Soft & Chewy Strawberry Cake Mix Cookies with Zesty Lemon Glaze: Your Go-To Easy Recipe
Get ready to indulge in these incredibly soft, wonderfully chewy, and delightfully simple strawberry cake mix cookies! Crafted with just four essential ingredients, these vibrant pink treats come to life in minutes. What truly elevates them is a luscious, delicate strawberry lemon glaze, adding a tangy sweetness that makes every bite unforgettable. Whether you’re a seasoned baker or just starting out, this recipe promises delicious results with minimal effort.
Why You’ll Love This Easy Strawberry Cake Mix Cookie Recipe
If the thought of homemade cookies conjures up images of complex steps and a pantry full of ingredients, prepare to have your mind changed! These strawberry cake mix cookies are a testament to how simple and rewarding baking can be. Here’s why this recipe deserves a permanent spot in your rotation:
- Effortless Simplicity: Forget measuring multiple flours, leavening agents, and sugars. With a boxed cake mix as your base, you’re halfway to perfection with just one item. You’ll only need four pantry staples: a strawberry boxed cake mix, eggs, oil, and a touch of vanilla extract.
- Irresistibly Soft & Chewy Texture: The beauty of cake mix cookies lies in their consistently soft and chewy texture. They puff up beautifully in the oven, staying tender on the inside with just the right amount of chewiness.
- Vibrant Strawberry Flavor: Using a strawberry cake mix infuses these cookies with a bright, fruity flavor and a lovely pink hue, making them perfect for celebrations, holidays, or just a cheerful afternoon treat.
- Delicious Strawberry Lemon Glaze: While the cookies are fantastic on their own, our optional (but highly recommended!) strawberry lemon glaze takes them to a gourmet level. The zesty lemon perfectly complements the sweet strawberry, adding a fresh, bright finish that’s entirely worth the minimal extra prep.
- Incredibly Versatile: Cake mixes are a baker’s secret weapon for their versatility. From easy cookies like these to apple cobbler, cupcakes, and even elaborate poke cakes, a simple box mix can be “doctored” into countless delicious creations with a few special touches. This recipe is a fantastic starting point for exploring the magic of cake mix baking.
Gather Your Simple Ingredients
One of the best parts about this recipe is how few ingredients you need, most of which you probably already have in your pantry! For precise measurements and detailed instructions, refer to the printable recipe card located at the very end of this post. But first, let’s talk about what you’ll need.
Ingredient Spotlight & Smart Substitutions
For the Strawberry Cake Mix Cookies:
- Strawberry Cake Mix: This is the star! A standard 15.25 oz box of strawberry cake mix (like Betty Crocker) works perfectly. The beauty of using a mix is the consistent flavor and texture it provides.
- Eggs: Two large eggs bind the ingredients together, adding moisture and richness to the cookies. Ensure they are at room temperature for better incorporation into the dough.
- Canola Oil or Vegetable Oil: A quarter cup of neutral-flavored oil contributes to the cookies’ moist and chewy texture. You can also use melted unsalted butter if you prefer a richer, buttery flavor, or even a light olive oil for a subtle difference.
- Pure Vanilla Extract: Don’t skip the vanilla! It enhances the overall flavor profile, adding depth and warmth that complements the strawberry beautifully. Use good quality pure vanilla for the best taste.
For the Refreshing Strawberry Lemon Glaze:
- Powdered Sugar (Confectioners Sugar): This fine sugar forms the base of our silky-smooth glaze. Sifting it can help prevent lumps, ensuring a perfectly smooth finish.
- Fresh Strawberries: You’ll need about a third of a cup of chopped fresh strawberries. These will be blended to create a vibrant, natural strawberry flavor and color for the glaze. If fresh aren’t available, you can use frozen strawberries (thawed and drained) or even a spoonful of strawberry jam in a pinch, though fresh offers the best flavor.
- Lemon Juice: Freshly squeezed lemon juice is key to the glaze’s bright, zesty tang. It cuts through the sweetness and perfectly complements the strawberry. If you don’t have lemon juice or prefer a milder flavor, an equal amount of milk or water can be used as a substitute, but the lemon adds a fantastic dimension.
Baking Your Delicious Strawberry Cake Mix Cookies: A Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this delightful recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). This ensures your oven is at the correct temperature for even baking.
