Cake Mix Strawberry Cookies with Lemon Glaze
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These delicious cake-mix strawberry cookies are incredibly easy to make with premade strawberry cake mix, fresh strawberries, lemon juice, and lemon zest. This shortcut cookie recipe might become your new summertime favorite! If you’re a fan of strawberry lemon cookies, this version delivers all that flavor with barely any effort.
This strawberry cookie recipe is a delicious twist on an Orange cake mix cookie recipe. Definitely give that version a try for a citrus twist!
Ingredients You’ll Need
- Strawberry Cake Mix – It starts with a box of Duncan Hines Strawberry Supreme Cake Mix. It’s the best one that I’ve tried for this recipe. If you want to be more of a purist with this recipe, you can always use an organic or whole-grain boxed cake mix version. However, I can’t guarantee the same results with a different product, as I haven’t tested it with other brands.
- Butter – For a classic buttery cookie flavor.
- Eggs – The eggs add moisture and protein to the cookie dough, helping achieve the desired chewy texture.
- Fresh Strawberries + Sugar– for the strawberry puree.
- Fresh Lemon Juice and Zest – Fresh is best here for the best lemon flavor throughout.
- Confectioner’s Sugar – Sweetens the frosting while keeping it smooth and creamy.
How To Make Strawberry Lemon Cookies with Lemon Glaze
Step 1. Preheat The Oven and Make The Puree. Preheat the oven to 350 degrees F. Blend the strawberries and sugar in a blender or mini food processor until smooth and liquified.
Step 2. Prepare The Batter. In a large bowl, beat softened butter until creamy, then add the eggs and beat to combine. Add cake mix,1 tbsp grated lemon rind, and strawberry puree. Beat until thick but smooth. Chill the batter for 1 hour. The batter will be a little sticky. I use a small cookie scoop for easy release.
Step 3. Bake The Cookies. Drop batter by tablespoon-sized balls onto a cookie sheet lined with parchment paper (I use a small cookie scoop with a handle for this). Bake until the surface is puffed and slightly cracked, about 9-10 minutes.
Step 4. Prepare The Glaze. While the cookies are baking, grab the powdered sugar, remaining lemon juice, and zest, and make the frosting glaze. Whisk until smooth and set aside.
Step 4. Glaze The Cookies. When cookies have completely cooled, give them a generous coating of the lemon glaze. A pastry brush works great for this. After all of the cookies have been glazed, allow them to set for about 20 minutes. Enjoy immediately, or follow my instructions below for storing and freezing.
Recipe Tips
Always use fresh lemon juice and zest for the best flavor. I highly recommend using a Microplane grater for this, as it produces a fine zest that blends well into the batter and frosting. I LOVE my Microplane zester and use it all the time. Trust me, it’s worth the minimal investment for your kitchen tool collection.
Freshly squeezed juice is best for flavor. I do not recommend the lemon juice from concentrate as an alternative, and definitely do not skip the zest! It adds a wonderful pop of flavor that isn’t overpowering.
The batter will be thick enough to scoop. I like to use a small cookie scoop to make tablespoon-size balls. The release lever makes it easy to drop them onto the pan. Feel free to use a larger scoop for larger cookies and adjust the baking time accordingly if needed.
Storing & Freezing
Storing. Store cookies in an airtight container for up to 2 weeks.
Freezing. These cookies freeze beautifully, but they probably won’t last that long. You can freeze them in an airtight container for up to 3 months. We love them right out of the freezer!
FAQ
I’ve tested this recipe with Duncan Hines Strawberry Supreme Cake Mix and it’s the one I keep coming back to. If you want to use an organic or whole-grain boxed mix instead, that should work fine, but I can’t promise identical results since I haven’t tested those brands myself.
Absolutely. The cookies are delicious on their own if you want to skip the glaze entirely, or want a simpler treat. If you’re craving a citrus finish without the extra step, a light dusting of powdered sugar works nicely too.
Yes! Lime or orange juice and zest would both work well in place of lemon, in the batter and the glaze.
More Easy Cookie Recipes
Chocolate Peanut Butter Cookie Cups
Peanut Butter Jam Thumbprint Cookies {Gluten-Free}
Healthier Chocolate No-Bake Cookies
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Cake Mix Strawberry Cookies with Lemon Glaze
Equipment
- Oven
Ingredients
- For the cookies:
- ½ cup chopped fresh strawberries -packed, 3 oz in weight
- 1 tbsp granulated sugar
- ½ cup butter -softened
- 2 large eggs
- 1 box strawberry supreme cake mix -15.25 oz size (I used Duncan Hines Strawberry Supreme)
- 1 tbsp grated lemon rind -a Microplane grater is recommended for this
- For the frosting glaze:
- 1 ¾ cups powdered sugar
- 4 tbsp freshly squeezed lemon juice
- ½-1 tbsp grated lemon rind -again, a microplane grater works best to create fine zest- I use about a tbsp because we like a LOT of zest
Instructions
- Heat oven to 350 degrees F.
- Blend the strawberries and sugar in a blender or mini food processor until liquified. You should end up with a little over ¼ cup of puree.
- In a large bowl, beat softened butter until creamy.
- Add eggs and beat to combine.
- Add cake mix, 1 tbsp grated lemon rind, and strawberry puree. Beat until thick but smooth. Chill the dough for 1 hour.
- Drop batter by tablespoon-size balls onto a cookie sheet lined with parchment paper (I use a small cookie scoop with a handle for this).
- Bake until the surface is puffed and cookies are set, about 9-10 minutes.
- Allow cookies to cool completely and make the frosting glaze. In a medium-size bowl, stir 1 tbsp lemon rind, 4 tbsp fresh lemon juice, and powdered sugar with a whisk until smooth.
- Using a pastry brush, coat cooled cookies with frosting glaze and allow to set until dry, about 20 minutes.
- Store in an airtight container for up to 2 weeks or freeze.
Notes
Nutrition
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couldn’t stop eating these until they were all gone.