If you’re looking for a summer cookie recipe to bring to a graduation party or a potluck style dessert party, I have you covered. These Strawberry Lemon Cookies has been a family favorite for years. You may even hear it go by Strawberry Lemonade Cookies. That’s because freshly squeezed lemon juice is added to both the cookie dough batters. It adds just the right amount of sweet lemon tang to these otherwise sugar cookies.
One of my most popular posts over the past 6 years of blogging has been these insanely delicious Lemon Sugar Cookies. If you’d like a homemade lemon cookie recipe to use in this recipe, head over to the post and substitute this lemon cookie recipe for my homemade version! Millions of people have visited this recipe over the years and they have received hundreds of 5-star praises on Pinterest and my website alone.
Last year, I shared my super simple Strawberry Cookie recipe. This recipe features the both of best worlds because now the cookie dough batters are combined to create the ultimate strawberry and lemon cookie recipe.
Easy Strawberry Lemonade Cookies
For this recipe, you’ll need 1 box Strawberry Cake Mix and 1 box Lemon Cake Mix, plus a few other ingredients to achieve the perfect cake box cookies.
Next, mix each boxed cake mix separately. Two eggs, 1 1/2 teaspoons lemon juice, and 1/3 oil gets added to each bowl. Stir to combine the ingredients. Each cake mix will make the cookie dough. Refrigerate the dough for at least 30 minutes to firm up the dough.
Since the dough can be sticky, I generously sprinkle 2 separate plates with powdered sugar. First, scoop the lemon dough using 1/2 tablespoon. My cookie sheet can fit about 12 cookie balls spaced 1-inch apart. I’ll scoop 12 lemon cookie dough balls and place them on the plate then I’ll do the same with the strawberry cookie dough and place on another place. Next roll each individual ball, about 24 total or however many you may have scooped. Roll until smooth.
Then, roll 1 lemon cookie dough ball and 1 strawberry cookie dough ball together. Apply gentle pressure while rolling the dough together between your hands. Once the doughs are combined and smooth, place the ball on the prepared cookie sheet. Repeat until you’ve filled up your sheet then bake the cookies in the oven for 9-13 minutes. I baked mine for 12.5 minutes or until the lemon cookie edges were slightly golden brown.
Take the cookies to the next level!
To jazz up these summer cake mix cookies, feel free to adjust the recipe. My favorite way to make these cookies stand out even more includes:
- Add freshly sliced strawberries to the top of the cookie dough halfway through baking. After all, fresh strawberry cookies with real strawberries is the best!
- Add lemon zest to the lemon and strawberry cookie doughs.
- Add white chocolate chips to the cookie doughs before baking.
- Use lemon juice in place of water in the icing/frosting recipe.
- Use your favorite sprinkles in the dough.
- Double the frosting then dip the cookies in the lemon icing.
Summer Dessert Recipes
For more summer dessert recipes, try these Cherry Pie Cookies. We love them at the height of summer. This Strawberry Shortcake is a classic summertime cake that gets serious 5-star reviews. My Cherry Pie Crumble Bars hit the spot during the summer heat. For a different recipe that tastes great all year long, try these Peanut Butter Blossom Cookies.
If you like cake mix cookie recipes, these Gooey Butter Cookies use decadent yellow cake mix cookies with cream cheese. These Butter Pecan Cookies are the perfect fall cookie recipe. Of course, to make strawberry lemonade cookies, you’ll use these Strawberry Cookies and these Lemon Cookie recipes.
To jazz these cookies up, even more, be sure to read my post for additional ideas that you’ll love!
Strawberry Lemonade Cookies
- 1 box Betty Crocker Delight Strawberry Cake Mix or any brand cake mix
- 1 box Betty Crocker Delight Lemon Cake Mix or any brand cake mix
- 4 large eggs, divided
- 2/3 cup vegetable oil
- 3 teaspoons lemon juice
- 2/3 cup powdered sugar
- 2 tablespoons cold water or lemon juice
- 1 1/2 cups powdered sugar
- In a medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in lemon cake mix. Mix until combined; set aside.In a separate medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in strawberry cake mix. Mix until combined; set aside.Refrigerate doughs at least 30 minutes.Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.Generously sprinkle 2 separate large plates with powdered sugar. Working with the lemon dough first, scoop 1/2 tablespoon dough and place on powdered sugar plate. Repeat until you have enough to fill the cookie sheet about. Roll dough between hands then place back onto plate.Scoop 1/2 tablespoon strawberry cookie dough onto second powdered sugar plate. Roll dough balls. The powdered sugar on the plate should make working with the dough easier when it’s ready to be rolled. If it’s still too sticky to roll, sprinkle a little powdered sugar on hands.Roll 1 lemon ball and 1 strawberry ball together. Cup hands and apply a little pressure while rolling until smooth ball forms.Place on baking sheet 1-inch apart. Sprinkle with a little powdered sugar. Bake in oven for 10-13 minutes or until slightly golden around the edges. I baked mine for 12.5 minutes.Refrigerate remaining dough in between uses. Transfer baked cookies to cooling wire rack. Repeat with remaining dough. To make the glaze, combine 1.5 cups powdered sugar with 2 tablespoons water or lemon juice. Mix until smooth. Using a spoon, drizzle glaze over cookies.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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