I have made these for years, and don't know why it never occurred to me to share this with you. I think this recipe originally started out as a lemon cookie, but since there are strawberry farmers in my family, why not strawberry?!
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I made these one year for my aunt's annual "Sisters Tea" (they're some of the strawberry farmers I mentioned). They couldn't believe how simple they were to make. I gave the recipe to one of my cousins (really, there's no reason for a written recipe as long as you can remember the 4 ingredients. LOL) and she made them for her children's teachers for Christmas. She had offers to pay her for more. I'm pretty sure, her fame preceeded her to her kids' next grade! Here's all you need to know...
Strawberry Cake Mix Cookies
One box of Strawberry Cake Mix (I've used 'em all, so pick your favorite)
1 egg, slightly beaten
One 8 oz tub of CoolWhip, or any generic frozen whipped topping
Red food coloring (optional)
* 2 cups confectioner's sugar (for powdering the cookies after baked)
Combine all ingredients with an electric mixer. Now here's where you have a choice: Either drop by tablespoonfuls onto parchment lined cookie sheet first, or you can drop tablespoonfuls into powdered (confectioner's) sugar before baking. I tend to go back and forth. Up to you.
Bake at 350 for approximately 10 minutes. Check cookies, at about 8 minutes. You don't want them to be crisp, just chewy. Lightly browned around the edges.
Let cool, but when still slightly warm (slightly!) drop into powdered sugar to coat and then place back on cooling rack.
Notes: About food coloring. This is up to you. If you don't use the coloring, no biggie, your cookies will just be pink. But if you'd like a stronger color, more like strawberries, then I say go for it. Just a drop at a time though, until you like what you see. :-)
These cookies can get a bit aggravating because they'll be sticky before baking. I just coat my hands/spoon/scoop (whatever you're using to drop the cookies) with some powdered sugar to try to help.
Use the powdered sugar to coat your cookies
Tah-Dah! You're done. Enjoy!
These cookies look so yummy!
ReplyDeleteThank you Donna - they are! Almost feel guilty because they're so easy...Almost! :-)
ReplyDeleteThank you so much for this recipe! As a college student living in a dorm room, I don't have the space or time to bake from scratch. These were amazing!
DeleteThese look yummy!!!
ReplyDeleteis the powdered sugar just for sprinkling over the cookies or does it go in with the mix? want to be sure before i try it.
ReplyDeleteIm wondering that too..
DeleteI'm going to try these this weekend! I love recipes that are this simple but look like a million bucks! thanks for sharing!
ReplyDeleteThe powdered sugar is for rolling them in. Sorry for the confusion. :-)
ReplyDeletewhen i baked these, 350 for 9 minutes, they were way too soft, really dough-y still. I put the cool whip in the mixture still frozen, could this be the problem?
ReplyDeleteThat could be the problem. These cookies are meant to be soft, but doughy? Not :-) When putting in frozen coolwhip, that might be adding more moisture than necessary. Hope this helps
ReplyDeleteYou should really correct your recipe where it says to combline ALL ingredients. I was making these yesterday for the 4th and ruined a whole batch because I added the 2 cups powdered sugar in with the rest of the ingredients as the recipe states...was very disappointed with the outcome.
ReplyDeleteOh Carol! I'm so sorry!!! I addressed that in the comments, and then, silly me, totally forgot to ammend the actual post to reflect the powdered sugar! Thank you for bringing that to my attention. It's now corrected, but sorry it was too late to save your cookies.
ReplyDeleteSo I just made these. My 2 girls love anything pink, so when they saw hot pink cookies, I could barely keep them away from the oven. They loved them! They turned out great! I enjoyed them as well, pretty sure I ate 3 or 4 to "clean" the beaters. Thank you for the easy recipe.
ReplyDeleteSarah,
ReplyDeleteI'm so glad you and your girls liked the cookies! They are so incredibly easy, aren't they? You know, you can also do lemon cookies the same way (which is the first way I saw this recipe) and oooh, wouldn't pineapple be good? Uh oh, I'm drooling now. LOL
I also added the sugar to the mix... Don't know if it will turn out right now :( we shall see
ReplyDeleteWe have been making these for years with different types of cake mixes. For Christmas we made them with a spice cake mix and a pumpkin bread mix and rolled them in brown sugar and cinnamon and drank hot chocolate with them. HEAVEN!
ReplyDeleteIs the cool whip required or can i use whipped cream?? the reason why i'm asking is because i'm allergic to cool-whip :(
ReplyDeleteWhat would be a good subtitute for the powdered sugar. I am diabetic. Would splenda give the same effect?
ReplyDeleteThe powdered sugar is for "decorative purposes" so you really don't have to use it. However my concern would be using the cake mix. It has sugar/carbs already inside the mix. Sorry.
Deletei have a recipe for sugar free powdered sugar. i found one when my mom was diagnosed with diabetes because i bake a lot. 2 cups of dry milk, 2 cups of corn starch, and 1 cup of splenda or stevia or your brand of artificial sweetener. it doesn't smell like powdered sugar but it does taste like it.
DeleteThat's great!!!! Thank you for sharing, I think you've greatly helped a lot of us out! :)
DeleteYUMMY! I just made a batch with Lemon cake mix and MMMMM... Thank you for sharing this recipe! I am not only "pin"ning this recipe, but it is getting printed into my favorite recipe files too! I can't wait to try different mixes now. The spice or pumpkin mixes sound really good too, especially with fall and winter holidays ahead ... might have to try them sooner just to make sure! yummmmmm
ReplyDeleteMarylou I'm so glad you enjoyed the cookies. Aren't they just the best? (because you can change the flavor with each different mix!!! YUMMY) I can just envision all kinds of really great cookies you're going to do!!!
