Irresistible 4-Ingredient Strawberry Cake Mix Cookies with Zesty Lemon Glaze
Prepare for a delightful treat that’s as effortless as it is delicious! These strawberry cake mix cookies are wonderfully soft, perfectly chewy, and require only four pantry staples. But we don’t stop there – we crown them with a delicate, vibrant strawberry lemon glaze that elevates every bite. Perfect for a quick dessert, a potluck, or just satisfying a sweet craving, these cookies are a true crowd-pleaser and proof that simple ingredients can create extraordinary flavor.
Why This Recipe Will Become Your New Go-To
If the idea of baking homemade cookies from scratch feels like a daunting task, this recipe is your golden ticket to deliciousness without the fuss. Our strawberry cake mix cookies simplify the baking process while delivering on taste and texture. You’ll only need a handful of essential items that are likely already in your kitchen: a box of strawberry cake mix, a couple of eggs, a touch of oil, and a splash of vanilla extract. These basic components come together to form a perfectly soft and chewy cookie dough in minutes.
What truly sets these cookies apart is the optional, yet highly recommended, strawberry lemon glaze. It adds a beautiful sheen, an extra layer of sweet-tart flavor, and a pop of vibrant color that makes these cookies irresistible. While the cookies are fantastic on their own, the glaze transforms them into a truly special dessert. The minimal extra prep time for the glaze is absolutely worth it for the added wow factor and complex flavor profile.
Working with a boxed cake mix is a secret weapon for busy bakers. It’s incredibly versatile and can be “doctored” in countless ways to create an array of desserts far beyond a simple cake. From a rustic apple cobbler to elegant cupcakes and festive poke cakes, a cake mix forms a reliable foundation. In this case, it provides a consistent, flavorful base for cookies, saving you the hassle of measuring multiple dry ingredients like flour, sugar, baking powder, and salt. This makes these cookies a brilliant choice for novice bakers or anyone short on time but still craving a homemade treat.
Essential Ingredients for Your Strawberry Cake Mix Cookies
Before you begin, gather all your ingredients to ensure a smooth baking process. You’ll find a complete, printable version of this recipe with exact measurements and detailed instructions at the very end of this post. For now, let’s dive into the core components that make these cookies so special.
Ingredient Spotlight & Smart Substitutions
Let’s take a closer look at the few ingredients needed and how you can customize them to your liking:
- Cake Mix: The star of our cookies! We specifically call for a strawberry cake mix, which imparts a beautiful pink hue and a delightful fruity flavor to the cookies. Brands like Betty Crocker, Duncan Hines, or Pillsbury all work wonderfully. However, the beauty of cake mix cookies is their adaptability. Feel free to experiment with other cake mix flavors if you’re looking for variety. Vanilla, lemon, cherry, or even chocolate cake mixes can be used to create an entirely different cookie experience.
- Eggs: Eggs are crucial for binding the cookie dough together and providing structure. They contribute to the chewy texture and help the cookies rise slightly. Ensure your eggs are at room temperature for better incorporation into the mix.
- Oil: Canola oil or vegetable oil works best here, as they have a neutral flavor that won’t compete with the strawberry. The oil adds moisture, keeping the cookies soft and tender. If you prefer, you can substitute melted unsalted butter for the oil, which will add a richer flavor but might slightly alter the texture, making them a bit more tender and less chewy.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors in the cookie, adding depth and warmth. Don’t skip it!
For the optional but highly recommended Strawberry Lemon Glaze:
- Powdered Sugar (Confectioners’ Sugar): This fine sugar dissolves easily to create a smooth, pourable glaze. It’s essential for achieving the right consistency.
- Lemon Juice: Freshly squeezed lemon juice is ideal here, as it provides a bright, zesty counterpoint to the sweet strawberries. It also thins the glaze to the perfect consistency. If you don’t have fresh lemons, bottled lemon juice can be used, though fresh always offers the best flavor. For a milder flavor or if you don’t have lemon juice, you can substitute it with water or milk.
- Chopped Strawberries: Fresh strawberries, blended into a puree, give the glaze its lovely pink color and natural fruit flavor. For a more intense strawberry flavor, you could briefly simmer and cool the strawberries before blending.
Baking Your Perfect 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 recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare Your Oven and Baking Sheets: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper. This crucial step prevents sticking and ensures your cookies bake evenly and release easily.
- Combine Wet and Dry Ingredients: In a large mixing bowl, empty the contents of your strawberry cake mix. Add the two eggs, the ¼ cup of canola or vegetable oil, and the 1 teaspoon of pure vanilla extract. Use a sturdy fork or a hand mixer to combine these ingredients thoroughly. Mix until a cohesive dough forms. Be careful not to overmix, as this can lead to tougher cookies. A few small lumps of cake mix are perfectly fine.
- Scoop Your Cookie Dough: Using a 1-tablespoon cookie scoop, portion out the dough into uniform balls. This ensures all your cookies bake at the same rate. Place the cookie dough balls about 2 inches apart on your prepared baking sheet. This spacing allows them to spread without merging into one giant cookie.
- Bake to Perfection: Transfer the baking sheet to your preheated oven and bake for approximately 10 minutes. Keep a close eye on them; the key to soft, chewy cake mix cookies is to avoid overbaking. You’ll know they’re ready when the edges begin to turn a very light golden brown and the centers still look slightly soft. They will continue to set as they cool.
- Cool the Cookies: Once baked, remove the cookies from the oven. Let them cool directly on the baking sheet for a few minutes. This initial cooling period allows them to firm up slightly before you attempt to move them. While they cool, you can prepare the exquisite strawberry lemon glaze.
