Delicious Strawberry Lemonade Cake Mix Cookies

Looking for a delightful treat that’s super easy to make? These Strawberry Lemonade Cake Mix Cookies come together in just 20 minutes, making them perfect for any gathering or a cozy baking day at home!

Why You’ll Love This Recipe

• Quick Preparation: With cake mix as the base, you cut down on prep time without sacrificing flavor.
• Citrusy Goodness: The addition of lemon zest and a tangy lemon glaze elevates the bright flavors, making these cookies irresistibly delicious.

After reviewing the recipe card, don’t miss out on tips for ingredient substitutions, storage, and fun variations at the end!

Ingredients

For the Cookies:

• 1 box of strawberry cake mix (any brand)
• 2 eggs
• ⅓ cup vegetable oil
• 2 tablespoons flour
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest

For the Frosting:

• 2 cups powdered sugar
• 4-5 tablespoons lemon juice

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. Make the Cookie Dough: In a large mixing bowl, combine the cake mix, eggs, vegetable oil, flour, lemon juice, and lemon zest. Beat with an electric mixer until well combined; the batter will be sticky.

3. Scoop onto Baking Sheets: Drop tablespoons of the dough onto the prepared baking sheets.

4. Bake: Place in the oven and bake for 8-10 minutes, or until the edges are set. Allow the cookies to cool completely on a wire rack.

5. Prepare the Frosting: In a medium bowl, mix the powdered sugar with about 4 tablespoons of lemon juice until smooth. Adjust the consistency with additional lemon juice if needed, then frost the cooled cookies.

Ingredient Notes and Substitutions

• Egg-Free Alternative: Replace the eggs with ½ cup unsweetened applesauce or a flax egg (mix 2 tablespoons of water with 1 tablespoon ground flaxseed).

• Oil Variants: Use melted butter for a richer flavor, but note the cookies may be denser. Coconut oil offers a slight coconut taste.

• Strawberry Cake Mix Options: If you can’t find strawberry cake mix, a vanilla or white cake mix can work. Just add 1-2 teaspoons of strawberry extract and a few drops of food coloring for an authentic touch.

Recipe Tips

• Dough Too Sticky?: Chill for 15-30 minutes before scooping to manage stickiness.

• Prevent Spreading: Refrigerate the dough or add a bit more flour if the cookies spread too much.

• Balancing Sweetness: The lemon juice and zest help cut the sweetness, but feel free to reduce the glaze for a less sweet cookie.

• Avoid Dry Cookies: To keep cookies chewy, avoid overbaking. Remove them when edges are set but centers are still soft; they will continue cooking while cooling.

Storage and Freezing

• Room Temperature: Store in an airtight container for 2-3 days. If stacking, use parchment paper between layers.

• Refrigeration: Keeps well in an airtight container for up to one week; taste best at room temperature.

• Freezing: For baked and unfrosted cookies, freeze in a single layer until solid, then store in a freezer-safe bag. For frosted cookies, freeze them first, then store with parchment paper layers.

Fun Variations

• Different Cake Mix: Swap in any flavor of cake mix, like lemon, for a new twist!

• Extra Lemon Flavor: Add a teaspoon of lemon extract or more lemon zest for a stronger citrus punch.

• Fruit Glaze: Use strawberry puree mixed with powdered sugar for a fruity glaze instead of lemon.

• Festive Touch: Top cookies with colorful sprinkles to make them festive for parties or special occasions.

• Chocolate Dipping: Dip half of each cooled cookie in melted chocolate for a delicious twist.

• Mix-ins: Add ½ cup of white chocolate chips or freeze-dried strawberries for added texture and flavor.

Be sure to save this recipe to your favorite Pinterest board for easy access later! Enjoy your baking adventure!