puffy and cracked. Cool and dig in.
Soft Strawberry Cake Cookies
You have absolutely no reason to hesitate going in your kitchen to bake a batch of my Soft Strawberry Cake Cookies. So few ingredients make a such delectable little cookie. Who knew?
You’ll love this recipe and will surely go into your cookie repeat file. Checkout my recipe for Soft White Cake Funfetti Cookies made with white cake mix. They’re just as wonderful and perfect anytime.
If you make this recipe, #chowdownlowdown or leave a comment below. Happy Baking!
Soft Strawberry Cake Cookies
Soft Strawberry Cake Cookies
1 – 15.25 oz. package strawberry cake mix
1 t. baking powder
Pinch of salt
2 large eggs, room temperature
1/3 cup vegetable oil
1 t. pure vanilla extract
1 – .35 oz. package Crispy Green 100% Freeze-dried Strawberries, crushed
Organic cane sugar, for rolling
Heat oven to 350 degrees and two cookie sheets with parchment paper. Set aside.
Whisk together cake mix and baking powder in a large mixing bowl.
Using a hand mixer, mix in eggs one at a time until combined. Mixture will look crumbly.
Mix in vegetable oil along with pure vanilla extract until well combined.
Stir in strawberries until evenly combined.
Chill cookie dough for 30 minutes to one hour.
Divide cookie dough into 20 dough balls. Roll in cane sugar and place cookies 2-inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes. Cookies will puff up and begin to crack and bottoms lightly brown.
Remove cookie sheet from oven and allow cookies to cool several minutes to firm up. Place cookies on wire rack to cool completely.
Store cookies in airtight containers.
Makes 20 cookies.
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