Tuesday, June 5, 2012

Strawberry Cream Cheese Cookies

I first made these Strawberry Cream Cheese Cookies back in February of last year almost immediately after Madison of Espresso and Cream had shared the recipe on her blog.  The cookies were darling and the flavor sounded so very enticing.  I made them for hubby and I that Valentine's as a simple treat to enjoy while we were both recovering from the flu.  Even with muted taste buds I thought they were fantastic!

These cookies are rather humble and incredibly easy to whip together (the cookie itself is from a cake mix and the frosting is essentially just cream cheese and powdered sugar), but they were so yummy that I began dreaming up other flavor combinations I could try based off this recipe.  You might have seen the Orange Creamsicle version I posted about previously.  After trying a few variations, I've decided the strawberry version is my absolute favorite.  I can't believe it's taken me over a year to make these again.  They are just as good as I remember.

I baked and frosted these last night and boxed up all but a few (to photograph and share with you, of course) for the hubby to take to work to share.  He let me know that there were many "These are soooooo good!" comments coming from his work kitchen today.  Looks like these are as much of a hit with others as they are with me!

I followed Madison's recipe exactly the first time I made these cookies, but found the 1/4 milk suggested for the frosting made more of a glaze and less of a spreadable consistency, so I've decided to omit the milk in the frosting altogether.  I've also added a half teaspoon or so of vanilla extract to the frosting, because I really believe everything sweet should have at least a splash of vanilla.  Other than those minor changes, I follow her recipe exactly.  I suggest you bake and frost these the night before you'd like to serve them, as I find the texture improves after a few hours.  The cookies are incredibly soft and the strawberry flavor is strong and sweet and nicely complimented by the tangy cream cheese.

I suggest you grab a box of strawberry cake mix next time you're at the store and make these cookies pronto.  You won't be disappointed.

 Strawberry Cream Cheese Cookies

1 box of strawberry-flavored cake mix (I used Pillsbury)
1 large egg
1/4 cup oil
1/4 cup water
8 oz. cream cheese, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
a smidgen of pink food coloring (optional)
white sanding sugar and sugar pearls (optional)

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl, combine the cake mix, egg, oil, and water.  Stir by hand until ingredients are evenly combined.  Scoop dough by tablespoon portions and roll between your hands to make a smooth ball.  Set on the prepared cookie sheet, about 2 inches apart.

Bake for 10-12 minutes, until slightly cracked on top and just lightly golden around the edges.  Be careful not to over bake.  Transfer to a wire rack and cool completely.

To prepare the frosting, in the bowl of an electric mixer, beat the cream cheese until smooth.  Add in the powdered sugar, vanilla, and food coloring.  Continue to beat until fully incorporated.

Using an offset spatula or knife, spread frosting on top of cooled cookies and garnish with white sanding sugar and sugar pearls, if desired.


  1. One of the best strawberry cookies recipe I've ever read! From its picture alone you can tell that these cookies are delicious. I like the designs of and really attractive! Try also visiting GOURMANDIA. They have lots of exciting and interesting recipes for you to choose from!

  2. Can I make these and freeze them? They look delicious!

    1. You could certainly try! I've never frozen them myself, so I can't say how well they'd hold up to freezing and defrosting. They keep great for a few days in an air tight container and they always go fast around here, so I've never had the need to freeze them.

  3. I am in the middle of making these right now, and I followed the directions exactly (the only diff being the brand of cake mix - I'm using Betty Crocker), and the dough is so sticky, I cannot make a ball. It just sticks to my fingers. I wish I knew if it was something I did, or what I can try to make this work.

    1. Sorry you're having trouble with the recipe. I think the problem may be that the Betty Crocker cake mix doesn't have as much product as the Pillsbury. The Pillsbury cake mix is 18.25 oz and, from a little Googling, I think the Betty Crocker is 15.25. If that is the case, perhaps you could try adding in a little flour to stiffen up the dough so it's not so sticky. Next time try using a Pillsbury mix or perhaps try not adding as much, or any, water.

    2. Thank you very much for your quick response. I went to the store this morning (before reading your reply) and bought the pillsbury brand. It too is 15.25 oz, but it turned out just fine. They are in the oven now :-)


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