5-Ingredient Strawberry Cookies

5-Ingredient Strawberry Cookies are soft in the center, lightly chewy at the edges, and filled with bright strawberry flavor. Strawberry cake mix keeps the dough wonderfully easy. Meanwhile, freeze-dried berries add a more natural fruit note and tiny tart pockets. White chocolate chips bring creamy sweetness without overwhelming the strawberry.

The dough comes together in one bowl, then chills briefly so the cookies bake thick instead of spreading thin. Using one whole egg plus one yolk keeps the centers tender rather than overly cakey. Each cookie finishes with extra white chocolate chips on top for a cheerful bakery-style look. They are lovely for birthdays, showers, holidays, or an ordinary afternoon that could use something pink. Serve them with coffee, tea, or cold milk, and expect the first batch to disappear quickly.

Recipe Yield: 18 cookies

INGREDIENTS

1 box (15.25 oz) strawberry cake mix
1/2 cup salted butter, melted and cooled for 10 minutes
1 large egg plus 1 large egg yolk
1/2 cup freeze-dried strawberries, lightly crushed
3/4 cup white chocolate chips, divided

INSTRUCTIONS

1. Mix the wet ingredients:
Whisk the cooled melted butter, egg, and egg yolk in a large bowl until smooth and fully combined.

2. Finish the dough:
Add the strawberry cake mix and stir just until no dry streaks remain. Then, fold in the crushed strawberries and 1/2 cup white chocolate chips.

3. Chill the dough:
Cover and refrigerate the dough for 45 minutes. During the final 15 minutes, preheat the oven to 350°F and line two baking sheets with parchment paper.

4. Shape the cookies:
Scoop the dough into 2 tbsp portions and gently roll them into balls. Place them 2 inches apart, then lightly flatten each into a thick disc. Press the remaining white chocolate chips onto the tops.

5. Bake the cookies:
Bake one sheet at a time on the center rack for 10–12 minutes. The edges should look set, while the centers remain soft and no longer appear wet.

6. Cool before moving:
Let the cookies cool on the baking sheet for 8 minutes. Then, carefully transfer them to a wire rack to cool completely.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use the exact cake mix size: A 15.25 oz box creates the intended dough consistency. A smaller box may cause the cookies to spread more or become overly soft.
• Keep some strawberry texture: Crush the freeze-dried strawberries into small pieces rather than a fine powder. This creates brighter flavor pockets and prevents the dough from becoming dusty or dull in color.
• Do not skip the chill: Melted butter creates great flavor and texture, but the dough needs time to firm. Chilling helps the cookies stay thick with soft centers.
• Remove them before browning: These strawberry cookies should look softly set, not golden. They continue baking on the hot pan and become firmer as they cool.