Preheat: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix the Dough: In a large mixing bowl, add the strawberry cake mix, vegetable oil, eggs, and vanilla extract. Stir with a wooden spoon or rubber spatula until a thick, uniform dough forms. The mixture should be soft but not sticky, and easy to scoop.
Shape the Cookies: Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers remain soft and slightly puffed. Do not overbake—these cookies continue to cook as they cool.
Cool: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes to firm up slightly. Transfer to a wire rack to cool completely before glazing.
Make the Glaze: In a small bowl, whisk together the powdered sugar, strawberry jam, lemon juice, and lemon zest until smooth. The glaze should be thick enough to coat but loose enough to drizzle. Adjust the consistency by adding more lemon juice (for thinner) or powdered sugar (for thicker), one teaspoon at a time.
Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over each one using a spoon or piping bag. Allow the glaze to set for 10–15 minutes at room temperature until dry to the touch. This makes them easy to stack and serve.
