Every time I bite into one of these strawberry cake mix cookies with strawberry lemon glaze—easy, fruity, and soft-baked with a bright, fresh glaze on top!, I’m transported back to my grandmother’s summer kitchen, where sweet scents wafted through the screen door and sticky fingers were always welcome. While her cookies were made from scratch, I’ve discovered a little kitchen shortcut that brings the same joy with half the effort – and just as much flavor.
These cookies are soft, chewy, and bursting with strawberry goodness, and the homemade strawberry lemon glaze? It’s the bright zing that makes them absolutely irresistible. Whether you’re baking for a holiday, picnic, or just a weekend treat, this recipe is a celebration in every bite.
Why You’ll Love This Recipe
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Ridiculously easy – No need to make cookie dough from scratch.
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Fresh flavor – Juicy strawberries and zesty lemon bring bakery vibes.
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Great for any occasion – They’re light enough for spring, vibrant enough for summer, and cozy enough for the holidays.
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Kid-approved and freezer-friendly – What more could you ask for?
Ingredients You’ll Need
For the Cookies (Yields: 23 cookies)
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One box of strawberry cake mix—Betty Crocker is my go-to, but any brand will do!
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2 eggs
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1/4 cup canola oil (or vegetable oil)
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1 teaspoon pure vanilla extract
For the Strawberry Lemon Glaze
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2 cups powdered/confectioners sugar
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1/3 cup fresh strawberries, chopped
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1 tablespoon lemon juice (or water)
How to Make Strawberry Cake Mix Cookies with Strawberry Lemon Glaze
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the cake mix, eggs, oil, and vanilla. Mix until smooth using a fork or hand mixer.
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Line a baking sheet with parchment paper. Scoop out 1 tablespoon-sized balls of dough and place them 2 inches apart.
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Bake for 10 minutes or until the edges start to lightly brown. Don’t overbake—they’ll continue to set as they cool!
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Let the cookies cool on the baking sheet while you whip up the glaze.
For the Glaze:
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Blend strawberries and lemon juice in a blender or food processor until smooth. You can go chunky or completely pureed—your call!
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Pour the strawberry mix into the powdered sugar and stir until you get a smooth glaze. Adjust consistency with more sugar (to thicken) or lemon juice/water (to thin).
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Drizzle the glaze over the cooled cookies. Sprinkle with extra powdered sugar for that snow-dusted finish (optional but magical).
Helpful Tips
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Don’t overbake! These cookies are soft and chewy—let them stay that way.
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If your glaze feels too thick or too thin, don’t panic—just adjust gradually.
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For clean glaze lines, spoon it on with care or use a piping bag for more control.
Substitutions & Variations
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No lemon juice? Use water or orange juice for a slightly different citrus twist.
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Make it vegan: Swap eggs for flax eggs and use dairy-free cake mix (double-check the label).
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Add-ins: White chocolate chips or sprinkles would be adorable in these!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Store it in the fridge for up to 2 days, then scoop and bake when ready.
Can I freeze these cookies?
Absolutely. Freeze them unglazed for best texture. Just thaw and drizzle with glaze before serving.
What if I don’t have a food processor?
No problem! Mash the strawberries finely with a fork or potato masher. A little texture in the glaze can be delightful.
Storage Instructions
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Keep cookies fresh by storing them in an airtight container at room temperature for up to three days.
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For longer storage, refrigerate (up to a week) or freeze (up to 2 months).
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Keep glazed cookies separated with parchment paper to avoid sticking.
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Final Thoughts
There’s something magical about baking with shortcuts that still feel homemade. These strawberry cake mix cookies with strawberry lemon glaze are a testament to how easy it can be to create something truly delightful. Whether you’re baking for a crowd or a quiet night in, these cookies are sure to become a repeat favorite.
Print
Strawberry Cake Mix Cookies with Strawberry Lemon Glaze
- Total Time: 20 minutes
- Yield: 23 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Cake Mix Cookies are the easiest way to bring bright, berry-filled joy to your day! Made with a box of strawberry cake mix and topped with a fresh strawberry lemon glaze, these cookies are soft, chewy, and bursting with fruity flavor. Perfect for spring, summer, or whenever you need a little sweet sunshine. Anything but boring!!
Ingredients
Cookies
1 box of strawberry cake mix (I used Betty Crocker)
2 eggs
1/4 cup canola oil or vegetable oil
1 teaspoon pure vanilla extract
Strawberry Lemon Glaze
2 cups powdered/confectioners sugar
1/3 cup fresh strawberries, chopped
1 tablespoon lemon juice (or water, if preferred)
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, mix together the cake mix, eggs, oil, and vanilla until well combined.
Line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and place 2” apart on the sheet.
Bake for 10 minutes or until edges are lightly golden. Let cookies cool on the sheet.
While cooling, blend strawberries and lemon juice until smooth.
Stir the strawberry blend into the powdered sugar until glaze forms. Adjust with more sugar or juice as needed.
Drizzle glaze over cooled cookies. Optional: dust with extra powdered sugar for a dreamy finish!
Notes
Want to keep it simple? Skip the glaze and dust cookies with powdered sugar.
Glaze texture is up to you—chunky strawberry bits or smooth puree, both work!
These cookies make perfect gifts—wrap them up in parchment and twine for a berry sweet surprise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Protein: 1g
- Cholesterol: 15mg