Have a little bite of summer anytime with these easy Strawberry Lemonade Cookies – swirls of sweet deliciousness! A cake mix cookie recipe kids love!
This recipe originally appeared on Somewhat Simple
Strawberry Lemonade Cookies
Are you ready for summer?? Lazy days at the lake or pool, homemade popsicles, picnics at the park and walks in the evening after the sun’s gone down are some of my favorite things this time of year. Strawberry Lemonade Cookies remind us of the lemonade stands kids excitedly construct at busy corners every summer.
Cake Mix Strawberry Lemonade Cookies
These simple cake mix swirl cookies tempt your tastebuds with one of the best flavor combination – Strawberry and Lemon. Tart, yet sweet. Perfect.
Making these cookies would be a fun activity one 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!
Cookie Baking Tip
One of the best baking secrets I can give you is to use a Silpat Mat. It’s my go-to kitchen essential for baking the best cookies ever! These Butterscotch Oatmeal Cookies wouldn’t be the same without using the mat. Crispy on the outside, soft and chewy on the inside. Seriously worth checking out!
Strawberry Lemonade Cookies
- 1 (15.25 ounce) lemon cake mix
- 1 (15.25 ounce) strawberry cake mix
- 4 eggs
- 2/3 cup vegetable oil (1/3 for each mix)
- 2 teaspoons lemon extract
- 1-2 cups powdered sugar (divided)
- 1-2 tablespoon milk
- Preheat oven to 375 degrees.
- Place lemon cake mix into a large bowl and the strawberry cake mix into another large bowl. Mix 2 eggs, 1/3 cup vegetable oil, and 1 tsp lemon extract into each flavored cake mix until well blended.
- Place dough in the refrigerator for 20 minutes to firm slightly.
- Take 1 rounded teaspoons of lemon dough and roll 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 remaining dough.
- Bake each batch 10 minutes until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.
- To make the icing (optional), whisk together remaining cup 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.
- 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 dough stays firm.
- If you'd like, you can whip up a batch of icing and drizzle over your cookies once they're cool, or just leave them plain, either way they're good!
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COOKIE TIP – 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 dough stays firm.
If you’d like, you can whip up a batch of icing and drizzle over your cookies once they’re cool, or just leave them plain, either way they’re good!
Icing for Strawberry Lemonade Cookies
To make the icing (optional), whisk together 1 cup 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!
Whether it’s summer or you’re just dreaming of summer, have fun watching these Strawberry Lemonade Cookies bake up into cute swirl designs!
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