There’s something wonderfully nostalgic and delightfully simple about Strawberry Cake Mix Cookies with Glaze Recipe. They bring that perfect balance of soft, sweet, and fruity all in one bite — plus, the glaze on top just makes them feel special enough for any occasion. Trust me, these cookies will quickly become your go-to treat whenever you want something fuss-free but impressively delicious.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Strawberry Cake Mix Cookies with Glaze Recipe
- Top Tip
- How to Serve Strawberry Cake Mix Cookies with Glaze Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Strawberry Cake Mix Cookies with Glaze Recipe
Why You'll Love This Recipe
I remember the first time I made these strawberry cake mix cookies—they were an instant hit at a weekend gathering. They’re sweet without being overwhelming, soft but with that perfect edge, and the glaze adds this lovely shiny finish that makes every bite feel a little festive.
- Effortless Prep: Using a cake mix means you get incredible flavor without the fuss of balancing individual ingredients.
- Perfect Texture: These cookies come out soft and cakey, unlike traditional crunchy cookies.
- Glaze Finish: The strawberry glaze isn’t just decorative—it adds a burst of strawberry goodness and a slight tangy sweetness.
- Customizable: You can easily tweak the recipe with mix-ins or dietary swaps and still nail the deliciousness.
Ingredients & Why They Work
Each ingredient in the Strawberry Cake Mix Cookies with Glaze Recipe plays a vital role in creating that perfect balance of flavor and texture. Choosing the right cake mix and fresh ingredients make all the difference, and I’ll share a few tips to make your baking experience smooth and successful.
- Strawberry Cake Mix: The star ingredient that brings vibrant strawberry flavor and a tender crumb to the cookies. I usually go with Pillsbury for consistent results.
- Eggs: Bind the dough together and provide structure to the cookies.
- Vegetable Oil: Keeps the cookies moist and soft without any greasy aftertaste.
- Powdered Sugar: Used in the glaze for a smooth, sweet finish that melts perfectly over cooled cookies.
- Strawberry Preserves: Adds extra fruity flavor and a hint of tang to the glaze, tying everything back to that luscious strawberry theme.
- Half and Half: Thins out the glaze just enough so it drips beautifully but never runs off the cookies.
Make It Your Way
I love how flexible this recipe is—you can keep it classic or mix things up for a new twist. One of my favorite tweaks is adding white chocolate chips right into the dough, which add these little pockets of creamy sweetness that feel like a treat in every bite.
- White Chocolate Chip Variation: I started adding white chocolate chips one time for a bake sale, and everyone kept asking for the recipe. It brightens the strawberry flavor perfectly.
- Egg Substitute: If you want to avoid eggs, swapping in ½ cup applesauce works great and keeps the cookies moist and soft.
- Smaller Cookies: Using a 1-tablespoon scoop makes bite-sized cookies, perfect for parties. Just reduce baking time to about 8 minutes to avoid overbaking.
Step-by-Step: How I Make Strawberry Cake Mix Cookies with Glaze Recipe
Step 1: Gather Your Ingredients and Preheat
Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper. Getting these steps done early means you can move smoothly through the recipe without waiting around. Plus, parchment saves cleanup time—always a win!
Step 2: Mix the Dough
In a medium bowl, combine the strawberry cake mix, eggs, and vegetable oil. I use my handheld mixer on medium speed to blend everything just until combined. The dough will be thick, almost like a soft bread dough—that’s exactly what you want. Overmixing can make cookies tough, so just keep it gentle.
Step 3: Scoop and Bake
Use a 1½ tablespoon cookie scoop to portion out the dough onto your prepared baking sheet. Space them 2 inches apart because these cookies spread a little. Bake for 10-12 minutes until the edges barely start to turn golden—don’t overbake; you want soft centers.
Step 4: Let Them Cool and Make the Glaze
Once out of the oven, let your cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. While they cool, whisk together powdered sugar, strawberry preserves, and half and half until smooth for the glaze. This timing ensures your glaze won’t melt off the warm cookies.
Step 5: Glaze and Serve
When your cookies are completely cooled, spoon the glaze over each one. Let the glaze set for a bit before serving—this part makes them look beautiful and adds that extra burst of strawberry flavor that I can’t get enough of.
Top Tip
From my experience baking these strawberry cake mix cookies, small details make the biggest difference in the final result. Here are some tips I’ve picked up to help you nail this recipe every time.
