These soft and chewy Strawberry Lemonade Cake Mix Cookies taste like sipping on your favorite summer beverage. Easy to make with convenient shortcuts, these pink lemonade cookies are the best combination of sweet and tart. No wonder they’re so popular on Pinterest!

a couple of Strawberry Lemonade Cake Mix Cookies on a white surface drizzled with white icing.

Our super simple Strawberry Lemonade Cake Mix Cookies recipe lets you skip the sip from the lemonade stand and bake the same refreshing flavors from a box! They taste like a burst of bright sunshine with a sweet and tangy glaze drizzled over the top.

Why make separate Lemon Cake Mix Cookies and Strawberry Cake Mix Cookies when you can merge the two together? What better way to savor the spring and summer than when the two are baked together!

Recipe Name Ingredients

Strawberry Lemonade Cake Mix Cookies ingredients.

Strawberry cake mix: Provides the strawberry flavor and pretty pink hue to half of the cookies. Plus, all of the dry ingredients are pre-measured and packaged in the box!
Lemon cake mix: Adds a tangy lemon flavor and yellow color to the other half of the cookies. Like the strawberry cake mix, it simplifies the cookie recipe with pre-measured ingredients.
Vegetable oil: Keeps the cookies soft and chewy with a moist and tender texture. Any neutral flavored oil can be used to make the cookies. Vegetable, canola or grapeseed oils are all great options.
Eggs: Ensures the cake mix right balance of moisture and structure.
Powdered sugar: Adds sweetness to the glaze to offset the tang.
Lemon juice: Adds a fresh, tangy flavor to the glaze. You can use milk or water to make the glaze if you find the lemon juice too tart.

See the recipe card for full information on ingredients and quantities.

a couple of Strawberry Lemonade Cake Mix Cookies on a cooling rack.

How to Make Strawberry Lemonade Cake Mix Cookies

Make The Strawberry Cookie Dough: Mix together the strawberry cake mix, oil, and eggs.
Make The Lemon Cookie Dough: Mix together the lemon cake mix, oil, and eggs.
Scoop and Roll Round: Roll together a scoop of strawberry dough with a scoop of lemon dough to form a ball. Place on lined cookie sheets.
Bake: Bake at 350 degrees Fahrenheit for 9-11 minutes or until the edges are set. Cool on the cookie sheet for 5 minutes.
Garnish With Glaze: Mix together the powdered sugar and lemon juice. Drizzle the glaze over the cooled cookies.
Serve: Allow the glaze to set before serving or storing. Enjoy!

Make the strawberry cookie dough. Make the lemonade cookie dough. Roll together a scoop of strawberry dough with a scoop of lemon dough to form a ball. Bake. Drizzle the glaze over the cooled cookies.

Serving Suggestions

Looking for liquid lemonade recipes to sip alongside your strawberry lemon cookies? Check out my list of beverages, from frozen Lemonade to fresh, boozy lemonade, lemonade pie, and everything in between!

a stack of Strawberry Lemonade Cake Mix Cookies drizzled with white icing on top.

Tips & Variations

Cool Before Covering: Ensure the cookies have cooled completely before applying the glaze. If you apply the glaze to warm cookies, it will melt into them.
Stop the Sticking: If the cookie dough is too sticky to work with directly after mixing it, refrigerate it for 20-30 minutes, which will make it easier to handle.
Leave Space For Spreading: The cookie dough balls will spread while baking, so ensure you leave at least 2 inches between each cookie to accommodate this.
Scoop The Same Size: I recommend using a cookie scoop to scoop the dough so the cookies are all the same size.
Don’t Mix The Dough: Be gentle when rolling the two dough flavors together to form the cookie. You do not want the two flavors to mix together.
Make It More Lemony: To enhance the lemon flavor in the cookies, you can mix 2-3 teaspoons of lemon zest into the dough.
Top The Treats: If the glaze is too thin, add more powdered sugar. If it is too thick, add more lemon juice. If you prefer, you can also drizzle with melted white chocolate, a dusting of powdered sugar, or even spread your favorite frosting on top.

Proper Storage

To Store: Store leftover cookies in an airtight container at room temperature for 4-5 days.
To Freeze: 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.

a pile of Strawberry Shortcake Cake Mix Cookies on a white surface drizzled with glaze.

More Cake Mix Cookies Recipes

If you tried this Strawberry Lemonade Cake Mix Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote

Strawberry Lemonade Cake Mix Cookies

Author — Jennifer Fishkind

Serves —

Strawberry Lemonade Cake Mix Cookies are sweet and tangy twist on traditional single-toned cookies, combining the best of both flavors into one delightful treat.

Print Rate Pin Save

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

▢ 15.25 ounces box of strawberry cake mix
▢ 15.25 ounces box of lemon cake mix
▢ ⅔ cup vegetable oil divided
▢ 4 large eggs divided
▢ 1 cup powdered sugar
▢ 1½-2½ tablespoons lemon juice

Instructions

Preheat the oven to 350°F and line three large cookie sheets with silicon mats or parchment paper.
In one 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. Place on 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.
Once the cookies have cooled, mix the powdered sugar and 1 ½ tablespoons of lemon juice. Add additional lemon juice, 1 teaspoon at a time, until the desired consistency for glaze is reached. Drizzle the glaze over the cookies using a spoon or piping bag fitted with a small tip.
Allow the glaze to set before serving or storing.

Jenn’s Notes

Storage:

To Store: Store leftover cookies in an airtight container at room temperature for 4-5 days.
To Freeze: 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.

Tips:

Ensure the cookies have cooled completely before applying the glaze. If you apply the glaze to warm cookies, it will melt into them.
If the cookie dough is too sticky to work with directly after mixing it, you can refrigerate it for 20-30 minutes, which will make it easier to handle.
The cookie dough balls will spread while baking, so ensure you leave at least 2 inches between each cookie to accommodate this.
I recommend using a cookie scoop to scoop the dough so the cookies are all the same size.
Be gentle when rolling the two dough flavors together to form the cookie. You do not want the two flavors to mix together.
To enhance the lemon flavor in the cookies, you can mix 2-3 teaspoons of lemon zest into the dough.
If the glaze is too thin, add more powdered sugar. If it is too thick, add more lemon juice. If you prefer, you can also drizzle with melted white chocolate, a dusting of powdered sugar, or even spread your favorite frosting on top.