October 25, 2023
Review RecipeStrawberry Sheet Cake Cookies
This recipe for strawberry sheet cake cookies whips up chewy cookies using an easy cake mix and tops them with the most delectable strawberry glaze.
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If you thought that cake and cookies were two totally different desserts, then you’re in for a treat with these strawberry sheet cake cookies. In just a few simple steps, this recipe combines the moist and delightful texture of strawberry sheet cake with the chewiness of soft cookies topped with a strawberry glaze – all in one irresistible mouthful.
Strawberry Sheet Cake Cookies Ingredients
These soft, chewy treats have a sweet, tangy flavor and are a perfect blend of two classic dessert forms: the sheet cake and the cookie.
You’ll need:
- 1 (15.25-ounce) box of strawberry cake mix
- 2 large eggs, room temperature
- ⅓ cup of vegetable oil
- 1 cup of powdered sugar
- ¼ cup of strawberry preserves
- 2 tablespoons of half and half
Substitutions And Additions
CHOCOLATE CHIPS: You can add white chocolate chips to the cookie dough for an extra burst of sweetness.
EGGS: If you prefer not to use eggs, you can substitute ½ cup of applesauce for the eggs in these delicious strawberry cake mix cookies.
STRAWBERRY PRESERVES: If you’re feeling adventurous, you can swap out strawberries for other berries like raspberries, blueberries, or even blackberries.
These alternatives will give your sheet cake cookies a burst of different fruity flavors while keeping the overall texture and appearance intact.
How To Make This Strawberry Sheet Cake Cookies Recipe
Cake mix is used to make the batter for these delectable cookies. Once it is mixed up, you will scoop the cookies onto your baking sheet and pop them in the oven.
While they are baking, make the sweet glaze to drizzle on top before serving.
STEP ONE: Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Set it aside.
STEP TWO: Add the box of cake mix, eggs, and vegetable oil to a medium bowl. Use a handheld electric mixer on medium speed to mix the ingredients until just combined. The mixture will be very thick.
OUR RECIPE DEVELOPER SAYS
You can use a 1-tablespoon cookie scoop for smaller cookies. Be sure to reduce your baking time to eight minutes.
STEP THREE: Use a 1½-tablespoon cookie scoop to scoop the cookie dough. Space two inches apart.
Bake for 10 to 12 minutes until the edges are just barely golden. Allow the cookies to rest on the cookie sheet for five minutes before transferring them to a wire rack to cool completely.
While the cookies are cooking, make the glaze.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP FOUR: Add the powdered sugar, strawberry preserves, and half and half to a small mixing bowl. Whisk, or stir until the glaze is smooth.
STEP FIVE: Once the cookies have cooled, spoon the glaze over the top of the cookies. Allow the glaze to set before serving.
PRO TIP:
Place the cooling rack with the cookies over a piece of parchment paper before you spoon the glaze on top of the cookies to catch any drips.
How To Serve
These pretty pink strawberry cake cookies make an excellent afternoon or evening snack.
Serve a plate of these yummy cookies with a warm mug of homemade hot chocolate, a cup of tea, or a cold glass of milk.
You could pair them with a scoop of rich, creamy vanilla ice cream for a classic combination or whip up a batch of homemade whipped cream for a lighter, fluffier accent.
If you’re feeling adventurous, a dollop of tangy lemon curd could take these cookies to the next level.
Stick with colorful pink desserts with a few more easy recipes, including our strawberry brownies and strawberry cake.
MORE STRAWBERRY RECIPES
Storage
MAKE AHEAD: The dough for these cookies can be frozen. Pull just a few out of the freezer at a time to bake when you are looking for something sweet.
ON THE COUNTER: Store any leftover strawberry cookies in an airtight container at room temperature for four days. Use wax paper to separate layers of cookies.
IN THE FREEZER: You can freeze the cookie dough balls for two months. Store them in a freezer bag or airtight container.
When you are ready to bake the batch of cookies, you can bake them straight out of the freezer. Be sure to add five to seven minutes to the baking time.
Combining the best of both worlds and packed with strawberry flavor, these delicious cookies are sure to be an instant hit. Only a handful of simple ingredients are required to whip up a batch of these fun strawberry sheet cake cookies.
FREQUENTLY ASKED QUESTIONS
Does it matter what brand of cake mix I use in this strawberry cake mix cookie recipe?
I found these fantastic pink cookies work with any brand of cake mix.
Can I use butter instead of oil?
You can trade the oil for melted butter to give you a slightly chewier cookie.
How do I store these strawberry cake cookies, and how long are they good for?
You can store these perfect cake mix cookies in an airtight container at room temperature for up to four days for maximum freshness.
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Strawberry Sheet Cake Cookies
This recipe for strawberry sheet cake cookies whips up chewy cookies using an easy cake mix and tops them with the most delectable strawberry glaze.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 18
Ingredients
- 15.25 ounces strawberry cake mix
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 cup powdered sugar
- ¼ cup strawberry preserves
- 2 tablespoons half and half
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Set it aside.
- Add the cake mix, eggs, and vegetable oil to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients just until combined. The mixture will be very thick.
- Use a 1½-tablespoon cookie scoop to scoop the cookie dough. Space 2 inches apart. Bake for 10 to 12 minutes until the edges are just barely golden. Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. While the cookies are cooking, make the glaze.
- Add the powdered sugar, strawberry preserves, and half and half to a small mixing bowl. Whisk, or stir until the glaze is smooth.
- Once the cookies have cooled, spoon the glaze over the top of the cookies. Allow the glaze to set before serving.
Notes
- You can use a 1-tablespoon cookie scoop for smaller cookies. Be sure to reduce your baking time to 8 minutes.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- Place the cooling rack with the cookies over a piece of parchment paper before you spoon the glaze on top of the cookies to catch any drips.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1mg
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Comments
sharell A Bouwens says
can you use milk in place of half and half?
Layne Kangas says
Hi, Sharell – that should be fine, enjoy!