Easy Strawberry Lemonade Cookies
These easy Strawberry Lemonade Cookies will remind you of summer. With 5 simple ingredients and a few easy steps, you can whip up a batch of soft, chewy cookies bursting with the sweet, tangy flavor of strawberry lemonade.
These Cake Mix Strawberry Lemonade Cookies are so easy to make that even novice bakers will have success creating this crowd favorite. They’re perfectly sweet, tart, and chewy, and they’ll make your taste buds zing with delight.
In this article, we’ll explain how to make these delightful treats and provide and helpful tips to get the best possible result so you can enjoy the deliciousness of strawberry lemonade in every bite!
We love easy summertime desserts. Check out our Cookie Index Page or try our Strawberry Lemon Cookie Cups or Strawberry Shortcake in a Jar next time you need a delicious recipe!
Why You’ll Love These Cookies
- QUICK & EASY. You can be munching on these tantalizing cookies in about half an hour and a few simple steps.
- FLAVOR. Filled with the bright flavors of strawberry and lemon, these soft and chewy cookies pack a citrusy punch that’s in perfect balance.
- NO MIXER REQUIRED. You mix this delectable strawberry lemonade cake mix cookie recipe in a bowl with a spatula.
Ingredient Notes
- Lemon & Strawberry Cake Mix – you’ll need a box of each cake mix. You can find these in the baking aisle of your local grocery store.
- Eggs – large eggs at room temperature are best.
- Canola Oil – canola oil is used because of its neutral flavor compared to other types of oil. However, try coconut oil or extra virgin olive oil for healthier options.
- Lemon Extract – lemon extract gives the batter its tangy, citrus flavor. Adding a bit of lemon zest to each batter will amp up the flavor. You could also substitute 10-12 drops (or however much you like) of lemon essential oil for bold flavor.
ICING – If you’re making the icing, you will also need powdered sugar (confectioners sugar) and a small amount of milk.
You can find the full ingredient list and instructions in the printable recipe card below.
Step-By-Step Instructions
Before you start, preheat your Oven to 375 degrees F. and place the oven rack in the center position.
- MAKE CAKE BATTER. Place the lemon cake mix into a large bowl and the strawberry cake mix into a separate large bowl. Mix 2 eggs, 1/3 cup vegetable oil, and 1 tsp lemon extract into each flavored cake mix until well blended. Important Tip: Place dough in the refrigerator for 20 to 30 minutes to firm slightly.
- MAKE DOUGH BALLS WITH BATTER. Take 1 rounded teaspoon of lemon dough and roll it into a ball. Do the same with the strawberry dough. Combine the lemon and strawberry dough to make one large ball. Pro Tip: Use a cookie scoop to get an even amount of cookie dough every time.
- ROLL BATTER IN SUGAR. Place the dough ball in a bowl with 1 cup of powdered sugar, and gently roll to lightly coat in sugar. Place on a parchment-covered baking sheet or Silpat mat at least 2 inches apart. Repeat with the remaining dough.
- BAKE. Bake each batch for 10 minutes until they turn slightly golden and are cooked through. Transfer to a cooling rack and let cool completely before serving.
Icing for Strawberry Lemonade Cookies
If you like, you can whip up a batch of icing and drizzle it over your cookies once they’re cool or leave them plain. Either way, they’re tasty!
To make the icing (optional):
- Whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk until combined to desired consistency.
- Once the cookies reach room temperature, drizzle icing on each cookie with a fork or piping bag. Again, something the kids can totally help with!
How the Kids Can Help
Making these cookies is fun during the afternoon when the kids are “bored.” It’s tactile since you get to shape the swirl cookies with your hands and roll them in sugar!
Tips & Tricks
- Let It Chill – Make sure you place the dough in the refrigerator for at least 20 minutes. If the dough is too soft, it will stick to your hands and be hard to roll. Place back in the fridge between batches so the dough stays firm.
- White Chocolate – Add white chocolate chips to the cookie dough before baking for a sweet, complementary flavor.
- If the Icing is Too Thick – If your icing is too thick, add a little extra milk (a little at a time) until you reach the desired consistency.
- One of the best baking secrets we can give you is to use a Silpat Baking Mat—Crispy on the outside, soft and chewy on the inside.
- Storage – These cookies will keep at room temperature, in an airtight container, for about 5-7 days days. You can store them in the refrigerator for up to 2 weeks.
