Description
Delightful Strawberry Sheet Cake Cookies made from a moist strawberry cake mix, enhanced with a sweet and tangy strawberry glaze. These soft, flavorful cookies are perfect for dessert or a special snack, combining the ease of cake mix baking with the charm of homemade cookies.
Ingredients
Scale
Cookie Dough
- 15.25 ounces box of strawberry cake mix
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
Glaze
- 1 cup powdered sugar
- 1/4 cup strawberry preserves
- 2 tablespoons half and half
Instructions
- Preheat oven: Preheat the oven to 350°F and line a cookie sheet with parchment paper, setting it aside for later use.
- Mix dough: In a medium-sized mixing bowl, combine the strawberry cake mix, room temperature eggs, and vegetable oil. Use a handheld mixer on medium speed to blend the ingredients just until combined, resulting in a very thick mixture.
- Shape cookies: Use a 1½ tablespoon cookie scoop to portion out the cookie dough, placing the scoops about 2 inches apart on the prepared cookie sheet.
- Bake cookies: Bake the cookies for 12 minutes, or until the edges are just barely golden. After baking, allow cookies to rest on the cookie sheet for 5 minutes to set before moving them to a cooling rack to cool completely.
- Make glaze: While cookies are baking, whisk together powdered sugar, strawberry preserves, and half and half in a small bowl until the glaze is smooth and well combined.
- Glaze cookies: Once the cookies have fully cooled, spoon the strawberry glaze over the tops. Allow the glaze to set before serving.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 4 days. Use wax paper between layers to prevent sticking.
- Cookie dough balls can be frozen for up to 2 months. Bake directly from frozen, extending the baking time by 5 to 7 minutes.
- Optionally, add white chocolate chips to the dough for extra sweetness and texture.
- For smaller cookies, use a 1-tablespoon scoop and reduce baking time to 8 minutes.
- For an egg substitute, replace 2 large eggs with 1/2 cup applesauce.
- Always let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to ensure they don’t fall apart.
- Wait until cookies are completely cooled before glazing to prevent the glaze from melting into the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
