These cookies come together quickly, but each step plays a role in ensuring chewy texture and balanced flavor.

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for even baking and easy cleanup.

Step 2: Make the Dough

In a large mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, and vanilla extract. Stir with a wooden spoon or spatula until a soft dough forms. It will be thick and slightly sticky—perfect for scooping.

Step 3: Scoop & Bake

Using a cookie scoop or spoon, form dough into evenly sized balls. Place them on your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake for 10–12 minutes, or until the edges are just set and the centers are still slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 4: Make the Glaze

In a small bowl, whisk together:

• Powdered sugar

• Strawberry jam

• Lemon juice

• Lemon zest

The result is a smooth, pink glaze with a tangy-sweet profile. If it’s too thick, add a touch more lemon juice. If too thin, add a little more powdered sugar.

Step 5: Glaze & Set

Once the cookies are completely cool, drizzle with the strawberry lemon glaze using a spoon or piping bag. Let the glaze set at room temperature for about 15–20 minutes.

🍓 Optional: For extra flair, sprinkle with sanding sugar, freeze-dried strawberries, or lemon zest right after glazing.