Strawberry Valentines Cookies
Strawberry Cookies are so easy to make and it just starts with a box of cake mix! These do not last long at our house, so I know they will be a favorite at yours too! You can change out the cake mix with any flavor, so these last way past Valentines day!
These Strawberry Valentines Cookies are the prettiest, easiest cookies you will ever make, with just four ingredients and 25 minutes start to finish. A box of strawberry cake mix, a tub of Cool Whip, an egg, and a coating of powdered sugar give you these gorgeous pink crackle-topped cookies that look like they came from a bakery. They are perfect for Valentine's Day, baby showers, baby reveals, or just any time you want a soft, chewy, slightly festive cookie.
I love this recipe because it has the wow factor of a complicated cookie with none of the work. The Cool Whip acts as both the fat and the leavening, which is a hack I am genuinely amazed works as well as it does. The result is a soft, tender, almost pillowy cookie with a crackled powdered sugar top that gives it that bakery-style look.
The other thing I love is how customizable this is. Pink Valentine's day cookies? Strawberry cake mix. Easter pastels? Lemon or vanilla cake mix. Christmas? Red velvet or chocolate cake mix. Funfetti for a birthday? Funfetti cake mix. The four-ingredient formula works with any cake mix flavor, which means this single recipe gets you through every holiday and special occasion in the year.
Serve them on a pink platter for a Valentine's spread, package them in a gift bag with ribbon for a teacher gift, or stack them on a cake stand for a baby shower. They are also incredible right out of the oven with a glass of cold milk on a regular Tuesday afternoon. Let's make them.
📝 Ingredients
- 1 box Strawberry Cake Mix
- 2 cups Cool Whip, thawed
- 1 Egg
- 1 cup Powder Sugar
👩🍳 Directions
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
In a medium bowl, combine the cake mix, Cool Whip, and egg until fully mixed.
- 3
Place powdered sugar in a small bowl. Scoop dough by teaspoonfuls or with a cookie scoop and and coat in powdered sugar.
- 4
Place dough balls 1½ inches apart on the prepared baking sheet.
- 5
Bake for 8-12 minutes, just until set and before they begin to brown.
- 6
Remove cookies from the baking sheet and transfer to a cooling rack.
- 7
Allow cookies to cool completely before serving.
Ingredient Notes & Substitutions
Strawberry cake mix: One standard box (about 15.25 oz). Pillsbury, Duncan Hines, or Betty Crocker all work. The strawberry version gives you that classic pink Valentine's color.
Cool Whip: 2 cups thawed (about a 16-ounce container). Thawed completely. Cool Whip is essential, not optional. It has stabilizers that real whipped cream lacks, which is what makes these cookies work.
Egg: 1 large egg. Room temperature is best for the smoothest mixing.
Powdered sugar: 1 cup for rolling. Generous coating creates the iconic crackle top.
Flavor variations: Lemon cake mix for spring/Easter pastels. White or yellow cake mix for any occasion. Red velvet or chocolate for Christmas. Funfetti for birthdays. Pumpkin cake mix for fall. The combinations are endless.
How to Store, Reheat & Freeze
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy with their crackled tops intact. Layer with parchment paper between cookies if stacking so the powdered sugar does not transfer everywhere.
To freeze baked cookies, cool completely and freeze in a single layer on a sheet pan until firm. Transfer to a freezer bag for up to 2 months. Thaw at room temperature for about 30 minutes. To freeze unbaked dough balls, roll in powdered sugar, freeze on a sheet pan until firm, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the time.
What to Serve With Strawberry Valentines Cookies
These are perfect as a standalone treat or part of a dessert spread. Pair with a glass of cold milk for the classic cookie experience, hot coffee or tea for an afternoon snack, or a pink lemonade for kid parties. For Valentine's Day, serve alongside chocolate covered strawberries, a charcuterie board with chocolate truffles, or a heart-shaped fruit platter. For baby showers, stack them on a tiered cake stand with macarons, mini cupcakes, and fresh berries. They make beautiful homemade gifts in a clear cellophane bag tied with ribbon.
💡 Tips for Success
- Use thawed Cool Whip, not the frozen kind straight from the freezer. Pop it in the fridge a few hours ahead or microwave the tub for 20 seconds. Frozen Cool Whip will not mix into the cake mix properly.
- Mix the Cool Whip, egg, and cake mix together with a spatula or wooden spoon, not a mixer. The dough is delicate and overmixing makes for tougher cookies.
- The dough will look very sticky. That is normal. Do not add more cake mix to firm it up, the powdered sugar coating handles the stickiness.
- Use a small cookie scoop (about 1 to 1.5 tablespoons) for uniform cookies. A teaspoon also works if you do not have a scoop.
- Roll the dough balls in powdered sugar generously. A heavy coating is what creates that beautiful crackle pattern on top as the cookies spread and bake.
- Place dough balls 1.5 inches apart on the cookie sheet. They spread as they bake. Crowding them means they merge into one big cookie.
- Pull them while they still look slightly underdone. The edges should be set but the centers should still look a tiny bit soft. They keep cooking on the hot pan and continue to set as they cool.
- Let them cool on the pan for 2 to 3 minutes before transferring to a cooling rack. Moving them too soon will cause them to fall apart since they are still soft.
❓ Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! This is the whole magic of this recipe. White, yellow, lemon, chocolate, red velvet, devil's food, funfetti, vanilla, spice cake, and pumpkin all work. Match the color/flavor to your occasion.
Can I use whipped cream instead of Cool Whip?
No. Real whipped cream is too unstable and watery for this recipe. Cool Whip has stabilizers that hold the structure of the cookie dough. Use Cool Whip specifically.
What if I do not have Cool Whip?
Use 1 cup of any frozen whipped topping (TruWhip, store-brand, etc.). The key is that it is a stabilized whipped topping, not real whipped cream.
Why is my dough so sticky?
That is normal! Cool Whip cookie dough is very sticky. The powdered sugar coating handles it. Do not add more cake mix to firm it up or your cookies will be dry.
Can I add mix-ins?
Yes. White chocolate chips, sprinkles, chopped strawberries (drained well), or freeze-dried strawberry powder all work with strawberry cake mix. About a half cup of any mix-in is the right amount.
How do I store them?
Store in an airtight container at room temperature for up to 5 days. They stay soft and chewy. For longer storage, freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months.
Can I make the dough ahead?
You can refrigerate the unscooped dough for up to 24 hours. Bring to almost room temperature before scooping (cold dough is impossible to roll). You can also freeze scooped dough balls in powdered sugar; bake from frozen, adding 2 to 3 minutes.
Made this recipe?
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