Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, crack the two large eggs. Add the vegetable oil and the optional vanilla extract. Whisk these wet ingredients together until they are well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the entire box of strawberry cake mix into the bowl with the wet ingredients.1 box strawberry cake mix
- Using a spoon or a spatula, gently mix the ingredients together until a thick, sticky dough forms. Be careful not to overmix; just combine until no dry cake mix streaks remain. The dough will be quite soft.
- If you desire a slightly crispier exterior and a decorative touch, pour the 1/4 cup of granulated sugar into a small, shallow bowl. Roll each cookie dough ball into the sugar before placing it on the baking sheet. This step is entirely optional but adds a lovely sparkle.1/4 cup granulated sugar
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Place the baking sheets in the preheated oven. Bake for 9-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to firm up as they cool.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly without breaking.
- Once completely cool, you can dust the cookies with powdered sugar or drizzle them with a simple glaze made from powdered sugar and a tiny bit of milk or strawberry juice for an extra touch of sweetness and visual appeal.Powdered sugar or a simple glaze
Notes
Store in an airtight container at room temperature up to 5 days. Freeze for up to 3 months.
