Strawberry Cake Mix Cookies with Icing

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What I love most about these Strawberry Cake Mix Cookies with Icing is how versatile they are. They fit any occasion. Plus, the icing on top? A game-changer. It adds just the right touch of sweetness and makes these cookies as pretty as they are tasty.

How to make Strawberry Cake Mix Cookies with Icing

Strawberry Cake Mix Cookies with icing are soft, chewy cookies made using a boxed strawberry cake mix as the base—then finished with a sweet icing drizzle or frosting on top for extra flavor and a pretty bakery-style look.

Ingredients

For the Cookies:

• 1 box (15.25 oz) of strawberry-flavored cake mix
• 2 large eggs
• ⅓ cup vegetable oil (or melted butter, if preferred)
• 1 teaspoon vanilla extract (optional, but adds depth to the flavor)
• ½ cup white chocolate chips, semi-sweet chocolate chips, or sprinkles

For the Icing:

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream (adjust to desired consistency)
• ½ teaspoon vanilla extract or almond extract
• Optional: Pink food coloring or strawberry extract for a pop of color and flavor

Instructions

Making the Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract if using. Stir until a thick and smooth dough forms.
3. If you’re adding chocolate chips, sprinkles, or other mix-ins, fold them in at this stage.
4. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake in the preheated oven for 9–11 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking to keep the cookies soft and chewy.
6. Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
   

Making the Icing:

1. In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla/almond extract. Adjust the consistency by adding more milk (for thinner icing) or powdered sugar (for thicker icing).
2. For an extra pink color or a hint of additional strawberry flavor, add 1–2 drops of pink food coloring or a splash of strawberry extract.
3. Once the cookies are completely cool, drizzle the icing over the top using a spoon or piping bag. Alternatively, dip the tops of the cookies into the icing for a coated look.
4. Allow the icing to dry for 10–15 minutes before serving or storing. This ensures it doesn’t smudge when handling.

Tips for Success

• Any strawberry-flavored box mix works, but using one with pudding in the mix tends to result in softer cookies.
• Stir the dough just until combined. Overmixing can make the cookies dense and tough.
• If your dough feels too sticky, pop it in the fridge for 20–30 minutes before scooping. This helps the cookies hold their shape better while baking.
• Add white chocolate chips for a creamy complement to the strawberry flavor, a handful of sprinkles for a festive touch, or even dried strawberries for extra texture.
• Keep the cookies in an airtight container at room temperature for up to 4 days. If frosted, place parchment paper between layers to prevent sticking. They can also be frozen for up to 2 months—thaw before eating!

Ingredients Substitutes

One of the best parts about baking cookies with a cake mix is how flexible and forgiving the Strawberry Cake Mix Cookies recipe can be. If you don’t have certain ingredients on hand or need to adjust for dietary restrictions or personal preferences, there are plenty of substitutions you can use without compromising the flavor.

For the Cookies:

1. Strawberry Cake Mix

Substitute with Other Flavors: If you can’t find strawberry cake mix, you can use another flavor of cake mix—like vanilla, white, or yellow cake mix—and add strawberry extract (½–1 teaspoon) or freeze-dried strawberry powder to bring in the strawberry flavor. You can also toss in a drop or two of pink or red food coloring for a vibrant, strawberry-like hue.

Homemade Substitute:

• If you’d prefer to skip the boxed cake mix entirely: Combine 1 ¾ cups of all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, and a pinch of salt, then add your strawberry flavorings as mentioned above.

2. Eggs

If you’re out of eggs or need an egg-free option, try one of these alternatives:

• Applesauce: Use ¼ cup of unsweetened applesauce for each egg in the recipe. It will keep the cookies moist and naturally sweet.
• Greek Yogurt: Replace each egg with ¼ cup of plain Greek yogurt. This works well for added moisture.
• Flaxseed Meal (Vegan option): Mix 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water per egg. Let it sit for 5 minutes to create a gel-like consistency.
• Mashed Banana: Use ¼ cup mashed banana as a replacement for each egg. Keep in mind this may slightly alter the flavor of the cookies.

3. Vegetable Oil

If you need to swap out vegetable oil, here are great alternatives:

• Butter (Melted): Swap ⅓ cup vegetable oil with ½ cup melted butter. This will give the cookies a richer flavor and slightly crispier edges.
• Coconut Oil: Use melted coconut oil in a 1:1 ratio as a substitute. It adds a subtle coconut flavor, which pairs nicely with strawberry.
• Applesauce: Replace the oil entirely with ⅓ cup of unsweetened applesauce for a lighter, lower-fat version.
• Greek Yogurt: Substitute with ¼ cup of plain Greek yogurt. It adds creaminess and moisture without the added fat from oil.

4. Vanilla Extract

Although optional, vanilla enhances the overall flavor of the cookies. If you don’t have vanilla on hand:

• Almond Extract: Use a smaller amount (¼–½ teaspoon) as it has a stronger flavor, but it pairs beautifully with strawberry.
• Maple Syrup or Honey: Add 1 teaspoon to mimic the sweetness and depth of vanilla.
• Coconut Extract: A drop of coconut extract can give your cookies a tropical twist.

For the Icing:

1. Powdered Sugar

• Granulated Sugar (DIY Powdered Sugar): If you don’t have powdered sugar, you can blend granulated sugar in a food processor or blender until it reaches a fine, powdery consistency.
• Coconut Sugar (DIY Powdered): For a slightly healthier or refined-sugar-free option, blend coconut sugar into a powdered form. Be aware that this alters the color and flavor of the icing.

2. Milk or Heavy Cream

• Plant-Based Milk: Replace milk or heavy cream with almond milk, oat milk, soy milk, or coconut milk for a dairy-free icing. Use unsweetened varieties to avoid altering the sweetness.
• Water: In a pinch, you can use water as a substitute. The icing will still hold, though it will have a less rich flavor.
• Juice: Use strawberry juice, lemon juice, or orange juice for a naturally flavored and colorful icing. This works great if you want a themed or fruity twist.

3. Vanilla Extract

As with the cookies, you can swap this out for almond extract, coconut extract, or omit it entirely if you’re using flavored milk or juice.

4. Food Coloring (Optional)

For pink icing, food coloring is optional but adds a fun, festive touch. If you prefer to avoid synthetic dyes:

• Beet Juice or Powder: Adds a natural pink hue with no artificial ingredients.
• Strawberry Puree or Freeze-Dried Strawberry Powder: Mix a small amount into the icing for both color and flavor.

Final Thoughts

These Strawberry Cake Mix Cookies with Icing are a dessert you’ll find yourself making on repeat. They’re quick to whip up, full of vibrant flavors, and wholly customizable.

More Cake Mix Recipes:

• Strawberry Cake Mix Cookies with Jello
• Strawberry Cake Mix Cookies Without Eggs