Introduction
These Strawberry Cake Mix Cookies are the ultimate shortcut to soft, chewy, and delightfully fruity cookies. They come together with just a handful of ingredients for a treat that tastes like you spent hours baking. You’ll love the sweet strawberry flavor combined with the simple, optional glaze for an extra special finish.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 24 cookies
Ingredients
- 1 strawberry cake mix (we used Betty Crocker)
- 2 eggs
- 1/4 cup canola oil (or vegetable oil)
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- 1/3 cup strawberries (chopped)
- 1 Tbsp lemon juice (or water)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the dry strawberry cake mix, eggs, canola oil, and vanilla extract. Stir until a thick, uniform dough forms.
- Use a cookie scoop or a spoon to portion the dough into 24 balls, rolling them gently in your hands.
- Bake for 9-11 minutes, or until the edges are just set. The centers will look soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the optional glaze: In a small bowl, mash the chopped strawberries with a fork. Stir in the powdered sugar and lemon juice (or water) until a smooth, drizzle-able consistency is reached. Drizzle over the cooled cookies.
Variations
- Thumbprint Style: Before baking, press your thumb into the center of each dough ball and fill the indentation with a small dollop of strawberry jam after baking.
- Sandwich Cookies: Once cooled, spread a layer of cream cheese frosting between two cookies for an indulgent sandwich treat.
- Sugar-Coated: Roll the dough balls in granulated or sparkling sugar before baking for a pretty, crunchy exterior.
- Mini Cookies: Use a smaller scoop to make bite-sized cookies, reducing the bake time by 2-3 minutes.
Tips for Success
- For the best texture, allow the cookies to cool completely on the wire rack before glazing, as the glaze will melt if applied to warm cookies.
- If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes.
- For uniform cookies, use a cookie scoop to ensure each portion is the same size.
Storage & Reheating
Store glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. Unglazed cookies can be stored similarly for up to 5 days. To refresh them, warm cookies in a microwave for 5-10 seconds.
FAQ
Can I use a different flavor of cake mix?
Absolutely. This recipe works with any flavor of dry cake mix, like vanilla, chocolate, or lemon.
Why are my cookies flat or spreading too much?
This can happen if your dough is too oily or warm. Ensure you’re measuring the oil accurately, and try chilling the dough before baking.
Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before scooping.
Can I freeze these cookies?
Yes. Freeze unglazed, baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature. You can also freeze the dough balls and bake from frozen, adding 1-2 minutes to the bake time.
Do I have to make the glaze?
No, the glaze is optional. The cookies are perfectly delicious on their own, with a wonderful strawberry flavor from the cake mix.
My glaze is too runny/thick. How do I fix it?
If it’s too runny, add more powdered sugar a tablespoon at a time. If it’s too thick, add more lemon juice or water a teaspoon at a time until it reaches your desired consistency.