Description
Soft and chewy Strawberry Lemonade Cookies made with lemon and strawberry cake mix. These gorgeous two-tone cookies are perfect for summer parties and come together in under 45 minutes!
Ingredients
Lemon Dough:
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1 box lemon cake mix
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2 large eggs
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1/3 cup vegetable oil
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1 1/2 teaspoons fresh lemon juice
Strawberry Dough:
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1 box strawberry cake mix
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2 large eggs
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1/3 cup vegetable oil
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1 1/2 teaspoons fresh lemon juice
For Rolling and Dusting:
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About 2/3 cup powdered sugar (divide between two plates)
Lemon Glaze (Optional):
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1 1/2 cups powdered sugar
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2 tablespoons lemon juice (or cold water), plus more to thin if needed
Instructions
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.
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.
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!
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.
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.
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.
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!
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American