Hey there, bakers! Do you ever get those cravings for something sweet, bright, and bursting with flavor, but you just don’t have a ton of time? I know I do! Today, I’m so excited to share a recipe that’s pure magic: Strawberry Lemonade Cake Mix Cookies. Seriously, these little gems are like sunshine on a plate and taste like your favorite summer drink in cookie form. They’re ridiculously easy to whip up, making them perfect for a last-minute bake sale, a thoughtful gift, or just because you deserve a delicious treat.
Why You’ll Love This Recipe
- Fast: From pantry to oven in a flash!
- Easy: Uses cake mixes, so minimal fuss.
- Giftable: Beautiful and delicious – perfect for sharing.
- Crowd-pleasing: The classic strawberry lemonade combo is a winner for everyone!
Ingredients
Let’s talk about what you’ll need to create these delightful cookies:
- 15.25 ounces box strawberry cake mix: This is our sweet, fruity base.
- 15.25 ounces box lemon cake mix: For that zesty, tangy kick!
- ⅔ cup vegetable oil, divided: Helps keep our cookies wonderfully moist.
- 4 large eggs, divided: The binder that brings everything together.
- 1 cup powdered sugar: For that sweet, crackly lemonade topping.
- 1½-2½ tablespoons lemon juice: The star of our tangy glaze!
How to Make It
Alright, let’s get our aprons on and make some cookie magic!
- Get Your Bowls Ready: Grab a large bowl and pour in both the strawberry cake mix and the lemon cake mix. Give them a quick whisk to combine.
- Whip Up the Strawberry Base: To your combined cake mixes, add ½ cup of the vegetable oil, 2 of the large eggs, and 1 tablespoon of the lemon juice. Stir everything together until it’s just combined. Don’t overmix! We want a nice, soft dough.
- Create the Lemon Zest Topping: In a separate bowl, whisk together the powdered sugar, the remaining 2 tablespoons of vegetable oil, and the other 2 large eggs. Make sure it’s all smooth.
- Perfect the Lemon Glaze: Now, add the remaining lemon juice to the powdered sugar mixture. Start with 1½ tablespoons and whisk until you have a smooth, pourable consistency. If it seems a little too thick, add the extra ½ tablespoon of lemon juice. You’re looking for a glaze that’s not too runny, but will easily swirl.
- Scoop the Strawberry Dough: Line a baking sheet with parchment paper. This is my favorite trick for easy cleanup! Then, using a tablespoon, drop rounded spoonfuls of the strawberry-lemon dough onto the prepared baking sheet. Leave a little space between them as they’ll spread slightly.
- Dollop the Lemon Glaze: Take smaller spoonfuls of your powdered sugar-lemon mixture and drop them right on top of the strawberry-lemon cookie dough blobs. Think of it like little crowns or dollops of sunshine.
- Swirl It All Together: Grab a toothpick or a skewer and gently swirl the two mixtures together. This is where the magic happens, creating those beautiful marbled patterns that look so professional!
- Bake to Golden Perfection: Pop your baking sheet into a preheated oven. Bake according to your cake mix package directions for cookies, or until the edges of your cookies are just starting to turn a light golden brown. Keep an eye on them – they bake up pretty quickly!
Substitutions & Additions
Feeling adventurous? You can totally play around with these cookies!
- Citrus Swap: Instead of lemon juice, try lime juice for a fun twist!
- Fruity Fun: Add a handful of finely chopped freeze-dried strawberries to the strawberry dough for an extra burst of flavor and texture.
- Sparkle and Shine: Sprinkle a little colored sanding sugar on top before baking for extra sparkle.
- White Chocolate Dreams: Drizzle with melted white chocolate after the cookies have cooled for a decadent finish.
Tips for Success
A few little secrets to make your cookies the absolute best they can be:
- Don’t Overmix: Overmixing the cake mix dough can lead to tougher cookies. Mix until just combined.
- Parchment Paper is Your Friend: Seriously, it makes life so much easier when it comes to cleanup.
