Can I substitute the vegetable oil with something healthier?

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.

Can I make these cookies gluten-free?

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.

Why are my cookies spreading too much?

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.

Strawberry Cake Mix Cookies - Easy & Fruity Treats

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

Scale

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

Cook Mode Prevent your screen from going dark

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