Now, it’s time to scoop out the dough. I use a cookie scoop to ensure that each cookie is uniform in size, which helps them bake evenly. Place the dough balls onto a lined baking sheet, spacing them about two inches apart. Once your cookies are all positioned nicely, pop them into the oven and bake for about 10-12 minutes, or until the edges are lightly golden. The smell wafting through my kitchen at this point is simply heavenly!
While the cookies cool on a wire rack, let’s prepare the strawberry lemon glaze. In a small saucepan, combine the powdered sugar, lemon juice, and just enough milk to reach your desired consistency. I love how the tartness of the lemon balances perfectly with the sweetness of the strawberries. When the cookies are completely cool, drizzle the glaze over the top. You can get creative with your drizzle — I like a good splash of glaze on top!
Finally, let the glaze set for a few minutes before serving. They’re best enjoyed fresh, but I promise you, they won’t last long, as these are bound to be devoured quickly!
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one tip I found really helps is to use room temperature eggs. They incorporate better into the dough, leading to a softer cookie. Don’t skip the chilling step if you can — letting them sit on the baking sheet for about 5 minutes before transferring to the cooling rack gives them a nice texture.
Another fabulous trick I discovered is to freeze leftover cookie dough. I simply scoop the dough into balls and place them on a parchment-lined baking sheet. Once they’re frozen, I transfer them into a zip-top bag. This way, I can bake a small batch anytime the craving strikes!
Lastly, adjusting the glaze can be a game changer. If you want your glaze to have a stronger strawberry flavor, feel free to add a bit of strawberry puree instead of milk. It’s a delicious twist that enhances the flavor profile of the cookies beautifully.
Common Mistakes to Avoid
One common mistake I made early on was not mixing the ingredients thoroughly enough. It’s essential to make sure the cake mix, oil, and eggs are well combined before adding the flour and strawberries. Trust me, missing this step can lead to inconsistent cookie texture. (See the next page below to continue…)
Another pitfall is overbaking the cookies. Since they have a gooey center from the strawberries, it can be tough to tell when they’re done. I recommend keeping a close eye on them and pulling them from the oven as soon as the edges start to turn light golden. They’ll continue to firm up as they cool.
Additionally, don’t skip the parchment paper! It helps prevent sticking and allows for even baking. I’ve learned that cookies tend to spread less and maintain their shape better with parchment. Lastly, make sure your baking sheet isn’t too hot when placing new dough on it. If not, it can melt the dough before they have a chance to bake properly.