Strawberry Lemonade Cookies

“Strawberry Lemonade Cookies are tangy, sweet and drizzled with lemon icing. The best part… they are made with cake mix for super soft and chewy cookies perfect for summer!”

- The Delicious Spoon

strawberry cake mix

key ingredient:


– eggs; divided – vegetable oil – strawberry cake mix – lemon cake mix – lemon zest – powdered sugar; divided – lemon juice


Strawberry Lemonade Cookies


40 Cookies



prep time

15 Minutes


North American

1. Add two eggs and a 1/3 cup vegetable oil to a bowl and mix. Add in the lemon cake mix  and all of the lemon zest and stir to combine. Repeat in a separate bowl with the strawberry cake mix but this time with no lemon zest.


2. Cover each bowl and chill for a 1/2 hour.


3. Preheat the oven to 350°F.


4. Add a 1/2 cup of powdered sugar a small bowl. Scoop a 1/2 tbsp of lemon cookie dough and a 1/2 tbsp of strawberry cookie dough and place the two halfs together. Gently roll the two flavours into a ball trying not to blend them too much.  Roll the combined cookie ball in powdered sugar and place on a lined baking sheet.


5. Bake for 10-13 minutes or until the top of the cookie has cracked. Remove from the oven and let cool for 5 minutes on the cookie sheet. Then transfer them to a cooling rack and let them cool completely.


6. In a medium bowl the remaining powdered sugar and lemon juice. Stir until smooth.  It should be thin enough to drizzle but not watery. If too thick add a tsp of water or lemon juice at a time to get the desired consistency.  To thin, add more icing sugar to thicken.


7. Once cookies are completely cooled place the cookies back on a lined sheet.  They don't need to be spread out just not stacked. Then use a small spoon to drizzle the lemon sugar icing over top. Let set for one hour and serve.



Visit The Delicious Spoon for more notes and tips for making the BEST Strawberry Lemonade Cookies!


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