Strawberry Lemonade Cookies

Strawberry Lemonade Cookies are soft, sweet, and bursting with the bright flavors of summer in every bite! These gorgeous two-tone cookies combine lemon and strawberry cake mix for a fun, colorful twist that tastes just like your favorite poolside drink. Ready in under 45 minutes and made with pantry staples, they’re the perfect treat for picnics, birthday parties, or anytime you need a little sunshine on a plate.

Love More Desserts Recipes? Try My Strawberry Cheesecake Cookies or this Strawberry Cream Cheese Danish next.

Why You’ll Love This Recipe

These cookies are pure joy in cookie form! The half-lemon, half-strawberry design isn’t just adorable — it’s also incredibly easy to achieve. No fancy techniques required, just a gentle roll and you’ve got bakery-worthy cookies that taste like summer vacation. They’re soft, chewy, and have that perfect balance of tart lemon and sweet strawberry that makes them absolutely irresistible. Plus, they start with cake mix, so you get maximum flavor with minimal effort.

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Ingredient List

Lemon Dough:

• 1 box lemon cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 1/2 teaspoons fresh lemon juice

Strawberry Dough:

• 1 box strawberry cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 1/2 teaspoons fresh lemon juice

For Rolling and Dusting:

• About 2/3 cup powdered sugar (divide between two plates)

Lemon Glaze (Optional):

• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice (or cold water), plus more to thin if needed

Why These Ingredients Work

The cake mix is the secret weapon here — it gives you perfectly spiced, flavor-packed cookies without measuring out a dozen different ingredients. The eggs and oil create that signature soft, chewy texture we all crave in a good cookie. Fresh lemon juice in BOTH doughs is my favorite trick — it brightens the strawberry and amplifies the lemon, giving you that true “lemonade stand” flavor. The powdered sugar coating isn’t just pretty; it adds a delicate sweetness and helps you handle the dough without it sticking to your hands. And that optional glaze? It takes these from delicious to absolutely divine.

Essential Tools and Equipment

• 2 medium mixing bowls
• Whisk
• Measuring cups and spoons
• 2 small plates (for powdered sugar)
• Cookie scoop (1/2 tablespoon size) or teaspoon
• Baking sheets
• Parchment paper
• Cooling rack
• Small bowl for glaze (if using)

How To Make Strawberry Lemonade Cookies

Step 1: Make the Lemon Dough

In a medium bowl, whisk together 2 eggs, 1/3 cup oil, and 1 1/2 teaspoons lemon juice until smooth. Stir in the lemon cake mix until a thick dough forms — it’ll be quite thick, and that’s perfect! Cover the bowl and pop it in the refrigerator.

Quick tip: Don’t overmix! Just stir until no dry streaks remain.

Step 2: Make the Strawberry Dough

In a separate bowl, whisk together 2 eggs, 1/3 cup oil, and 1 1/2 teaspoons lemon juice. Stir in the strawberry cake mix until combined. Cover and refrigerate alongside your lemon dough.

Step 3: Chill Both Doughs

Let both doughs chill for at least 30 minutes. This step is crucial — it firms up the dough so you can actually roll it into balls without a sticky mess. I usually prep these right after lunch for an afternoon baking session!

Step 4: Prep for Baking

Heat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Generously dust two separate plates with powdered sugar — one for lemon, one for strawberry. This keeps the colors from bleeding into each other.

Step 5: Portion and Roll

Here’s where the magic happens! Scoop 1/2 tablespoon portions of lemon dough onto one powdered-sugar plate and roll into smooth balls. Do the same with strawberry dough on the second plate. Now, gently press one lemon ball and one strawberry ball together. Cup your hands and roll with light pressure just until you have a single smooth, two-tone ball. Don’t over-roll or you’ll lose that gorgeous half-and-half look!

Place the cookies on your baking sheet about 1 inch apart. Give the tops a light dusting of powdered sugar if you want that extra sparkle.

My secret: Work quickly so the dough stays cold. If your kitchen is warm, chill the rolled balls for 10 minutes before baking.

Step 6: Bake

Bake for 10–13 minutes (I find 12 minutes is the sweet spot), until the edges of the lemon side are just lightly golden and the centers look set. They’ll seem slightly soft — that’s what you want! Let them rest on the pan for 2 minutes, then transfer to a cooling rack. Keep any remaining dough chilled between batches.

Step 7: Optional Lemon Glaze

Once your cookies are completely cool, whisk together powdered sugar and lemon juice until you get a drizzleable consistency. Spoon or drizzle over the cookies and let the glaze set before storing. This adds an extra punch of lemon flavor that’s absolutely dreamy!

