Strawberry Lemonade Cookies Recipe

Strawberry Lemonade Cake Mix Cookies is a the perfect combination. They are light and refreshing and are made easily with two cake mixes. We think this will be the perfect Summertime cookie recipe.

Using a cake mix to make cookies makes it so much easier to make homemade cookies. You may even like these cake mix recipes – Cake Mix Donuts, Strawberry Cake Mix Cookies, and Cake Mix Waffles Recipe.

Why We Love These Cookies

The added lemon juice adds the perfect amount of sweet lemon tang to this already flavorful cookie. After mixing the two cake mixes together with eggs, oil and lemon juice then the doughs are combined to make one delicious cookie.

These cookies would be perfect for a bake sale, a summertime BBQ or your next tea party. Don’t forget to drizzle with the perfect powdered sugar glaze. In about 30 minutes you can have the best cake mix cookies.

Ingredients

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Recipe Variations

• White Chocolate Chips – You can mix in white chocolate to the strawberry and lemon cake mix cookies. This will add texture and flavor.
• Change the Cake Flavors – You can easily change the cake mix flavors to another flavor. Change out one of the flavors to a white cake mix.
• Sprinkles – Top the cookies with some sprinkles for added flavor.
• Change the Frosting – You can easily make a cream cheese frosting instead of powdered sugar frosting.
• No Frosting – You can easily just dust the tops of the cookies with powdered sugar and no icing for an crowd favorite cookie.

How to Make Strawberry Lemonade Cookies

• Step 1 – Stir together strawberry cake mix – In a mixing bowl, stir together the strawberry cake mix, 2 eggs, ⅓ cup vegetable oil and 1 teaspoon Lemon juice. You can combine ingredients with a hand mixer or a stand mixer with paddle attachment.

• Step 2 – Stir together lemon cake mix – In a separate mixing bowl, stir together the lemon cake mix, 2 eggs, ⅓ cup vegetable and 1 teaspoon lemon juice.  

• Step 3 – Refrigerate – Refrigerate both of the cookie doughs for 20-30 minutes covered with plastic wrap.
• Step 4 – Heat Oven – Preheat the oven to 350 degrees F.  
• Step 5 – Roll into balls – Roll the lemon cookie dough into approximately a round ball of approximately 2 teaspoons of the cookie dough.  Follow the same process with the strawberry dough. 
• Step 6 – Roll cookie dough balls together – Gently roll 1 lemon cookie dough ball with 1 strawberry cookie dough ball together to make one large bowl. Place the powdered sugar for the cookie in a shallow bowl.  
• Step 7 – Add powdered sugar – Roll the ball into the powdered sugar and place on a baking sheet.  Continue this process with the remaining dough space the cookies approximately 2 inches apart on the baking sheets lined with parchment paper. 

• Step 8 – Bake Cookies – Bake for 10-13 minutes until the edges of the cookies are slightly golden brown.  Let the cookies sit for 5 minutes on the baking sheet.  Then move the cookies to wire racks to cool completely.  
• Step 9 – Prepare the Glaze – Make the glaze by whisking together the powdered sugar and milk.  Add more milk to thin the glaze if needed.  Drizzle the glaze with a fork or piping bag onto the cookies once they have cooled.  Once the glaze has set, the cookies are ready to serve and enjoy! 

Expert Tips

• Cookie Scoop – If you prefer you can use a cookie scoop to make the cookie dough balls even.
• Rolling the dough – You want to still be able to tell the two flavors so gently combine the two balls together.
• Refrigerate Dough – Refrigerate the dough once you have combined the cake mix with the other ingredients.
• Lemon Juice – We recommend using fresh squeeze lemon juice for the best lemon flavor.
• Cooling Rack – To cool the cookies, place them on a cooling rack. This is where I like to drizzle the powdered sugar icing.
• Line Baking Sheet – For easy cleanup and to easily remove cookies add them to, parchment lined baking sheet.

How to Make the Glaze

While the cookies are cooling, create the icing by whisking together the powdered sugar and milk in a small bowl. You can add more powdered sugar or milk to get the consistency that you prefer for the icing.

Top the cookies with the icing once they are cool. You can even add some lemon zest to the top.

How to Freeze

• Make sure that the cookies cool completely before freezing.
• Place the cooked cookies on a baking sheet.
• Then place it in the freezer for at least 1 hour. After this time, move them to a freezer bag for up to 2-3 months.

Freezing the cookie individually for an hour, allows you to take out small serving without having to defrost a large portion.

Defrost them at room temperature and then they are ready to enjoy! I love just pulling a few out at dinner time and they’re usually defrosted out in time for dessert.