- Don’t Overmix the Dough: Mixing just until combined keeps your cookies tender and cakey, rather than tough and dense.
- Rest Cookies on Sheet: Letting the cookies sit on the pan for 5 minutes after baking helps them set without breaking apart when you transfer them.
- Cool Completely Before Glazing: If the cookies aren’t cooled, the glaze will melt off, and you’ll lose that pretty finish and tangy taste.
- Freeze Dough Balls: If you want to bake these later, freeze scoop-sized dough portions—just add extra baking time when you bake them straight from the freezer.
How to Serve Strawberry Cake Mix Cookies with Glaze Recipe
Garnishes
I often add a sprinkle of freeze-dried strawberry powder or a light dusting of powdered sugar on top of the glaze to give an extra pop of color and that “just baked” look. Fresh strawberry slices work beautifully, too, especially if you're serving them at a spring or summer gathering.
Side Dishes
These cookies pair wonderfully with a simple cup of tea or coffee, but if you want to round out a brunch or dessert spread, serve alongside fresh fruit salad or a creamy vanilla yogurt for a fresh contrast.
Creative Ways to Present
For birthday parties or showers, I like to arrange these cookies on a pretty tiered stand or in colorful cupcake liners for easy grab-and-go treats. Drizzling a little extra glaze over the plate adds an inviting touch. Or stack them with parchment paper layers in decorative boxes as delightful homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store 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 about four days this way, perfect for enjoying throughout the week.
Freezing
Freezing bites of dough before baking is a game changer—I keep trays of scooped dough balls in the freezer for up to two months. When it’s time to bake, I pop them on a cookie sheet straight from the freezer, adding 5-7 minutes to the bake time. It’s a huge time saver when unexpected guests show up!
Reheating
If you want to warm leftover cookies, just pop them in the microwave for 10-15 seconds. This revives their softness nicely without melting the glaze too much. Just avoid longer heating or the glaze might become too runny.
Frequently Asked Questions:
Absolutely! You can substitute any flavor of cake mix you like. Vanilla, lemon, or funfetti all work well and will change the flavor profile, but the basic method remains the same.
You can use milk or cream instead of half and half to thin the glaze. Whole milk works fine, but if you want a richer glaze, use light cream or a mix of milk and cream.
Yes, if you find a gluten-free strawberry cake mix, this recipe will work as written. Just double-check the other ingredients like the preserves are gluten-free as well.
Make sure not to add extra oil beyond the recipe and keep the dough chilled briefly before scooping if your kitchen is warm. Also, spacing cookies 2 inches apart prevents sticking and spreading into each other during baking.
Final Thoughts
This Strawberry Cake Mix Cookies with Glaze Recipe is one of those surprisingly simple sweets that feels like an instant celebration. I love how it brings together a nostalgic cake mix base with the elegance of a fresh fruit glaze—so easy, yet so memorable. I can't wait for you to try making them your own and see just how much joy a little strawberry cookie can bring!
Print
Strawberry Cake Mix Cookies with Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Sheet Cake Cookies are soft, flavorful cookies made from strawberry cake mix, topped with a sweet strawberry glaze. These delightful cookies offer all the taste of strawberry cake in cookie form, perfect for a delicious treat or dessert.
Ingredients
Cookie Dough
- 15.25 ounces box strawberry cake mix
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
Strawberry 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 it aside for baking.
- Mix Dough: In a medium-sized mixing bowl, combine the strawberry cake mix, eggs, and 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 each scoop 2 inches apart. Bake for 12 minutes or until the edges are just barely golden. Let cookies rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Make Glaze: While cookies bake, mix powdered sugar, strawberry preserves, and half and half in a small bowl. Whisk or stir until the glaze is smooth and combined.
- Glaze Cookies: Once cookies have completely cooled, spoon the strawberry glaze over each cookie. Allow the glaze to set before serving for the best texture.
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days, separating layers with wax paper.
- You can freeze unbaked cookie dough balls for up to 2 months; bake from frozen adding 5-7 minutes to baking time.
- Add white chocolate chips to the dough for extra sweetness and texture.
- For smaller cookies, use a 1-tablespoon scoop and reduce baking time to 8 minutes.
- Substitute ½ cup applesauce for eggs if avoiding eggs.
- Let cookies rest on the sheet before cooling completely to prevent breaking.
- Glaze only when cookies are fully cooled to avoid melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
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