Strawberry Lemonade Cookies Recipe

A close-up of a stack of pink and yellow Strawberry Lemonade Cookies dusted with powdered sugar and drizzled with white icing, displayed on a dark plate.

5 from 7 votes

Strawberry Lemonade Cookies Recipe

Strawberry Lemonade Cookies are the best soft and chewy cake mix cookies. Start with cake mixes to make these decadent cookie with a delicious glaze.

Prep Time30

Cook Time10

Let Sit5

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.01 Recipe, $0.21 per Serving

Ingredients

For the Cookies:

1 Strawberry Cake Mix 15.25 oz
1 Lemon Cake Mix 15.25 oz
4 Eggs divided
⅔ cup Vegetable Oil divided
2 teaspoons Lemon Juice divided
1 cup Powdered Sugar

For the Drizzle:

1 cup Powdered Sugar
1 Tablespoon Milk

Instructions

In a large mixing bowl, combine the strawberry cake mix, 2 eggs, ? cup vegetable oil, and 1 teaspoon lemon juice. Mix until a soft dough forms.
In a separate mixing bowl, combine the lemon cake mix, remaining 2 eggs, remaining ? cup vegetable oil, and remaining 1 teaspoon lemon juice. Mix until a soft dough forms.
Cover both bowls and refrigerate the dough for 20–30 minutes.
Preheat the oven to 350°F. Line baking sheets with parchment paper or lightly grease them.
Scoop about 2 teaspoons of the lemon dough and roll it into a ball. Repeat with 2 teaspoons of the strawberry dough.
Gently press one lemon dough ball and one strawberry dough ball together, then roll them into one larger ball without completely blending the colors.
Place 1 cup powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar until well coated.
Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–13 minutes, or until the edges are just beginning to turn lightly golden. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together 1 cup powdered sugar and the milk until smooth. Add a little more milk if needed to reach your desired drizzling consistency.
Drizzle the glaze over the cooled cookies using a fork or piping bag. Allow the glaze to set before serving.

Notes

Store the leftover cookies at room temperature in an airtight bag or container for up to 5 days. Keep a piece of bread in the container with the cookies to keep them soft.

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