Description
Delight in these strawberry sheet cake cookies made from a strawberry cake mix, topped with a sweet strawberry glaze. Soft, flavorful, and easy to make, these cookies are perfect for berry lovers and come together quickly with simple ingredients.
Ingredients
Scale
Cookie Dough
- 15.25 ounces box strawberry cake mix (Pillsbury recommended)
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
Strawberry Glaze
- 1 cup powdered sugar
- 1/4 cup strawberry preserves
- 2 tablespoons half and half
Instructions
- Preheat and Prep: Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside for later use.
- Mix Cookie Dough: In a medium mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Using a handheld mixer on medium speed, mix until the ingredients are just combined; the dough will be very thick.
- Scoop and Bake Cookies: Use a 1½ tablespoon cookie scoop to portion out the cookie dough, spacing each cookie 2 inches apart on the prepared baking sheet. Bake for 12 minutes until the edges are just barely golden.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them carefully to a cooling rack to cool completely.
- Prepare Glaze: While the cookies bake and cool, whisk together powdered sugar, strawberry preserves, and half and half in a small bowl until smooth.
- Glaze Cookies: Once the cookies are completely cooled, spoon the strawberry glaze over the tops evenly and allow the glaze to set before serving.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 4 days; separate layers with wax paper.
- Cookie dough balls can be frozen for up to 2 months; bake frozen dough by adding 5-7 minutes to the baking time.
- Optional additions include white chocolate chips added into the cookie dough for extra flavor.
- For smaller cookies, use a 1-tablespoon scoop and reduce baking time to 8 minutes.
- To make egg-free cookies, substitute ½ cup applesauce for the eggs.
- Allow cookies to rest on the sheet before transferring to a rack to avoid breaking; always glaze them fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
