These Strawberry Lemon Cake Mix Cookies are the answer to your sweet cravings. With just five simple ingredients, these chewy cookies are the perfect combination of sweet strawberry and the zesty tang of lemon in every bite.
Easy Cake Mix Strawberry Lemonade Cookies
Whenever summer BBQs or potlucks roll around, you can bet I’m whipping up a batch of these delicious Cookies. With their fresh and fruity flavors, they’re the ultimate embodiment of summer, and let’s be real: who wants to spend hours in a hot kitchen when there’s fun to be had outside? That’s why I love the simplicity of cake mixes—they’re my secret weapon for easy desserts, delivering maximum flavor with minimal effort.
If you love easy lemon desserts, check out my Lemon Oreo Truffles!
Simple Ingredients
- Box of strawberry cake mix – Creates the base for the pink strawberry side of the cookie. I used Duncan Hines boxed cake mix.
- Box of lemon cake mix – Creates the base for the yellow lemon side of the cookie.
- Canola oil – Adds moisture to the cookie dough for a tender texture.
- Large Eggs – Binds and leavens the cookies and give structure.
- Powdered sugar – Used to roll the cookies in before baking to create a crinkle texture and add sweetness.
Making the Cookies
- Preheat and prepare – Preheat the oven to 350°F and line three large cookie sheets with parchment paper or a silicone mat to prevent sticking.
- Mix strawberry dough – In a large bowl, combine the strawberry cake mix, ⅓ cup of canola oil, and 2 eggs until well mixed.
- Mix lemon dough – In another large bowl, mix the lemon cake mix, remaining ⅓ cup of canola oil, and eggs until thoroughly combined.
- Form dough balls – Scoop 1 tablespoon of strawberry cookie dough and 1 tablespoon of lemon dough, and gently roll them together to form a ball.
- Coat with powdered sugar – Roll the dough balls in powdered sugar until evenly coated, then place them on the prepared baking sheets, ensuring 2 inches of space between each cookie.
- Bake – Bake for 9-11 minutes or until the edges are set.
- Cool and enjoy – Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a wire rack to finish cooling completely. Enjoy!
Variations and substitutions
Oil options – Any neutral-flavored oil can be used to make the cookies. Vegetable, canola, or grapeseed oils are all excellent choices.
Enhanced lemon flavor – To boost the lemon flavor in the cookies, mix 2-3 teaspoons of lemon zest into the dough along with the lemon cake mix.
Optional glaze – Add a tangy lemon glaze to the cookies by combining 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle the glaze over the top of the cookies once cooled for an extra burst of lemony sweetness.
White chocolate addition – For added sweetness and richness, fold 1 cup of white chocolate chips into each flavor batter before scooping and baking.
Tips for success
- Refrigerate dough – If the cookie dough is too sticky to work with directly after mixing it, you can refrigerate it for 20-30 minutes. This will make it easier to handle and roll into balls.
- Use a cookie scoop – I recommend using a cookie scoop to scoop the dough. This ensures that all the cookies are uniform in size, which promotes even baking.
- Prep dough in advance – Scoop all of the strawberry dough and place the balls on a plate. Then, scoop all the lemon cookie dough balls before rolling the two flavors together. Working in batches like this allows the dough to dry slightly, making it less sticky when combining the two flavors into a ball.
- Handle with care – Be gentle when rolling the two dough flavors together to form the cookie. You don’t want the two flavors to mix, so handle them delicately.
- Spacing is key – The cookies will spread while baking, so ensure you leave enough space between each cookie on the cookie sheet to accommodate this. This prevents them from merging into one another.
How to store the strawberry lemon cookies
Store leftover cookies in an airtight container at room temperature for 4-5 days.
The cookies can be frozen for up to three months. Place a sheet of wax or parchment paper between layers to prevent the cookies from sticking. Thaw the cookies at room temperature before serving.
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Strawberry Lemon Cake Mix Cookies
Ingredients
- 1 (15.25 ounce) box of strawberry cake mix
- 1 (15.25 ounce) box of lemon cake mix
- ⅔ cup canola oil divided
- 4 large eggs divided
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line three large cookie sheets with parchment paper.
- In a large bowl, mix the strawberry cake mix, ⅓ cup of oil, and 2 eggs until combined.
- In another large bowl, mix the lemon cake mix, remaining ⅓ cups of oil, and eggs until combined.
- Scoop 1 tablespoon of strawberry dough and 1 tablespoon of lemon dough, then gently roll together to form a ball.
- Roll each dough ball in powdered sugar and place on the prepared sheets, leaving 2 inches between each.
- Bake for 9-11 minutes or until the edges are set. Let the cookies cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
- Allow the glaze to set before serving or storing.
Notes
- Store leftover cookies in an airtight container at room temperature for 4-5 days.
- The cookies can be frozen for up to three months. Place a sheet of wax or parchment paper between layers to prevent the cookies from sticking. Thaw the cookies at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.