Cake Mix Strawberry Cookies with Lemon Glaze

An easy and delicious soft cookie recipe made with boxed cake mix, fresh strawberry puree, and fresh lemon juice. Delicious and SO easy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 102kcal

Author Amee

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

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.

This recipe makes 36 small (using a tbsp-size scoop) and 28 medium-size cookies (using a 1.25 tbsp-size scoop).