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Strawberry Lemonade Cookies

Gimme Some Oven Recipe by

Strawberry Lemonade Cookies

The best of both strawberry and lemon cake-mix cookie worlds!

  • Prep Time 15 min
  • Total Time 10 min
  • Servings 40
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Strawberry Lemonade Cookies  

As prepared by Gimme Some Oven

For all of you who love a refreshing glass of strawberry lemonade, those classic flavors have now found their way into your oven.

Introducing -- Strawberry Lemonade Cookies!

These simple cake-mix swirl cookies combine the best of both strawberry and lemon worlds.  Simply mix up both cookie batters, and roll together two pieces of dough to form a single dough ball, then have fun watching as they bake up in a cute “swirl” cookie design.

Definitely the perfect summer cookie!  Many thanks to Mother’s Mementos for the inspiration.

Here’s the how-to:


Betty Crocker strawberry and lemon cake mixes.

Begin with two boxes of Betty Crocker Super Moist Cake Mix – strawberry and lemon.


Lemon cake mix batter.

Whip up two batches of cake mix cookie batter according to recipe instructions – one strawberry, one lemon.


Lemon and strawberry cake mix batter together to form a cookie.

Then take a rounded teaspoon-full of each dough, and roll them together in your hand until they become a single ball.  Place on the baking sheet and repeat with remaining dough.  Bake for 375 degrees for about 10 minutes or until cooked.  Then remove and let cool.


Strawberry Lemonade Cookies baked.

And then look at your beautiful creation!


Strawberry Lemonade Cookies with icing.

If you’d like, whip up a batch of simple icing, and drizzle it on the cookies once they have cooled to room temp.  Or you can leave them plain.


Strawberry Lemonade Cookies ready to eat.

Either way, they are sweet and delicious.  Enjoy!

Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
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Strawberry Lemonade Cookies


(15.25 ounce) Betty Crocker Super Moist lemon cake mix
(15.25 ounce) Betty Crocker Super Moist strawberry cake mix
cup vegetable oil (divided)
teaspoons lemon juice
cups powdered sugar (divided)
tablespoons milk


  • 1 Preheat oven to 375 degrees F.
  • 2 Begin by making the two cake mixes. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly.
  • 3 Remove batters from fridge, and take 2 rounded teaspoons of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball.
  • 4 Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough.
  • 5 Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.
  • 6 To make the glaze (optional), whisk together 1 cup powdered sugar with 1-2 tablespoons of milk until combined. Add more milk to thin the glaze if needed. Drizzle with a fork or piping bag onto the cookies once they have reached room temperature.
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