Strawberry Cookies with Cream Cheese Frosting are made with a strawberry cake mix which is doctored up with additional flour, sugar, and butter for a delicious bakery style strawberry cookie!
Even though the weather says otherwise, it is springtime and I am dying to cook and bake with spring flavors! I have everything lemon and strawberry on my mind, and I’ve been wanting to make Strawberry Cookies with Cream Cheese Frosting for weeks. I have a handful of cookie recipes made with cake mixes, from my Giant Pumpkin Cookies and Giant Funfetti Cookies to my Giant Chocolate Cookies, and I just knew I had to make a strawberry version when I eyed strawberry cake mix at the store!
All of my giant bakery style cookies are “semi-homemade” as they use a cake mix for their flavoring, which also keeps them super soft. The addition of other ingredients like butter, sugar, and flour, give them a chewiness and keeps them sturdy. These cookies are not cake-like at all!
As mentioned, this recipe uses cake mix, so no fresh strawberries are needed. To start, beat the cold cubes of butter until they’re well combined. This usually takes about a minute. Next, add the sugar and beat until well combined. You’ll likely need to scrape down the edges of the bowl, as the cold butter tends to stick to the edges of stand mixer bowls.
Once the butter is well combined, add the eggs and egg yolk one at a time. Again, you’ll need to scrape down the edges of the bowl. Add vanilla extract and beat to combine, followed by baking powder, baking soda, and salt. Next, add in the cake mix and flour, beating until well combined.
To form the dough into dough balls, use a 1/3 cup measuring cup. I like to spray the measuring cup with cooking spray, which makes the dough easy to remove. Otherwise it is quite sticky. Roll the dough into nice balls and then press gently down to flatten them onto a parchment paper lined baking sheet. Place three on each baking sheet, as they will spread.
Bake the cookies for 9-10 minutes in a 375 degree oven. The edges should be slightly golden and the middle should be set. Let the cookies cool for about 5 minutes on the baking sheet and then carefully transfer to a cooling rack to cool completely.
To make the cream cheese frosting, beat together cream cheese and room temperature butter until creamy. Add the vanilla, salt, and powdered sugar until well combined and then add some milk to thin it out just a little. Frost the cooled cookies with the cream cheese frosting and then enjoy!