If your sweet tooth has a soft spot for strawberry anything, these Strawberry Gooey Butter Cookies are about to become your favorite little indulgence. Soft, chewy, and packed with nostalgic cake mix magic, these blush-pink beauties are as easy to make as they are impossible to resist. Whether you’re baking for Valentine’s Day, a baby shower, or just because life needs more pink, this strawberry dessert fits the bill.

These cookies are the kind that disappear faster than you can say “just one more.” Trust me, I’ve tried.

Why You’ll Love These Strawberry Gooey Butter Cookies

They start with a box of cake mix (hello, time-saver!), come together in minutes, and taste like they’re straight out of a bakery. If you’re new to cake mix cookies, this is a delightful way to dive in. Plus, they look like something out of a pastel daydream.

Ingredients:

8 oz cream cheese, room temperature | 226 grams
½ cup butter, room temperature | 113 grams
1 large egg, room temperature
1 box (15.25 oz) strawberry cake mix | 432 grams
¼ cup powdered sugar | 30 grams

Steps:

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a stand mixer, cream the cream cheese and butter until smooth.
Add the egg and mix until combined.
Lower the mixer speed and slowly add the cake mix. Mix until a thick dough forms.
Place powdered sugar in a small bowl.
Scoop dough into 1-inch balls. Roll each ball in powdered sugar.
Arrange on baking sheets, 2 inches apart. If dough is sticky, chill it for 30–60 minutes.
Bake 11–13 minutes, until centers are set and edges are just starting to brown.
Cool on a wire rack before serving. Try not to eat half the batch before they cool (no judgment if you do).

Baking Tips for Gooey Cookie Bliss

Room temp ingredients make all the difference—don’t skip this step.
If your kitchen is warm, chilling the dough keeps the cookies from spreading too much.
Want extra flair? Add white chocolate chips or sprinkles for a festive twist.

Sweet Memories from Olivia’s Kitchen

I whipped these up once for a bake sale at my daughter’s school, not expecting much. But they sold out in ten minutes flat! One mom even offered to pay double for the recipe. Now, they’re a regular in my cookie rotation—especially when I need something easy, cute, and crowd-pleasing.

Perfect Pairings: What to Serve with These Pink Beauties

Tall glass of cold milk (classic!)
Sparkling rosé or pink lemonade for a playful party vibe
Paired with vanilla ice cream as a strawberry-cookie sandwich
Alongside a fruit platter for brunch

How to Store Strawberry Gooey Butter Cookies

Once cooled, store in an airtight container at room temperature for up to 5 days. For longer life, refrigerate them—they’ll stay fresh for a week. You can even freeze the dough balls (unbaked) and bake fresh anytime the craving hits.

FAQs About Strawberry Gooey Butter Cookies

Can I use other cake mix flavors?

Absolutely! Lemon, red velvet, or funfetti are great variations.

Do I need to chill the dough?

Only if it’s too sticky to handle. Chilling helps control spreading, but isn’t mandatory.

Can I make these ahead?

Yes! Bake and store or freeze dough balls for later—super convenient.

So whether you’re baking up a batch for a party, your kids, or just to brighten your week, these Strawberry Gooey Butter Cookies bring the fun. With their bright flavor and gooey texture, they’re a delicious reminder that baking doesn’t have to be complicated to be extraordinary.

Pretty in Pink: Strawberry Gooey Butter Cookies You’ll Crave All Year

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Author: Amanda Thompson
Total Time: 28 minutes (plus optional chill time)
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Gooey Butter Cookies are soft, chewy, and bursting with strawberry flavor, thanks to a simple boxed cake mix base. Perfect for parties, holidays, or just a sweet pink pick-me-up, they’re quick to make and even quicker to disappear.

Ingredients

Scale

8 oz (226 g) cream cheese, room temperature
½ cup (113 g) butter, room temperature
1 large egg, room temperature
1 box (15.25 oz / 432 g) strawberry cake mix
¼ cup (30 g) powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a stand mixer, beat cream cheese and butter until smooth.
Add the egg and mix until fully incorporated.
Reduce mixer speed and slowly add cake mix. Mix until thick dough forms.
Place powdered sugar in a small bowl.
Scoop dough into 1-inch balls and roll in powdered sugar.
Arrange on baking sheets, spaced 2 inches apart. Chill dough for 30–60 minutes if sticky.
Bake for 11–13 minutes, until centers are set and edges begin to brown.
Cool on wire racks before serving.

Notes

Room temperature ingredients help achieve a smooth, even dough.

Chilling dough reduces spreading, especially in warm kitchens.

Add-ins like white chocolate chips or sprinkles can elevate the presentation and flavor.

Cookies stay soft for days and freeze well both baked and unbaked.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American