- Prepare the Strawberry Lemon Glaze: In a food processor or blender, combine the chopped strawberries and lemon juice. Process until the strawberries are pureed. You can blend until completely smooth for a refined glaze or leave a few small chunks for a more rustic texture – it’s entirely up to your preference!
- Whisk the Glaze Ingredients: Transfer the strawberry puree to a bowl with the powdered sugar. Mix until the glaze is smooth and free of lumps. The consistency should be thick enough to cling to the cookies but thin enough to drizzle. If your glaze is too thick, add a tiny bit more lemon juice or water (half a teaspoon at a time). If it’s too thin, whisk in a tablespoon of extra powdered sugar until the desired consistency is achieved.
- Glaze the Cookies: Once the cookies have cooled sufficiently (they should be warm to cool, not hot), carefully transfer them to a cooling rack placed over a piece of parchment paper or a tray to catch any drips. Spoon the fresh strawberry lemon glaze generously over the top of each cookie. You can spread it evenly or create delicate drizzles.
- Final Touches (Optional): For an extra touch of sweetness and visual appeal, you can sprinkle a little powdered sugar over the glazed cookies once the glaze has set slightly. Whether you serve them with just powdered sugar, with the glaze, or with both, they are guaranteed to be absolutely delicious!
Frequently Asked Questions & Expert Baking Tips
Once fully cooled and the glaze has set, store your strawberry cake mix cookies in an airtight container at room temperature. They will stay fresh, soft, and delicious for 3-4 days. For longer storage, see the freezing tips below.
Absolutely! Freezing cookie dough is a fantastic way to always have fresh-baked cookies on hand. To freeze the dough, roll it into individual balls as directed in the recipe. Place these dough balls on a parchment paper-lined baking sheet and “flash freeze” them for about 30-60 minutes, or until they are firm to the touch 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. Flash freezing prevents the dough balls from sticking together in the bag. When you’re ready to bake, simply remove the desired number of dough balls from the freezer, allow them to thaw for about 10 minutes at room temperature, and then bake following the same instructions listed in the recipe card below. You might need to add a minute or two to the baking time if they are still very cold.
Yes, you can! To customize your strawberry cake mix cookies, feel free to fold in about ½ cup to ¾ cup of your favorite mix-ins during step 2, after combining all the main dough ingredients. Great options include white chocolate chips, dark chocolate chips, chopped nuts (like pecans or walnuts), or even a handful of dried cranberries for an extra fruity kick. Just be sure not to overmix after adding them.
Using a cookie scoop (preferably a spring-release one) is your best friend for uniform cookies. It ensures each cookie is the same size, which helps them bake evenly. If your cookies spread a little too much or aren’t perfectly round right out of the oven, you can use a large round cookie cutter (slightly larger than your cookies) or the rim of a glass to gently scoot around the warm cookies on the baking sheet immediately after baking. This helps reshape them into perfect circles while they are still hot and pliable.
The consistency of the glaze can be easily adjusted. If your glaze is too thin, gradually whisk in more powdered sugar, a tablespoon at a time, until it reaches your desired thickness. If it’s too thick, add a few drops of lemon juice or water, stirring until it smooths out. Remember, it’s easier to add liquid than to thicken, so go slowly!
Serving Suggestions & Creative Ideas
These vibrant pink strawberry cake mix cookies are not just incredibly tasty; they’re also visually appealing, making them perfect for a variety of occasions. Their lovely color makes them an ideal treat for celebrations like Valentine’s Day, baby showers, or any event where a touch of pink is desired. You can easily elevate their festive look by decorating them with colorful sprinkles that match your party theme or holiday. For an extra touch of decadence, consider dipping one side of the cooled cookie in melted white chocolate and allowing it to set before serving.
While we absolutely adore the sweet-tart balance of the strawberry lemon glaze topped with a sprinkle of powdered sugar, these cookies are versatile. If you prefer a simpler approach, you can skip the glaze entirely and simply dust them with powdered sugar for a classic finish. They’re wonderful on their own, paired with a glass of cold milk, a warm cup of tea, or even alongside a scoop of vanilla ice cream for a delightful dessert experience. No matter how you choose to present them, these cookies are sure to bring smiles to everyone’s faces.
Discover More Easy Cake Mix Recipes
The versatility of a simple boxed cake mix is truly remarkable. If you enjoyed the simplicity and delicious results of these strawberry cake mix cookies, you’ll love exploring other creative ways to use cake mixes in your baking. Here are some more fantastic recipes to inspire your next kitchen adventure:
- 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 close watch on your cookies in the oven. The secret to their soft and chewy texture is to avoid overbaking! As soon as the edges start to lightly brown, and the centers look set but still slightly soft, remove them from the oven. They will continue to cook slightly from residual heat on the baking sheet.
- You have the option to sprinkle with powdered sugar either before or after applying the strawberry lemon glaze. Both methods yield delicious results and a lovely aesthetic.
- For the best cookie texture, ensure your eggs are at room temperature. This helps them incorporate more smoothly into the dough.
Instructions
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Preheat the oven to 350°F (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 using a fork or hand mixer until a soft dough forms. Do not overmix.
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Using a 1-tablespoon cookie scoop, create uniform cookie dough balls. 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. The centers should still look slightly soft. Avoid overbaking.
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Remove the cookies from the oven and let them cool on the baking sheet for a few minutes while you prepare the glaze.
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To make the glaze, blend chopped strawberries and lemon juice together in a food processor or blender until pureed. You can make it smooth or leave small chunks.
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Add the strawberry mixture to the powdered sugar and mix until smooth. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice or water, a few drops at a time.
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Transfer the slightly cooled cookies to a cooling rack. Spoon the strawberry lemon glaze over the top of each cookie.
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Once the glaze has set (and the cookies are fully cooled), sprinkle with additional powdered sugar if desired.
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.