Introduction
These Strawberry Cake Mix Cookies prove that the simplest recipes often yield the most delightful results. You get soft, chewy, and perfectly pink cookies with minimal effort, finished with a sweet and tangy strawberry glaze that makes them irresistible.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Servings: 20 cookies
Ingredients
- 1 box strawberry cake mix ({13.25 ounces})
- 2 large eggs
- ⅓ cup vegetable oil
- 2 cups powdered sugar
- 3 Tablespoons strawberry jam
- 2-3 Tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir with a spatula until a thick, uniform dough forms and no dry cake mix pockets remain.
- Scoop dough by the tablespoonful and roll into balls. Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are just set. The centers will still look soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar and strawberry jam. Add milk, one tablespoon at a time, until you reach a thick but pourable glaze consistency.
- Once cookies are completely cool, drizzle or spread the glaze over the top of each cookie. Let the glaze set for about 30 minutes before serving.
Variations
- Dipped Cookies: Instead of drizzling, dip the top of each cooled cookie halfway into the glaze for a classic iced look.
- Sugared Edges: Before baking, roll the dough balls in granulated or coarse sugar for a sparkling, crunchy exterior.
- Cookie Sandwiches: Spread a thin layer of strawberry jam between two unglazed cookies for a jam-filled treat.
- Mini Cookies: Use a teaspoon to scoop smaller dough balls and reduce baking time by 1-2 minutes for bite-sized delights.
Tips for Success
- For consistently sized cookies, use a small cookie scoop or a measuring tablespoon.
- Let the cookies cool completely before glazing. If the cookies are warm, the glaze will melt and become runny.
- If your glaze is too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar.
Storage & Reheating
Store glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. For longer storage, freeze unglazed cookies in a freezer bag for up to 2 months; thaw and glaze before serving. Reheating is not recommended for the glazed cookies.
FAQ
Can I use a different flavor of cake mix?
Yes, this method works with any flavor of cake mix. Try lemon, chocolate, or funfetti for different variations.
Why are my cookies flat?
This is usually due to an expired cake mix leavener or an oven that runs too cool. Ensure your cake mix is fresh and use an oven thermometer for accuracy.
Can I use butter instead of oil?
For this specific recipe, oil is recommended as it keeps the cookies soft and chewy. Butter may alter the texture and spread.
My glaze is lumpy. How can I fix it?
Ensure your jam is well stirred. You can also press the glaze through a fine-mesh sieve to remove any fruit chunks or lumps.
Do I have to use the glaze?
No, the cookies are sweet and delicious on their own. You can also simply dust them with powdered sugar if preferred.
Can I add mix-ins like chocolate chips?
The instructions are for the base recipe, but you could fold in up to ½ cup of white chocolate chips or sprinkles into the dough for added texture.