You Must Know

Temperature matters: If your dough is too warm, it’ll spread too much and lose that pretty two-tone effect. Always chill between batches.

Don’t over-roll the two colors together. A few gentle rolls is all you need to marry them — too much handling will turn them into one solid pink color instead of that stunning half-and-half look.

The powdered sugar isn’t optional. It creates a barrier that makes rolling sticky dough actually possible. Don’t skip it!

My secret tip: Add a tiny pinch of lemon zest to the lemon dough. It makes the citrus flavor absolutely sing and people will ask what your “special ingredient” is!

Pro Tips & Cooking Hacks

Use a cookie scoop for perfectly uniform cookies that bake evenly. Eyeballing it works too, but a scoop makes life easier.

If your dough feels too sticky even after chilling, dust your hands lightly with powdered sugar before rolling each ball.

Want a more intense lemon flavor? Add 1/2 teaspoon lemon extract to the lemon dough.

For bakery-style thickness, refrigerate the rolled cookie balls for 10 minutes before baking. They’ll stay taller and softer in the center.

Flavor Variations / Suggestions

White Chocolate Twist: Fold 1/2 cup white chocolate chips into each dough before chilling for extra decadence.

Fresh Strawberry Topper: Press a thin slice of fresh strawberry onto each cookie halfway through baking for a beautiful, fresh accent.

Lime Twist: Swap lemon juice for lime juice in both doughs for Strawberry Limeade Cookies!

Cream Cheese Glaze: Mix 2 oz softened cream cheese with the powdered sugar and lemon juice for a tangy, creamy topping.

Sprinkle Fun: Roll the finished two-tone balls in pink and yellow sprinkles before baking for a festive touch.

Make-Ahead Options

The dough is incredibly make-ahead friendly! You can refrigerate it for up to 48 hours before rolling and baking. For longer storage, scoop individual lemon and strawberry balls, freeze them on a tray until solid, then transfer to a freezer bag. When you’re ready to bake, thaw in the fridge for about 30 minutes, then press the two colors together and bake as directed. I love having these ready to go for impromptu guests or when a cookie craving hits!

Recipe Notes & Baker’s Tips

These cookies are meant to be soft and cake-like, not crispy. Don’t overbake or they’ll dry out.

The lemon juice in the strawberry dough might seem odd, but it balances the sweetness and enhances the berry flavor beautifully.

If you can only find white cake mix instead of lemon, add 1 tablespoon lemon zest and use 2 tablespoons lemon juice instead of 1 1/2 teaspoons.

These cookies puff up slightly as they bake, then settle as they cool. That’s normal!

Serving Suggestions

These are perfect for summer birthday parties, baby showers, or Easter brunches. Serve them alongside a tall glass of actual strawberry lemonade for the full experience! They’re also adorable packaged in clear cellophane bags tied with pink and yellow ribbon for bake sale donations or teacher gifts. I love setting out a platter of these at backyard barbecues — they disappear before the burgers come off the grill!

How to Store Your Strawberry Lemonade Cookies

Store baked cookies in an airtight container at room temperature for 3–4 days. Layer them between sheets of parchment paper to keep the glaze from sticking. For longer storage, freeze the cookies (without glaze) in a freezer-safe container for up to 2 months. Thaw at room temperature, then add the lemon glaze for the freshest look and flavor.

Allergy Information

Contains: Eggs, wheat, soy (in most cake mixes)

May contain: Milk (check your specific cake mix brand)

Substitutions: For egg-free cookies, try using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit 5 minutes). The texture will be slightly different but still delicious! For gluten-free, use your favorite gluten-free cake mix — the method stays exactly the same.

Questions I Get Asked A Lot

Can I use a different flavor of cake mix?

Absolutely! Orange and strawberry would be amazing, or try vanilla and raspberry. Just stick with the same proportions and you’ll be golden.

Why do my cookies spread too much?

Your dough probably wasn’t chilled long enough, or your kitchen is very warm. Pop the dough back in the fridge for another 15 minutes and make sure your oven is fully preheated.

Do I have to make both flavors?

You can absolutely make a single-flavor batch! Just double one of the doughs and skip the two-tone rolling. They’ll still be delicious, just not quite as showstopping.

How do I keep the two colors from blending together?

The key is a gentle touch! Press them together and roll lightly with cupped hands — just enough to form one ball. Think of it like a hug, not a wrestling match.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Lemonade Cookies turned out, and don’t forget to share a photo — those two-tone beauties deserve to be shown off!