Strawberry Lemonade Cake Mix Cookies Recipe
Imagine biting into a bright pink cookie bursting with strawberry flavor, kissed by a tangy lemon twist, and finished with a snowy dusting of powdered sugar. These Strawberry Lemonade Cake Mix Cookies deliver pure summer joy in every bite! Whether you need an easy bake sale treat, a cheerful party platter, or just a fun baking project with the kids, this recipe brings a dash of sunshine to any table. With minimal prep and maximum flavor, you’ll fall head over heels for how quick these cookies are to make, and even quicker to disappear!
Ingredients You’ll Need
One look at the ingredient list and you’ll see just how wonderfully uncomplicated these cookies are. Each piece plays a starring role, combining to create a treat that’s soft, zesty, and packed with fresh strawberry-lemon flavor. Here’s what you’ll need and why:
- Strawberry cake mix (15.25 oz box): The secret shortcut for instantly bright, berry-filled cookies with the perfect soft texture.
- Vegetable oil (1/3 cup): Keeps the cookies tender and moist without overpowering the other flavors.
- Large eggs (2): Add structure and richness, helping everything bind together.
- Lemon juice (1 tablespoon): Brings that refreshing lemonade zing for a flavor pop.
- Lemon zest (1 teaspoon): Packs in concentrated lemon aroma and flavor for a little extra tartness.
- White chocolate chips (1/2 cup, optional): Give a creamy sweetness that balances the fruitiness (and look so pretty in the pink dough!).
- Powdered sugar for dusting (optional): Adds a lightly sweet, festive finish and a playful presentation.
How to Make Strawberry Lemonade Cake Mix Cookies
Step 1: Prep Your Oven and Baking Sheet
Set yourself up for cookie success! Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. This ensures your cookies bake evenly and lift right off the pan — no sticky mess or overbrowning bottoms.
Step 2: Mix the Cookie Dough
Grab a big mixing bowl and pour in the strawberry cake mix. Add the vegetable oil, two eggs, tangy lemon juice, and fresh lemon zest. Mix everything together with a spatula or hand mixer until a thick, glossy dough forms. This should only take a minute, and you’ll love how vibrant and fragrant it gets!
Step 3: Add White Chocolate Chips (Optional But Delicious!)
If you want a little extra decadence, gently fold in the white chocolate chips. They create creamy pockets that taste wonderful with the strawberry-lemon base. If you skip them, the cookies will still be amazing, just a touch less sweet.
Step 4: Shape and Place Your Cookies
Use a tablespoon or a small cookie scoop to portion out the dough. Roll each scoop between your hands to form a ball and set them on the prepared baking sheet, leaving about 2 inches of space between each one. This ensures beautiful, evenly baked cookies that don’t stick together.
Step 5: Bake to Perfection
Pop the tray in the oven for 9–11 minutes. You’re looking for set edges and centers that still appear just a tiny bit soft — they’ll firm up as they cool. Watch closely; these pretty pink cookies bake quickly because of their color and ingredients!
Step 6: Cool and Dust with Powdered Sugar
Let the cookies rest on the baking sheet for 5 minutes to set up, then transfer to a wire rack to cool completely. Once cool, give them a generous sprinkle of powdered sugar for a whimsical, summery finish.
How to Serve Strawberry Lemonade Cake Mix Cookies
Garnishes
Nothing jazzes up a batch of Strawberry Lemonade Cake Mix Cookies like a cloud of powdered sugar or a few strips of extra lemon zest on top. If you want to get extra fancy, add a drizzle of melted white chocolate or push a single freeze-dried strawberry piece into each cookie.
Side Dishes
Pair these cookies with a big glass of cold strawberry lemonade (naturally!), or a scoop of vanilla ice cream for sunny-day perfection. They’re excellent alongside berry fruit salad, creamy yogurt parfaits, or classic afternoon tea spreads.
Creative Ways to Present
Stack the cookies in mason jars for pretty, portable gifts, or arrange them in rainbow order with other colorful treats. For parties, serve on a platter with fresh lemon and strawberry slices, or pierce them with cute paper straws for a cookie “pop” effect. The cheerful color always gets a smile!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Lemonade Cake Mix Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for about five days — if they last that long! If stacking, place parchment between layers to keep the powdered sugar from sticking.
Freezing
These cookies freeze beautifully! Let them cool completely, then pack in single layers in a freezer-safe container, separating layers with parchment. They’ll keep for up to three months. Thaw at room temperature and dust with fresh powdered sugar just before serving.
Reheating
If you like your cookies slightly warm, pop them into a 300°F oven for 3–4 minutes, or zap in the microwave for 8–10 seconds. This brings back that just-baked soft texture and revives the wonderful aroma.
FAQs
Can I use a different cake mix flavor in this recipe?
Absolutely! Lemon cake mix will give cookies a more tart lemon-forward flavor. Feel free to experiment with other fruity blends, but for the signature summer taste of Strawberry Lemonade Cake Mix Cookies, stick with strawberry and add the lemon elements.
Do I have to include the white chocolate chips?
Nope — they’re totally optional. They add a sweet, creamy touch, but the cookies are just as tasty (and a little more tart) without them. You can swap in chopped white chocolate, freeze-dried strawberries, or simply leave them plain.
How can I make the cookies extra lemony?
For a bigger lemon punch, add 1/4 teaspoon of lemon extract along with the juice and zest. You could even sprinkle a bit of extra lemon zest on top before baking for bold citrus flavor in every bite.
What’s the best way to shape the cookies?
A standard tablespoon or a small cookie scoop works well for even sizing and round shapes. If you want uniform cookies, roll each between your hands before placing on the baking sheet. For extra flair, slightly flatten the tops before baking.
Can I make the dough ahead of time?
Yes! You can mix the dough, cover tightly, and refrigerate for up to 24 hours before baking. Cold dough will spread a bit less, so your cookies may be slightly puffier — still soft and delicious.
Final Thoughts
Every batch of Strawberry Lemonade Cake Mix Cookies is like a bite of sunshine, and I’m genuinely excited for you to try them! With a few pantry staples and less than a half-hour, you can whip up a treat that’s as fun to make as it is to eat. Gather your loved ones, share some giggles, and let these bright cookies spread a little extra happiness in your kitchen.
Print
Strawberry Lemonade Cake Mix Cookies Recipe
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Lemonade Cake Mix Cookies are a delightful treat that perfectly blends the flavors of strawberry and lemon into a soft, chewy cookie. With the convenience of a cake mix, these cookies come together quickly for a burst of fruity sweetness in every bite.
Ingredients
For the cookies:
- 1 box strawberry cake mix (15.25 oz)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup white chocolate chips (optional)
For dusting:
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, lemon juice, and lemon zest. Mix until a thick dough forms. Fold in the white chocolate chips, if using.
- Shape and bake: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes, or until the edges are set and the centers are slightly soft.
- Cool and dust: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar if desired.
Notes
- For extra zing, add a few drops of lemon extract.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can also use a lemon cake mix with chopped freeze-dried strawberries for a twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
