Strawberry Lemonade Cookies

By MJH

These strawberry lemonade cookies mix sweet, tart, and fruity into a cakey, soft cookies. Perfect anytime, but especially in spring.

Ingredients

• GLAZE:
• 1 (15.25-ounce) Betty Crocker Super Moist lemon cake mix
• 1 (15.25-ounce) Betty Crocker Super Moist strawberry cake mix
• 4 eggs
• 2/3 cup vegetable oil, divided
• 2 teaspoons lemon juice
• 2 cups powdered sugar, divided
• 1-2 tablespoons milk

Preparation

Step 1

Preheat oven to 375°F.

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 and mix until well blended.

Cover and refrigerate each bowl for 20 minutes to firm slightly.

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. 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.

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.

To make the glaze, whisk together powdered sugar with 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.