- Mix the Cookie Dough: In a large mixing bowl, combine the entire strawberry cake mix with the eggs, canola oil, and vanilla extract. Use a sturdy fork or a hand mixer to blend these ingredients until they are thoroughly combined and form a thick, cohesive dough. The dough will be slightly sticky but manageable.
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Mixing the simple 4-ingredient cookie dough to perfection. - Scoop and Arrange: Line a baking sheet with parchment paper – this prevents sticking and ensures easy cleanup. Using a cookie scoop (about 1 tablespoon in size), create uniform cookie dough balls. Place them approximately 2 inches apart on the prepared baking sheet to allow for spreading during baking.
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Portioning out the cookie dough for even baking and perfect cookie size. - Bake to Perfection: Bake the cookies for about 10 minutes. The key is to watch them carefully; remove them from the oven as soon as the edges begin to lightly brown. Avoid overbaking, as this will prevent them from achieving their signature soft and chewy texture. They might still look slightly soft in the middle, but they will firm up as they cool.
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The cookies baking in the oven, keeping an eye on those golden edges. - Cool While You Glaze: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. While they are cooling, you can prepare the exquisite strawberry lemon glaze.
- Prepare the Glaze Base: In a food processor or blender, combine the chopped strawberries and lemon juice. Blend until the strawberries are pureed. You can choose to blend until completely smooth for a sleek glaze, or leave a few larger chunks for added texture and a more rustic look.
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Blending fresh strawberries and lemon juice to create the vibrant glaze base. - Create the Glaze: Transfer the strawberry-lemon puree to a bowl with the powdered sugar. Mix until the glaze is smooth and free of lumps. Adjust the consistency as needed: if the glaze is too thin, gradually add a little more powdered sugar; if it’s too thick, add a few drops more of lemon juice or water until it reaches a perfect drizzling consistency.
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The beautiful color of the strawberry lemon glaze taking shape. -
The perfectly smooth and vibrant strawberry lemon glaze, ready for drizzling. - Glaze the Cookies: Once the cookies have cooled slightly on the baking sheet, transfer them to a cooling rack. Spoon the prepared glaze generously over the top of each cookie. Allow the glaze to set for a few minutes before serving.
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Adding the final touch: spooning the glistening strawberry glaze over each cookie. - Optional Powdered Sugar Finish: You can serve your glazed cookies as is, or for an extra touch of sweetness and visual appeal, lightly dust them with powdered sugar once the glaze has slightly set. This creates a beautiful contrast and an extra layer of sweetness. However you choose to finish them, they will be utterly delicious!
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A delicate sprinkle of powdered sugar adds a charming finish to the glazed cookies.
Frequently Asked Questions & Expert Tips for Success
Expert Tips for the Best Strawberry Cake Mix Cookies:
- Do Not Overbake! This is the most crucial tip for soft and chewy cookies. Keep a close eye on your cookies; they are ready when the edges just begin to brown. They may still look a bit underdone in the center, but they will continue to set as they cool on the baking sheet. Overbaking will result in dry, crumbly cookies.
- Room Temperature Ingredients: For the best results, ensure your eggs are at room temperature. This helps them incorporate more evenly into the dough, leading to a smoother mixture and a better cookie texture.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, ensures easy removal of cookies, and makes cleanup a breeze.
- Uniform Scoops: Use a cookie scoop to ensure all your cookies are roughly the same size. This guarantees they bake evenly, preventing some from being underdone while others are overbaked.
- Cooling Rack: Once the cookies are firm enough to handle, transfer them to a wire cooling rack. This allows air to circulate around them, preventing the bottoms from becoming soggy and helping the glaze set properly.
- Glaze Consistency: Pay attention to your glaze consistency. It should be thick enough to cling to the cookies but thin enough to drizzle smoothly. Adjust with more powdered sugar (for thickness) or lemon juice/water (for thinness) as needed.
Store your freshly baked and cooled cake mix cookies in an airtight container at room temperature for 3-4 days. For optimal freshness, a layer of parchment paper between stacked cookies can prevent them from sticking together, especially if glazed.
Absolutely! To freeze your cookie dough, roll it into individual balls as if you were going to bake them. Place these dough balls on a parchment paper-lined baking sheet and flash freeze them for about 1-2 hours, or until they are solid and no longer sticky. Once firm, transfer the frozen cookie dough balls to a large freezer-safe Ziploc bag or airtight container. They can be stored in the freezer for 1-2 months. This flash-freezing step is crucial to prevent them from sticking together. When you’re ready to bake, remove the desired number of dough balls from the freezer and let them thaw at room temperature for about 10 minutes. Then, follow the same baking instructions listed in the recipe card below. No need to fully thaw, just enough to take the chill off.
