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Strawberry lemonade cookie with icing on a piece of wax paper.
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Strawberry Lemonade Cookies Recipe

Easy Strawberry Lemonade Cookies will remind you of summer. With 5 simple ingredients and a few easy steps, you'll be able to whip up a batch of soft, chewy cookies that are bursting with the sweet, tangy flavor
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 36
Calories 158kcal
Author Erin @ Suburban Simplicity

Equipment

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

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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 193mg | Potassium: 13mg | Fiber: 1g | Sugar: 15g | Vitamin A: 25IU | Calcium: 56mg | Iron: 0.6mg