Strawberry Cake Mix Cookies

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My six-year-old grand­daugh­ter arrived on my porch, in chef’s hat and apron, this morn­ing. It was a great day for her to learn some bak­ing skills and to spend some fun time mak­ing mem­o­ries in the kitchen.

So, we learned to crack eggs, use an elec­tric hand mix­er and how to scoop cook­ie dough. The recipe came togeth­er in min­utes. Per­fect for not over­tax­ing short atten­tion spans.

Straw­ber­ry Cake Mix Cook­ies are a great begin­ning recipe, since no pre­cise mea­sur­ing is required. And the sweet results are a great reward.

The Ingredients

• Straw­ber­ry Cake Mix
• But­ter
• Eggs
• White Choco­late Chips

Possible Variations or Add Ins

• When choos­ing a cake mix with arti­fi­cial fla­vor­ing, like straw­ber­ry, I would nor­mal­ly doc­tor it up a bit. For the lit­tles (and for Grand­pa) these Straw­ber­ry Cake Mix cook­ies were just right. For Grand­ma they are super sweet and I would have added lemon zest, some dehy­drat­ed straw­ber­ry pow­der [affil­i­ate link], vanil­la extract and a bit of fine­ly chopped basil for fresh­ness and fla­vor balance.
• Lemon Cake Mix: Add fresh lemon zest and/or dried blue­ber­ries or pop­py seeds.
• Choco­late Cake Mix: Add choco­late chips, Eng­lish tof­fee chips, mini M&Ms, mint chips or peanut but­ter chips.
• Spice Cake Mix: Make the recipe as direct­ed only using 1/4 cup but­ter and adding 3 Table­spoons pump­kin puree (not pie fill­ing) and 1 tea­spoon of pump­kin pie spice.

How to Make Strawberry Cake Mix Cookies

1. Place straw­ber­ry cake mix, but­ter and eggs into a mix­ing bowl.
2. Mix just until the ingre­di­ents are com­bined. (You could do this by hand, but we used an elec­tric hand mix­er and it was per­fect for teach­ing a begin­ning bak­er. The dough is soft enough that there was no dif­fi­cul­ty in con­trol­ling the mixer.)
3. Stir the white choco­late chips into the mixed bat­ter. We did this by hand with a wood­en spoon.
4. Scoop the cook­ie dough onto a parch­ment or sil­i­cone mat lined cook­ie sheet. (You could just grease the sheet pan, but the cook­ies will spread more and be a lit­tle flat­ter.) We used a #60 small (1 Table­spoon) cook­ie scoop [affil­i­ate link] for this recipe. If you use larg­er, you may need to increase bak­ing time.
5. Bake cook­ies at 350° for 8 or 9 min­utes until the cook­ies are set, but not brown­ing, yet. In our oven we let them go the full 9 min­utes and they browned more than we want­ed. So, 8 was per­fect for us.
6. Cool on the tray for 2 to 3 min­utes and then move to a cool­ing rack.
7. Serve cooled cookies.

If you love Straw­ber­ry Desserts, you should check Paula’s deli­cious and easy Fresh Straw­ber­ry Pound Cake over at Call Me PMc. It’s anoth­er one our grand­kids love!

The Recipe

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