I’m a fan of cake mix cookies for many reasons, but mostly because they’re easy to make, super delicious, and versatile.
These easy glazed strawberry cake mix cookies are no exception to the mix and are so yummy.
These strawberry cookies are made simple and delicious with a strawberry cake mix, strawberry jam, and feature a delicious powdered sugar glaze that make them look oh so pretty.
Using a cookie scoop also ensures all your strawberry cookies will turn out the same size.
Tip #3 – Use Parchment Paper
Another cookie baking must-have? Parchment paper!
I recommend using pre-cut parchment paper for easy, mess-free, and even baking. (AKA: No more burnt cookie bottoms)
Tip #4 – Don’t Over-bake Them
For perfectly soft and chewy cookies, only bake until the edges are set.
The center will look slightly soft/underbaked but will continue to firm up as the cookies cool.
Glazed Strawberry Cake Mix Cookies FAQ’s
What are strawberry cookies made of?
These glazed strawberry cake mix cookies are made with 6 ingredients including a strawberry cake mix, oil, eggs, powdered sugar, milk, and strawberry jam.
These glazed strawberry cake mix cookies should be stored in an airtight container at room temperature and will remain fresh for up to 1 week. No refrigeration necessary!
Can you freeze strawberry cake mix cookies?
Yes, you can freeze baked or unbaked cake mix cookies in a freezer safe bag for up to 3 months.
If freezing baked strawberry cake mix cookies, I recommend leaving off the glaze and adding it once you’re ready to eat them.
Bake uncooked cookie dough balls from frozen as normal, adding an additional 1-2 minutes bake time if needed.
To thaw baked cookies, set them on your counter and let come to room temperature before glazing/eating.
You can also microwave them for 10-15 seconds at a time until warm.
MORE CAKE MIX DESSERTS:
How to Make Strawberry Cake Mix Cookies (Step-by-Step Photos)
Ingredients Needed
Tools Needed
Step 1: Prepare Cookie Dough
First, prepare your cake mix cookie dough by combining your strawberry cake mix, oil, and eggs using an electric hand mixer for easy mixing. The dough will be sticky.
Cover and chill in the fridge for a minimum of 30 minutes to 1 hour.
Step 2: Scoop and Bake
Once your cookie dough has chilled, use a small cookie scoop and place strawberry cookies spaced apart on a lined baking sheet.
I usually do 6-8 cookies on a cookie sheet at a time.
Bake in the oven 8-10 minutes until the cookie edges are set and the center still looks slightly soft. The cookies will continue to firm up as they cool.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool further while preparing glaze icing.
Step 3: Prepare Cookie Glaze
In a mixing bowl, combine strawberry jam and 1 tsp milk, and whisk in powdered sugar in increments until smooth. Add additional teaspoons of milk as needed until desired glaze consistency is reached.
Step 5: Glaze Cookies and Enjoy!
Place cooling rack over the parchment paper lined cookie sheet.
Lightly dip the cookie tops one at a time in the glaze, allowing excess to drip down before turning the cookie over and placing back on the cooling rack. This helps prevent messes.
Repeat until all strawberry cookies are glazed and allow the glaze on the cookies to fully set up before eating and storing away.
Cover and refrigerate the dough for 30 minutes to 1 hour.
Once dough has chilled, use a small cookie scoop and place cookies spaced apart on a lined baking sheet. I usually do 6-8 cookies on a cookie sheet at a time.
Bake for 8-10 minutes until the cookie edges are set and the center still looks slightly soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool further while preparing glaze icing.
In a mixing bowl, combine strawberry jam and 1 tsp milk, and whisk in powdered sugar in increments until smooth. Add additional teaspoons of milk as needed until desired glaze consistency is reached.
Place cooling rack over the parchment paper lined cookie sheet.
Lightly dip the cookie tops one at a time in the glaze, allowing excess to drip down before turning cookie over and placing back on the cooling rack. This helps prevent messes.
Repeat until all cookies are glazed and allow the glaze on the cookies to fully set up before eating and storing away.
Notes
Store leftover strawberry cake mix cookies in an airtight container for up to 1 week.
Lightly dipping will give your cookies a pretty crackled appearance, but if you prefer you can dip the tops all the way down in the icing, or even double-dip for a thicker glaze.
