Description
Bright, soft, and bursting with flavor, these strawberry lemonade cookies use cake mix for a quick, fun treat ready fast. They feature swirls of strawberry and lemon flavor with a crinkly texture.
Ingredients
- 1 box (15.25 ounces) lemon cake mix
- 1 box (15.25 ounces) strawberry cake mix
- 2/3 cup vegetable oil, divided
- 4 large eggs, divided
- 1/4 cup powdered sugar (for dusting/crinkle option)
- Optional Glaze: 1 cup powdered sugar
- Optional Glaze: 1 tablespoon fresh lemon juice
- Optional Glaze: 1 teaspoon lemon zest
- Optional Glaze: 1 teaspoon milk (as needed for consistency)
Instructions
- Line two cookie sheets with parchment paper or silicone mats.
- In one bowl, mix the lemon cake mix with 1/3 cup oil and 2 eggs until smooth.
- In another bowl, mix the strawberry cake mix with 1/3 cup oil and 2 eggs. Stir until combined.
- Using a 1.5-inch cookie scoop, fill one side with lemon dough and the other with strawberry dough. Drop onto the prepared baking sheet about 2 inches apart.
- Refrigerate the cookie dough mounds for 20 minutes to firm up.
- Preheat oven to 350°F. Bake cookies for 10 minutes or until just set and slightly golden at the edges.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. Dust lightly with powdered sugar.
- For optional glaze, whisk together powdered sugar, lemon juice, zest, and milk until smooth. Drizzle over cooled cookies and let set.
Notes
- To make crinkle-style cookies, roll each dough ball in powdered sugar before baking instead of dusting after baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American