Soft & Gooey Strawberry Sugar Cookies
30 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 10 min | 30 min |
Introduction
These soft and gooey strawberry sugar cookies taste like a cross between a bakery sugar cookie and strawberry shortcake.
Using boxed strawberry cake mix keeps them super easy, while melted butter and vanilla make every bite rich and chewy.
They are perfect for Valentine’s Day, spring parties, baby showers, or any time you crave a pretty pink treat.
Ingredients (24 servings)
Ingredients:
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How to Make Soft & Gooey Strawberry Sugar Cookies
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Prep the oven and pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
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Combine the dry ingredients
In a large mixing bowl, whisk together the strawberry cake mix and all-purpose flour until no streaks remain.
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Mix in the wet ingredients
Add the melted butter and eggs to the dry mixture and stir with a spatula until a thick dough forms.
Stir in the vanilla extract and strawberry extract, if using, until the dough looks evenly pink and glossy.
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Chill the dough
Cover the bowl and chill the dough in the refrigerator for 15 to 20 minutes to firm it slightly.
This helps keep the cookies thick and soft instead of spreading too much in the oven.
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Shape and sugar the cookies
Pour the granulated sugar for rolling into a shallow bowl.
Scoop about 1½ tablespoons of dough per cookie, roll into balls, then roll each ball in the sugar to coat.
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each one.
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Bake and cool
Bake the cookies one sheet at a time for 8 to 10 minutes, until the edges look set but not browned.
The centers should still look soft and slightly puffy; they will continue to set as the cookies cool.
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Substitutions
- Unsalted butter -> melted coconut oil
- Swap the melted butter for an equal amount of melted refined coconut oil for a subtly tropical twist. The cookies stay just as soft and gooey, but the flavor leans a bit lighter and dairy free.
- Strawberry extract -> extra vanilla extract
- If you cannot find strawberry extract, simply use another teaspoon of vanilla extract instead. The cookies will still taste fruity from the cake mix, just a touch more like creamy strawberry shortcake.
- Strawberry cake mix -> white cake mix plus strawberry gelatin
- For a fun experiment, use white cake mix and stir in one small box of strawberry gelatin powder. The color turns hot pink and the flavor becomes very nostalgic, like old school strawberry Jell-O desserts.
Tips
- Weigh the cake mix if possible
- Different brands of cake mix can vary slightly, so use the full 15.25 ounces for consistent texture. If your box is larger, scoop out extra mix until it matches the recipe weight.
- Do not skip the chill
- Even a short chill keeps the dough from spreading too fast and gives you that thick bakery cookie look.
- Pull them while the centers look underdone
- Remove the cookies when the centers still look slightly glossy and soft, because they firm up as they cool.
- Use a cookie scoop for even baking
- A medium cookie scoop keeps the dough balls the same size, so every cookie bakes at the same rate.
- Reshape warm cookies for perfect circles
- If any cookies spread unevenly, gently scoot their edges inward with a round cookie cutter while they are still hot.
Nutrition Facts *
| Energy | 130 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 5 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my dough too sticky to roll?
- Cake mix dough can run sticky, especially if your kitchen is warm or the butter was very hot. Chill the dough longer, up to 30 minutes, until it scoops and rolls without coating your hands completely. You can also dust your palms lightly with flour before rolling each cookie ball.
- My cookies turned out dry instead of gooey; what went wrong?
- Dry cookies usually mean they were baked a few minutes too long or the oven runs a little hot. Bake the next batch closer to eight minutes and consider using an oven thermometer for accuracy. Also avoid packing the extra flour; lightly spoon it into the measuring cup and level it off.
- Can I make the dough ahead of time?
- Yes, you can cover and refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10 to 15 minutes if it becomes too firm to scoop.
- How should I store these strawberry sugar cookies?
- Keep the cooled cookies in an airtight container at room temperature for three to four days. For extra softness, tuck a slice of sandwich bread in the container and replace it when it dries out. You can also freeze the baked cookies for up to two months in a freezer bag.
Serving Suggestions
For a fun twist, sandwich two cookies with vanilla buttercream or cream cheese frosting for a pretty pink dessert.
You can also roll the dough balls in colored sanding sugar or heart sprinkles for holidays and baby showers.
Serve them with cold milk, hot coffee, or a scoop of vanilla ice cream for an easy crowd favorite.
More pairings:
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