• sunshinebakingprincess

Strawberry Lemonade Cookies

Strawberry lemonade is such a refreshing and delicious beverage. Why not make it into a cookie? These easy & delicious cookies are made from boxed cake mix, oil, eggs, and lemon juice. Simple and yet decadent. And you can make them all year round!



These beautiful babies are as delicious as they look! Made with boxed cake mix, it makes it super easy to make. It is also what makes them soft and fluffy.


Make doughs then chill for 20 minutes in refrigerator

Using same size ice cream scoops add the two flavors together to make one dough ball.


Toss dough balls in powdered sugar then place on parchment lined baking sheet pan.

The powdered sugar is what give them that crackled look. You can forgo this step if you do not like that look or if you're trying to reduce your sugar intake. But be careful shaping them, as the dough will be sticky. As a substitute for dusting your hands with powdered sugar, as seen in my TIPS below; you could spray your hands with cooking spray.




TIPS & TRICKS

  • No ice cream scoop?- No problem. Just use a spoon. Spoon similar amount together. Try to stay consistent in size so your cookies are similar in size as well.

  • Sticky dough!- The dough will be sticky! Tip: lightly dust your hands in powdered sugar before rolling dough into balls. This will help them from sticking to your hands. Just do not use too much as the two doughs will not stick together.

  • Freeze dough- You can freeze the raw dough for up to 3 months. Shape dough into balls first, freeze in an airtight container, then let dough thaw in refrigerator prior to baking.




VARIATIONS

  • Mix up the look: Instead of just doing half and half, use your hands to make different swirl patterns of the two colors. Fun for the kids too! Just see my tip above about sticky dough.

  • Add white chocolate chips- add about 1 cup white chocolate chips to each dough to add another element to these cookies

  • Finish with a white chocolate drizzle- Melt some white chocolate and drizzle with a fork, spoon, or even a piping bag. You could even dye the white chocolate pink and/or yellow with gel food coloring.

  • Finish with a white sugar glaze drizzle- Whisk together 1 cup of powdered sugar and 1 tsp of water or milk and drizzle like the white chocolate above.

  • Rolled/ swirled dough- Roll out like cinnamon roll dough. Place one dough on top of the other, roll, chill, then slice and bake. See collage pic below. The thinner the dough, the more swirl you'll get. (Note: this amount of dough in the picture was only a small portion of total recipe) TIPS: chilling the dough after rolling it, helps keep its shape. Use a very sharp knife or unflavored floss or string to slice. Depending on the size you slice, will make the baking time vary. The smaller size, the less time you need in the oven. Also, I rolled it using plastic wrap to keep it from sticking.



Strawberry Lemonade Cookies Recipe

Yield: About 2 dozen 3 inch cookies

Strawberry boxed cake mix 1 box

Lemon boxed cake mix 1 box

Eggs 4

Vegetable Oil 2/3 cup

Lemon juice 2 tsp

Powdered sugar 1/2 cup for tossing


  1. Mix the lemon cake box mix with 1/3 cup vegetable oil, 1 tsp lemon juice and 2 eggs. Cover.

  2. Mix the strawberry cake box mix with 1/3 cup vegetable oil, 1 tsp lemon juice and 2 eggs. Cover.

  3. Let both doughs chill in the refrigerator for 20 minutes to firm up.

  4. Meanwhile preheat the oven to 375F.

  5. After the 20 minutes, scoop each dough and combine flavors to make one dough ball. Toss in powdered sugar and place on a parchment lined sheet pan and lightly press to flatten slightly. Place 2 inches apart because they will spread slightly.

  6. Bake for 8-10 minutes.

  7. Allow to cool on the pan for about 2 minutes then transfer to a wire cooling rack to finish cooling.

Store in an airtight container. Best eaten the same day, up to 3 days.

You can freeze raw dough and bake later. See note above in TIPS & TRICKS.





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