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Easy Glazed Strawberry Cake Mix Cookies

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These delicious and easy glazed strawberry cake mix cookies are made with a strawberry cake mix and a simple powdered sugar and strawberry jam glaze.

Ingredients

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Strawberry Cookies

  • 1 15.25oz box strawberry cake mix
  • 1/2 cup oil (I recommend light olive oil, canola oil, or vegetable oil)
  • 2 large eggs

Strawberry Glaze

  • 1 tbsp strawberry jam
  • 1 cup powdered sugar
  • 13 tsp milk (add one at a time until desired glaze consistency)

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl combine strawberry cake mix, oil, and eggs with an electric hand mixer until fully combined. The dough will be sticky and thick.
  3. Cover and refrigerate the dough for 30 minutes to 1 hour.
  4. 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.
  5. Bake for 8-10 minutes until the cookie edges are set and the center still looks slightly soft.
  6. 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.
  7. 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.
  8. Place cooling rack over the parchment paper lined cookie sheet.
  9. 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.
  10. Repeat until all cookies are glazed and allow the glaze on the cookies to fully set up before eating and storing away.
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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.