- Consistent Dollops: Try to make your dough and glaze dollops roughly the same size for even baking.
- Prep Ahead: You can mix the doughs and glazes a day in advance and store them separately in airtight containers in the refrigerator. Just let them come to room temperature slightly before swirling and baking.
How to Store It
Once your delicious Strawberry Lemonade Cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay wonderfully soft and flavorful for about 3-5 days. If you want to keep them longer, you can pop them in the freezer for up to 3 months!
FAQs
Are these cookies chewy or crunchy?
These cookies tend to be on the softer, chewier side, with a delightful tender crumb.
Can I use other cake mixes?
Absolutely! While strawberry and lemon are a classic combo, feel free to experiment with other flavors. Yellow cake mix and raspberry or blueberry cake mix would also be delicious!
How do I get the swirl effect?
Just use a toothpick or skewer and gently drag it through the two different colored dollops on each cookie. A little swirl goes a long way!
Can I make these without vegetable oil?
You could try substituting melted butter for the vegetable oil, but it might change the texture slightly. Vegetable oil tends to make for a moister cookie.
Strawberry Lemonade Cake Mix Cookies
These Strawberry Lemonade Cake Mix Cookies are ridiculously easy to whip up, making them perfect for a last-minute bake sale, a thoughtful gift, or just because you deserve a delicious treat.
Equipment
- Large bowl
- Separate bowl
- Whisk
- Baking Sheet
- Parchment paper
- Tablespoon
- toothpick or skewer
- Airtight container
Ingredients
Cookies
- 15.25 ounces strawberry cake mix This is our sweet, fruity base.
- 15.25 ounces lemon cake mix For that zesty, tangy kick!
- 0.67 cup vegetable oil divided: Helps keep our cookies wonderfully moist.
- 4 large eggs divided: The binder that brings everything together.
Lemonade Glaze
- 1 cup powdered sugar For that sweet, crackly lemonade topping.
- 1.5 tablespoons lemon juice The star of our tangy glaze! Start with 1½ tablespoons and whisk until you have a smooth, pourable consistency. If it seems a little too thick, add the extra ½ tablespoon of lemon juice. You're looking for a glaze that's not too runny, but will easily swirl.
Instructions
- Grab a large bowl and pour in both the strawberry cake mix and the lemon cake mix. Give them a quick whisk to combine.
- To your combined cake mixes, add ½ cup of the vegetable oil, 2 of the large eggs, and 1 tablespoon of the lemon juice. Stir everything together until it's just combined. Don't overmix! We want a nice, soft dough.
- In a separate bowl, whisk together the powdered sugar, the remaining 2 tablespoons of vegetable oil, and the other 2 large eggs. Make sure it's all smooth.
- Now, add the remaining lemon juice to the powdered sugar mixture. Start with 1½ tablespoons and whisk until you have a smooth, pourable consistency. If it seems a little too thick, add the extra ½ tablespoon of lemon juice. You're looking for a glaze that's not too runny, but will easily swirl.
- Line a baking sheet with parchment paper. This is my favorite trick for easy cleanup! Then, using a tablespoon, drop rounded spoonfuls of the strawberry-lemon dough onto the prepared baking sheet. Leave a little space between them as they'll spread slightly.
- Take smaller spoonfuls of your powdered sugar-lemon mixture and drop them right on top of the strawberry-lemon cookie dough blobs. Think of it like little crowns or dollops of sunshine.
- Grab a toothpick or a skewer and gently swirl the two mixtures together. This is where the magic happens, creating those beautiful marbled patterns that look so professional!
- Pop your baking sheet into a preheated oven. Bake according to your cake mix package directions for cookies, or until the edges of your cookies are just starting to turn a light golden brown. Keep an eye on them – they bake up pretty quickly!
Notes
Once your delicious Strawberry Lemonade Cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay wonderfully soft and flavorful for about 3-5 days. If you want to keep them longer, you can pop them in the freezer for up to 3 months!