Whether it’s summer or you’re just dreaming of summer, have fun watching these Strawberry Lemonade Cookies bake up into cute swirl designs!
FAQs
These cookies will keep at room temperature, in an airtight container, for about 5-7 days days. You can store them in the refrigerator for up to 2 weeks.
Yes, Strawberry Lemon cookies freeze well. You can flash-freeze them (freeze them individually on a cookie sheet) and then place them in a freezer-safe container in the freezer for up to 3 months.
More Amazing Cookie Recipes
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Strawberry Lemonade Cookies Recipe
Ingredients
- 1 (15.25 ounce) lemon cake mix
- 1 (15.25 ounce) strawberry cake mix
- 4 eggs
- ⅔ cup canola oil, ⅓ for each mix
- 2 teaspoons lemon extract, or lemon essential oil
Icing (optional)
- 1-2 cups powdered sugar, divided
- 1-2 tablespoon milk
Equipment
- Spatula or cooking spoon
Instructions
- Preheat oven to 375 degrees F. and place oven rack in the middle postion.
- Place the lemon cake mix into a large bowl and the strawberry cake mix into another large bowl. Mix 2 eggs, ⅓ cup oil, and 1 teaspoon lemon extract into each flavored cake mix until well blended.
- Place dough in the refrigerator for 20 minutes to firm slightly.
- Take 1 rounded teaspoon of lemon dough and roll it into a ball. Do the same with the strawberry dough. Combine the lemon and strawberry dough to make one large ball.
- Place the dough ball in a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet or Silpat mat at least 2 inches apart. Repeat with the remaining dough.
- Bake each batch for 10 minutes until they turn slightly golden and are cooked through. Transfer to a wire rack and let cool completely before serving.
Icing
- To make the icing (optional), whisk together the remaining cup of powdered sugar with 1-2 tablespoons of milk until combined to desired consistency. Once the cookies reach room temperature, drizzle icing on each cookie with a fork or piping bag.
Notes
-
- Make Ahead – You can make the dough up to a day ahead . Take the dough out of the fridge and let it sit for 10 minutes before forming into balls and baking.
- Let It Chill – Make sure you place the dough in the refrigerator for at least 20 minutes. If the dough is too soft, it will stick to your hands and be hard to roll. Place back in the fridge between batches so the dough stays firm.
-
- White Chocolate – For a sweet, complementary flavor, add 1.5 cups of white chocolate chips to the cookie dough before baking.
-
- If the Icing is Too Thick – If your icing is too thick, add a little extra milk (a little at a time) until you reach the desired consistency.
-
- One of the best baking secrets we can give you is to use a Silpat Baking Mat. Crispy on the outside, soft and chewy on the inside.
- Storage – These cookies will keep at room temperature, in an airtight container, for about 5-7 days days. You can store them in the refrigerator for up to 2 weeks.
This recipe was originally published in June 2017. We updated it with enhanced instructions in May 2020 and on April 19, 2023.
yummy and so easy for a bbq i’m attending. i don’t know where one would acquire this but after taste testing, i think these would be good with the dust from sour candy sprinkled on top LOL
OMG. What a great idea. I’m so glad these turned out for you!
This is the ultimate cookie for summer! I can’t wait to try it!
Yep, a summer baking treat! Enjoy the sweet flavors!
They are such a pretty & tasty cookie!! And, yes, they taste like summer!! My kids love these!!
I really like lemon, so I used zest in place of the extract, and added some to the icing. So yummy, and so pretty, especially for spring and summer!
These cookies look perfect to make with the kiddos. The strawberry and lemon flavors will be a family hit for sure. Thanks for sharing!
A total hit, Krissy! These are perfect for all your summer activities!
These are so fun combining the two flavors to make one cookie! Love the use of cake mix too!
The cake mix makes them so easy! And the two flavors are just heavenly! Thanks for stopping by!
We’re obsessed with these cookies! They are so simple and so delicious! Thanks for sharing!
That’s what we like to hear, Chelsea! They are an addictive cookie!
I made these cookies on a whim a couple years ago for camping trip now they’re the most requested cookie there is and it doesn’t seem like a can make enough out of them to satisfy everyone they are pretty delicious and light so not so heavy they travel fairly well and everyone enjoys them
Yay! I love to hear stories like this, Kathi! I’m so glad they’re a favorite with your family and friends. And how perfect they travel well. Enjoy your summer!