Yes, this recipe is incredibly adaptable! While strawberry is fantastic, you can easily substitute it with other cake mix flavors like vanilla, chocolate, lemon, funfetti, red velvet, or even spice cake. Adjust the glaze to match or complement your chosen cake mix (e.g., lemon glaze for lemon cookies, chocolate drizzle for chocolate cookies).
To customize your cookies, feel free to fold in about ½ cup of mix-ins after combining the main dough ingredients. Great options for strawberry cake mix include white chocolate chips, chopped dried strawberries, mini chocolate chips, or even a sprinkle of colorful nonpareils for a festive look. Just gently fold them in to ensure they are evenly distributed.
Serving & Customization Ideas
These bright pink strawberry cake mix cookies are not just delicious; they’re also wonderfully pretty and versatile for any occasion! Their cheerful color makes them an ideal treat for special days.
- Valentine’s Day Delight: Their natural pink hue makes them perfect for Valentine’s Day. Decorate them with red and pink sprinkles, or perhaps dip one half in melted white chocolate for an elegant touch.
- Party Perfect: Easily customize them with sprinkles to match any themed party or holiday. Think green for St. Patrick’s Day, pastels for Easter, or rainbow for birthdays!
- Chocolate Lovers Dream: For an extra layer of indulgence, consider dipping one side of the cooled cookies in melted white chocolate or dark chocolate. The combination of strawberry and chocolate is always a winner.
- Simple & Sweet: While we adore the strawberry lemon glaze, you can certainly skip it if you prefer. A simple dusting of powdered sugar over the plain cookies provides a classic, elegant finish that’s just as delightful.
- Pairing Suggestions: Serve these cookies alongside a scoop of vanilla ice cream, a dollop of whipped cream, or with a glass of milk or lemonade for a perfect afternoon snack. They also make a lovely addition to any dessert platter or cookie exchange.
Explore More Delicious Cake Mix Recipes
Love the simplicity and versatility of cake mix baking? You’re in luck! Here are some more fantastic recipes that leverage the convenience of a boxed cake mix to create incredible desserts with minimal fuss:
- Confetti Cake Mix Cookies
- Boston Cream Poke Cake
- Banana Pudding Poke Cake
- Peach Cobbler Dump Cake
- Cherry Cake with Cherry Frosting
- Pumpkin Cake Mix Cookies
- Carrot Cake Sandwich Cookies
- Lemon Cake Mix Cookies
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Strawberry Cake Mix Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 strawberry cake mix we used Betty Crocker
- 2 eggs
- ¼ cup canola oil or vegetable oil
- 1 tsp pure vanilla extract
Strawberry Lemon Glaze
- 2 cups powdered sugar
- ⅓ cup strawberries chopped
- 1 Tbsp lemon juice or water
Things You’ll Need
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Food processor
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Baking sheets
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Cookie scoop
Before You Begin
- Keep a very close eye on your cookies in the oven. You absolutely do not want to overbake these! The ideal time is until the edges just start to lightly brown. Once they reach this point, pull them out. They will continue to set as they cool. Overbaked cookies will lose their signature soft and chewy texture.
- For an extra touch, you can sprinkle with powdered sugar before or after adding the glaze. Both methods yield delicious and beautiful results, so choose what you prefer for presentation.
- Ensure your eggs are at room temperature for the best results when mixing the dough.
Instructions
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Preheat the oven to 350F (175°C). Line a baking sheet with parchment paper.
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In a large mixing bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract. Mix well with a fork or hand mixer until a thick, cohesive dough forms.
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Using a 1-tablespoon cookie scoop, form dough balls and place them about 2 inches apart on the prepared baking sheet.
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Bake for 10 minutes, or until the edges begin to lightly brown. Do not overbake!
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Remove cookies from the oven and let them cool on the baking sheet while you prepare the glaze.
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To make the glaze: Blend chopped strawberries and lemon juice in a food processor or blender until pureed.
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Add the strawberry mixture to powdered sugar and mix until smooth. Adjust consistency with more powdered sugar (if too thin) or lemon juice/water (if too thick).
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Transfer cooled cookies to a cooling rack and spoon glaze generously over each cookie.
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Once the glaze has slightly set, sprinkle with powdered sugar (optional) before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.