Nothing quite brightens up the kitchen like the sweet, fruity aroma of these delightful treats. The **Strawberry Cake Mix Cookies Recipe** brings together the tender softness of cake with the convenience of cookies — giving you a fun, easy dessert that’s bursting with strawberry flavor and topped with a luscious glaze. Trust me, these cookies quickly became a favorite for weekend baking sessions!
Jump to:
Why You'll Love This Recipe
I still remember the first time I made these strawberry cake mix cookies – the texture was just right, soft yet chewy, and the glaze added that perfect burst of sweetness. What makes this recipe stand out is how simple it is to whip up something that looks and tastes like it came from a fancy bakery.
- Quick & Easy: Using a strawberry cake mix makes the dough come together in minutes with minimal ingredients.
- Perfect Texture: The cookies are tender and cakey, not dense or dry like some cake mix cookies can be.
- Delicious Glaze: The strawberry glaze on top adds a fresh, fruity finish that’s irresistible.
- Customizable: You can tweak this recipe with add-ins like white chocolate chips or swap in healthier alternatives.
Ingredients & Why They Work
The magic behind these cookies lies in the balance of simple ingredients working perfectly together. The strawberry cake mix brings intense flavor and body, while eggs and oil make sure the cookies stay moist and tender. The glaze? Pure strawberry joy that finishes each bite beautifully.
- Strawberry Cake Mix: This is your base, packed with strawberry flavor and just the right sweetness. I recommend using a good-quality brand like Pillsbury for best results.
- Eggs (room temperature): Eggs help bind everything and contribute to a soft texture; letting them come to room temp means they incorporate better.
- Vegetable Oil: Adds moisture and keeps the cookies tender without overpowering the strawberry flavor.
- Powdered Sugar: For the glaze, powdered sugar creates that smooth, silky texture that's perfect for drizzling or spooning on.
- Strawberry Preserves: Boosts fresh strawberry taste and adds a lovely glossy finish to the glaze.
- Half and Half: Just enough liquid to make your glaze pourable without being runny – you can also use milk here.
Make It Your Way
One of the best parts of this Strawberry Cake Mix Cookies Recipe is how easy it is to make it your own. I love adding little pops of white chocolate chips for extra richness, but you can also switch it up depending on your mood or what you have on hand.
- Variation: I’ve swapped eggs for applesauce to make a slightly lighter, egg-free version that still turns out delicious and moist—perfect if you’re avoiding eggs.
- Smaller Cookies: Using a tablespoon scoop instead of 1 ½ tablespoons gives you daintier cookies that bake quicker—in just 8 minutes.
- Seasonal Twist: Try swapping strawberry preserves for raspberry or apricot for a new fruity experience that’s just as tasty.
Step-by-Step: How I Make Strawberry Cake Mix Cookies Recipe
Step 1: Mix It Up
Start by preheating your oven to 350°F and lining your cookie sheet with parchment paper—this prevents sticking and makes cleanup a breeze. Then, toss the cake mix, eggs, and vegetable oil into a mixing bowl. I use a handheld mixer on medium speed, mixing just until everything’s combined since over-mixing can make cookies tough. The dough will be super thick – that’s exactly what you want!
Step 2: Scoop and Bake
Grab your 1 ½ tablespoon cookie scoop (or spoon) and portion the dough onto your prepared sheet, spacing cookies about 2 inches apart to give them room to spread. Bake them for 10 to 12 minutes, watching carefully—the edges should just start to turn golden. This is my favorite moment because they come out perfectly cakey and soft.
Step 3: Make the Strawberry Glaze
While your cookies are baking, whisk together powdered sugar, strawberry preserves, and half and half in a small bowl until the glaze is smooth and shiny. If it feels too thick, just add a tiny splash more half and half—this glaze is what turns these cookies from great to unforgettable.
Step 4: Cool and Glaze
Once your cookies are out of the oven, let them cool on the cookie sheet for about 5 minutes—that helps them set without breaking apart. Then transfer them to a cooling rack and wait until they’re completely cool. Patience here is key because glazing warm cookies can make your topping slide right off. Spoon the glaze on generously and let it set before diving in!
Top Tip
These cookies may seem straightforward, but I've learned a few things that really make a difference from experience baking them over and over—and I want to share these with you.
- Don’t Overmix: Mix just until combined. Overworking the batter will make the cookies dense instead of light and fluffy.
- Room Temperature Eggs: I always take eggs out about 30 minutes before baking to help improve mixing and texture.
- Cookie Rest Time: Let cookies rest on the pan before moving to a cooling rack—this prevents breaking and keeps them moist.
- Glaze Patience: Wait until the cookies are completely cool before glazing. I learned this the hard way after watery glaze running everywhere!
