These easy Strawberry Lemonade Cookies will remind you of summer. They are made of swirls of sweet deliciousness topped with a drizzle of icing! A simple cake mix cookie recipe everyone loves!
Are you ready for summer??
These crinkle Cake Mix Strawberry Lemonade Cookies remind us of the lemonade stands kids excitedly construct at busy corners during the summertime. They’re so good!
These simple cake mix swirl cookies will tempt your tastebuds with one of the best flavor combinations. Strawberry and Lemon!
Tart, yet sweet. Perfection.
We love easy, easy desserts. Try our Strawberry Lemon Cookie Cups or Strawberry Shortcake in a Jar next time you need a delicious recipe!
Table of Contents
How to Make Step By Step Instructions
Step 1 – Make Cake Batter
Preheat Oven to 375 degrees F.
Now, 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 minutes to firm slightly.
Step 2 – Make Dough Balls
Next, 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.
Step 3 – Roll Batter in Sugar
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.
Step 4 – Bake
Bake each batch for 10 minutes until they turn slightly golden and are cooked through. Transfer to wire 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 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 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 a fun activity 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!
Cookie Making Tips
One of the best baking secrets we can give you is to use a Silpat Baking Mat.
It’s our 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!
Other Amazing Cookie Recipes
Perfect Chocolate Chip Cookies
Oreo Stuffed Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Oatmeal Butterscotch Cookies
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.
- 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.
Can I freeze the Cookies?
Yes, these cookies can be flash-frozen (frozen individually on a cookie sheet) and then placed in a freezer-safe container in the freezer for up to 3 months.
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Strawberry Lemonade Cookies Recipe
Equipment
- Baking pan
- 2 mixing bowls
Ingredients
- 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 (or lemon essential oil)
Icing (optional)
- 1-2 cups powdered sugar ((divided))
- 1-2 tablespoon milk
Instructions
- 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 teaspoon 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 for 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 the 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.
Notes
- 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.
- 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!
Nutrition
This recipe was originally published in June 2017. We updated it with enhanced instructions in May 2020.
This post contains affiliate links. Disclosure Policy here.
Whether it’s summer or you’re just dreaming of summer, have fun watching these Strawberry Lemonade Cookies bake up into cute swirl designs!
