Strawberry Lemonade Cookies

  • Prep 25 min
  • Total 40 min
  • Servings 40

Ingredients

  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
  • 4 eggs
  • 2/3 cup vegetable oil (divided)
  • 2 teaspoons lemon juice
  • 2 cups powdered sugar (divided)
  • 1 tablespoon milk

Steps

  • 1
    Preheat oven to 375°F.
  • 2
    Begin by making the two cake mixes
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.

No nutrition information available for this recipe
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