Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easier cleanup.
- In a large mixing bowl, crack the two large eggs. Add the vegetable oil (or melted butter) and the teaspoon of vanilla extract. Whisk these ingredients together until they are well combined and the mixture is smooth.2 large eggs, 1/2 cup vegetable oil (or melted butter), 1 teaspoon vanilla extract
- Pour the entire box of strawberry flavored cake mix into the wet ingredients. If you desire an even more intense pink hue, this is the stage to add a few drops of pink or red food coloring.1 box (15.25 oz) strawberry flavored cake mix, Optional Pink or red food coloring
- Gently stir the cake mix into the wet ingredients using a sturdy spoon or a spatula. Continue mixing until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough will be thick and slightly sticky.
- Using a tablespoon or a small cookie scoop, scoop out portions of the dough. Roll each portion into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges of the cookies are lightly golden and the centers are set. They will look slightly underbaked in the center, which is exactly what you want for a soft and chewy cookie. Do not overbake, as they will continue to firm up as they cool.
- Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial before glazing.
- While the cookies are cooling, make the lemon glaze. In a small bowl, combine the 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Whisk together until smooth and creamy. If the glaze is too thick, add another teaspoon of lemon juice at a time until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
- Once the cookies are completely cool, spoon or drizzle the lemon glaze over the tops of each cookie. For a more decorative touch, you can use a piping bag or a zip-top bag with a corner snipped off.
- If you like, sprinkle some colorful sprinkles over the wet glaze before it dries.Optional Sprinkles
- Let the glazed cookies sit until the glaze has set completely, about 15-30 minutes, before storing or serving.
Notes
Properly stored, these cookies will stay fresh for up to 5 days in an airtight container at room temperature. They can also be frozen unglazed for up to 3 months.
