Strawberry lemonade cookie recipe
This strawberry Lemonade Cookie recipe, topped with a delightful icing drizzle, strikes the perfect balance between sweetness and softness. Using cake mix, they are quick and easy to make.
Enjoy this Strawberry Lemonade Cookie recipe, a delightful summer dessert that’s sure to please.
But my previous easy Cookie bowl recipe with few ingredients is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.
Ingredients strawberry lemonade cookie recipe
- 1 box Strawberry Cake Mix
- 1 box Lemon 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
Instructions strawberry lemonade cookie recipe
- In a medium bowl, whisk together 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in the lemon cake mix until well combined. Set aside.
- In another medium bowl, repeat the process with the remaining 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in the strawberry cake mix until well combined. Set aside.
- Refrigerate both doughs for at least 30 minutes to firm them up.
Cookie Preparation:
- Preheat your oven to 375°F.
- Generously sprinkle powdered sugar on two separate plates.
- Using a 1/2 tablespoon, scoop out the lemon dough and strawberry dough separately onto the powdered sugar-covered plates. Each plate should have about 12 dough balls.
- Roll each dough ball until smooth.
- Combine 1 lemon dough ball and 1 strawberry dough ball, rolling them together between your hands until smooth. Place the combined dough ball on a prepared cookie sheet. Repeat until you’ve filled the sheet.
- Bake the cookies for 9-13 minutes or until the edges are slightly golden brown. Let them cool.
Icing strawberry lemonade cookie recipe
- In a bowl, whisk together 2/3 cup powdered sugar and 2 tablespoons cold water or lemon juice until smooth.
- Drizzle the icing over the cooled cookies.
Tips for Enhancing Your Cookies:
- Add freshly sliced strawberries to the top of the cookie dough halfway through baking.
- Incorporate lemon zest into both the lemon and strawberry cookie doughs.
- Include white chocolate chips in the cookie dough before baking.
- Use lemon juice instead of water in the icing recipe.
- Integrate your favorite sprinkles into the dough.
- Double the frosting and dip the cookies into the lemon icing for extra flavor.
Take cookies to the next level.
To elevate these summer cake mix cookies, here are some creative adjustments you can make to the recipe:
- Enhance the strawberry flavor by adding freshly sliced strawberries to the top of the cookie dough halfway through baking. This adds a burst of freshness and juiciness to the cookies, making them even more delightful.
- Infuse both the lemon and strawberry cookie doughs with extra zing by incorporating lemon zest. The zest adds bright citrus notes that complement the flavors of the cookies beautifully.
- For added texture and richness, consider mixing in white chocolate chips into the cookie doughs before baking. The creamy sweetness of the white chocolate enhances the overall flavor profile of the cookies.
- Substitute water with lemon juice in the icing/frosting recipe to give it a tangy twist. The lemon juice adds a refreshing citrus kick to the frosting, balancing out the sweetness of the cookies.
- Get creative with your cookie dough by incorporating your favorite sprinkles. Adding colorful sprinkles not only adds visual appeal but also adds a fun crunch to every bite.
- For an extra indulgent treat, double the frosting and dip the cookies into the lemon icing. This adds a generous layer of tangy sweetness to the cookies, making them utterly irresistible.
By incorporating these creative variations, you can take your strawberry lemonade cookies to the next level, making them even more memorable and delicious.
Frequently Asked Questions (FAQs) about strawberry lemonade cookie recipe
Q: Can I use any brand of cake mix for this recipe?
A: Yes, you can use any brand of strawberry and lemon cake mix for these cookies. Just make sure they are the standard size boxes (usually around 15.25 ounces).
Q: Can I make these cookies ahead of time?
A: Absolutely These cookies store well in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.
Q: Can I substitute fresh lemon juice for the lemon cake mix?
A: While fresh lemon juice can add a nice tangy flavor, it’s best to use the lemon cake mix as directed in the recipe to ensure the right texture and consistency of the cookies.
Q: Can I skip refrigerating the dough?
A: Refrigerating the dough helps firm it up, making it easier to handle and preventing the cookies from spreading too much during baking. It’s recommended not to skip this step for the best results.
Q: Can I adjust the sweetness of the icing?
A: Absolutely If you prefer a less sweet icing, you can reduce the amount of powdered sugar or add a bit more lemon juice to balance the sweetness.
Q: Can I add nuts or other mix-ins to these cookies?
A: Yes, you can add chopped nuts, white chocolate chips, or dried fruit to the cookie dough for extra flavor and texture. Just make sure to adjust the amounts accordingly.
Q: How many cookies does this recipe yield?
A: This recipe makes approximately 45 cookies, depending on the size of the dough balls you roll.
Enjoy baking these delicious Strawberry Lemonade Cookies.
Pink Lemonade Cookies
Pink Lemonade Cookies bring a taste of summer to any occasion. With their delightful swirls of strawberry and lemon flavors, these cookies are reminiscent of lazy days at the lake and picnics in the park. The combination of tartness and sweetness makes them irresistible, perfect for satisfying your sweet tooth on warm days.
As the sun shines and spring blooms, thoughts of summer abound. These cookies capture the essence of the season, evoking memories of kids’ lemonade stands and carefree afternoons. The anticipation of summer adventures is heightened with each batch of these delightful treats.
Easy lemonade cookie recipe
Crafted with simple ingredients, including cake mix, these cookies are easy to whip up whenever the craving strikes. The process of swirling together the strawberry and lemon batters creates charming patterns that add a touch of whimsy to any gathering.
Whether you’re enjoying the warmth of summer or yearning for its arrival, Pink Lemonade Cookies promises to bring joy with every bite.
NUTRITION
Calories: 140kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 18mgSodium: 155mgPotassium: 12mgSugar: 15gVitamin A: 25IUVitamin C: 0.2mgCalcium: 45mgIron: 0.5mg
Nutritional information is an estimate only and is not guaranteed to be accurate.
If you love this strawberry lemonade cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this strawberry lemonade cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments. Feel free to share your baked creations by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username crispy cookies. I am so excited to see your delicious baking endeavors.
HAPPY BAKING🍪🍪🍪
Strawberry lemonade cookie recipe 2024
Ingredients
- 1 box Strawberry Cake Mix
- 1 box Lemon Cake Mix
- 4 large eggs divided
- ⅔ cup vegetable oil
- 3 teaspoons lemon juice
- ⅔ cup powdered sugar
- 2 tablespoons cold water or lemon juice
- 1 ½ cups powdered sugar
Instructions
- Instructions:
- In a medium bowl, whisk together 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in the lemon cake mix until well combined. Set aside.
- In another medium bowl, repeat the process with the remaining 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in the strawberry cake mix until well combined. Set aside.
- Refrigerate both doughs for at least 30 minutes to firm them up.
- Cookie Preparation:
- Preheat your oven to 375°F.
- Generously sprinkle powdered sugar on two separate plates.
- Using a 1/2 tablespoon, scoop out the lemon dough and strawberry dough separately onto the powdered sugar-covered plates. Each plate should have about 12 dough balls.
- Roll each dough ball until smooth.
- Combine 1 lemon dough ball and 1 strawberry dough ball, rolling them together between your hands until smooth. Place the combined dough ball on a prepared cookie sheet. Repeat until you've filled the sheet.
- Bake the cookies for 9-13 minutes or until the edges are slightly golden brown. Let them cool.
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