DeleteMade these this morning! Delicious! Mine needed 12 minutes exactly. I am going to make these in strawberry, orange, and lemon for my daughter's birthday party in a couple weeks. Easy and yummy!
ReplyDeleteGreat Shannon! So glad you enjoyed them. They are so versatile, I love that about them. The flavors are almost limitless!!!
DeleteI was wondering, do you only use the egg and coolwhip or do you add that to what the cake mix calls for?
ReplyDeleteHey there Anonymous!
ReplyDeleteDon't pay attention to what the box says, just go by what I have in the post and you'll be fine. Enjoy!!!
I made these tonight and they turned out awesome! This pregnant lady is a happy camper :) Its like eating cake, but so much lighter! I think I may try these with a lemon cake mix and make some for my baby shower next month!
ReplyDeleteHas anyone tried it with lite cool whip?
ReplyDeleteI grow up in Plant city fla and there is a place there that s famous for these strawberry cookies! I moved away from plant city about 5 years ago and have craved these cookies ever since! Well thank you for making my dreams come true I can now make these cookes any time I want.... They make me think of home!
ReplyDeleteI think I know where you're talking about! I can't guarantee they do the same (coolwhip and cake mix), but they sure taste close! :-)
DeleteI just made these and they are GREAT!!! I liked them in the powdered sugar before baking best, gave them a little more fluff or something. Will be adding these to the rotation of cookies I make.
ReplyDeleteHow do u put them in powder sugar first before baking?
ReplyDeleteI have made these a few times now and my family and I absolutely LOVE them. I am wondering if I can try this recipe only with lemon cake mix to change it up a little?
ReplyDeleteRoye - Definitely!!! They make wonderful lemon cookies. Try some pineapple cake mix too! Even chocolate cookies. The sky IS the limit with this method
DeleteCould u use this with a butter recipe yellow cake mix? Do u use the cool whip to keep them together? What exactly does cool whip do?
ReplyDeleteHey Tasha
DeleteWell, you could use the butter yellow cake mix, but the whole point of using the flavored mixes is, well, for the flavor. You'd still have a nice cookie, but the options are limited only by the flavors of cake mixes you find. (i.e., pineapple, lemon, carrot, even chocolate.....)
Hi SJ!
ReplyDeleteDoes the frozen whip cream need to be thawed? I see in earlier comments you mention it might add too much moisture. What's your suggestion?
Hey there! Yes, thawed. Thanks for asking.
DeleteI made these for my daughter's 1st birthday party and they were a huge hit. Thank you for posting it.
ReplyDeleteDo you know if altitude has anything to do with the baking time. I cooked mine over 12 minutes and they were not cookie consistency in the middle. I know when baking cakes there is an additional instruction for altitudes. Just wondering.
ReplyDeleteWell that's a good question. These cookies are not "crisp" like some cookies, but are of the "chewy" variety. Were your cookies like that, or just not done? I never thought about there being something to consider with altitude issues, being that I live at sea level... Sorry for the confusion.
DeleteJust made these cookies in lemon though. Out of this world. Don't understand how people got confused about the powder sugar though. Not only stated where to use in the recipe also in the explanation of the cookies.. Anyway it's all good.
ReplyDeleteMy cookies are stuck to the wax paper? Any tips on how to remove them?!
ReplyDeleteThese sound divine! Can't wait to try!
ReplyDeleteHow many cookies will this make? I have a cookie swap to attend so need 12dz.
ReplyDeleteHi Maureen. Hmmm.. Ya know, I never come out with how many the recipe says (I tend to "go big" on mine, and they usually vary in sizes) I get almost 3 dozen when I made them, but then again... I like to go bigger.
DeleteI usually never comment on anything . I wanted to tell you that these are sooo delicious. I have made them twice within the past three days.. I made strawberry and i also made chocolate. The strawberry are my favorite.. I added a box of strawberry creme pudding mix to these cookies and it was amazing. They are so easy to make and very fast. Just wanted to say thank you for my new favorite cookie recipe!
ReplyDeleteOh Amanda!!! Chocolate! Well I've made these cookies as strawberry, lemon, pineapple, but don't know why I never thought of chocolate! My husband would love that. Thanks for commenting and adding yet another flavor for me to try!
ReplyDeleteAbout how many cookies does this make?
ReplyDeleteHii my daughter made batches for church, awesome so I recruited her to make 100 for my employees, she made them yesterday for tomorrow- do I need to refrigerate? Thanks cindi
ReplyDeleteI tried these today for a birthday celebration at work - and EVERYONE fell in love with them!! I used strawberry cake mix. They were baked the night before and they were still very tasty the next day. I prefer them still kinda warm :-) I only comment would be I baked them longer than your time, I upped it to 13 mins in my oven.
ReplyDeleteMaking them for my kids and they smell delicious. Next time though I won't put 2 cups of the powdered sugar. You prob only really need half to three quarters of a cup. I don't want to reuse the left over sugar since I rolled the dough in it before baking and it has raw egg in it.
ReplyDeleteWould these freeze well?
ReplyDeleteYes :-) you can freeze these- Enjoy!
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