How to Serve Strawberry Cake Mix Cookies Recipe
Garnishes
I often like to sprinkle a tiny pinch of freeze-dried strawberry powder or finely chopped fresh strawberries on the glaze just before it sets. It adds a fresh burst of color and an extra hint of real strawberry flavor that’s just irresistible.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream or a cup of fresh berries. For an afternoon treat, I love serving them alongside a glass of cold milk or a fruity herbal tea to balance the sweetness.
Creative Ways to Present
For a fun party twist, I’ve arranged these cookies on a tiered dessert stand with fresh strawberry slices and mint leaves, making a colorful and inviting spread. You can also drizzle extra glaze artistically across the platter for a bakery-chic look.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature, separating layers with wax paper to keep them from sticking together. They stay fresh and soft for up to 4 days, which is usually just enough time to savor every last one!
Freezing
If you want to prep ahead, you can freeze the raw cookie dough balls for up to two months. When it’s cookie time, bake them straight from the freezer by adding 5 to 7 extra minutes to the baking time. This trick saves a lot of last-minute fuss and still delivers the same delicious result.
Reheating
To warm up leftover cookies, pop them in the microwave for about 10 seconds or in a low oven (300°F) for 5 minutes. This freshens them up without drying them out, making them taste like they just came out of the oven again.
Frequently Asked Questions:
Absolutely! You can swap vegetable oil for melted coconut oil or a neutral-tasting oil like canola. Just keep in mind it might slightly change the flavor and texture but will still be tasty.
The Strawberry Cake Mix Cookies Recipe depends mainly on the cake mix. You can definitely use a gluten-free strawberry cake mix to make this recipe gluten-free, but be sure to check that the other add-ins and ingredients are also gluten-free.
This usually happens if the dough is too warm or if you’ve added too much oil. Make sure to chill the dough for 10-15 minutes if your kitchen is warm and measure oil carefully. Using parchment paper also helps control spreading.
You can absolutely skip the glaze if you prefer. The cookies will still be delicious and strawberry-flavored, but the glaze adds sweetness and a lovely finishing touch that really elevates the cookie experience.
Final Thoughts
Honestly, this Strawberry Cake Mix Cookies Recipe has been a delightful discovery that I always keep in my back pocket when I want a simple but impressive dessert. The ease of mixing cake mix with just a few ingredients and topping it with a fresh glaze means you can have homemade treats on the table in under an hour. I know you’ll enjoy baking and sharing these charming cookies as much as I do—go ahead, give them a try and surprise your family or friends with a sweet strawberry hug!
Print
Strawberry Cake Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Strawberry Sheet Cake Cookies, made from a strawberry cake mix and topped with a sweet strawberry glaze. Perfectly portioned and quick to bake, these cookies offer a moist texture and fruity sweetness, ideal for sharing or enjoying as a tasty treat.
Ingredients
Cookie Dough
- 15.25 ounces box of strawberry cake mix (I used Pillsbury)
- 2 large eggs room temperature
- ⅓ cup vegetable oil
Glaze
- 1 cup powdered sugar
- ¼ cup strawberry preserves
- 2 tablespoons half and half
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside to ensure easy removal of cookies after baking.
- Mix Dough: In a medium-sized mixing bowl, add the strawberry cake mix, 2 large eggs at room temperature, and ⅓ cup vegetable oil. Use a handheld mixer on medium speed to mix until just combined. The dough will be very thick.
- Scoop and Bake: Use a 1½ tablespoon cookie scoop to portion the dough onto the prepared cookie sheet, spacing them 2 inches apart. Bake in the preheated oven for 12 minutes or until the edges are just barely golden.
- Cool Slightly: Allow the cookies to rest on the cookie sheet for 5 minutes after removing from the oven, then transfer them to a cooling rack to cool completely.
- Prepare Glaze: While the cookies bake, whisk together 1 cup powdered sugar, ¼ cup strawberry preserves, and 2 tablespoons half and half in a small bowl until smooth.
- Glaze Cookies: Once cookies are completely cooled, spoon the strawberry glaze over the tops of the cookies. Let the glaze set before serving to ensure a perfect finish.
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days; separate layers with wax paper to prevent sticking.
- Freeze cookie dough balls for up to 2 months; bake directly from frozen and add 5-7 minutes to the baking time.
- Optional: Add white chocolate chips to the dough for a delicious twist.
- Use a 1-tablespoon cookie scoop for smaller cookies and reduce baking time to 8 minutes accordingly.
- To make an egg-free version, substitute 2 large eggs with ½ cup applesauce.
- Always allow cookies to rest on the baking sheet for 5 minutes before transferring to cool fully.
- Glaze cookies only after they have completely cooled to prevent melting and running.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
Leave a Reply