Pantry staples win again in these Strawberry Lemonade Cookies. Grab a boxed cake mix to whip up these super easy three-ingredient cookies.
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Why you will love this recipe
If you love a refreshing glass of strawberry lemonade, you will love the flavors in these cookies. Strawberry lemonade cookies are perfect for spring but can be enjoyed any time of year.
- Time-saving recipe—This easy recipe will satisfy your cookie craving in less than 15 minutes. There is no need to make cookies from scratch. Keep cake mix in your pantry to whip up these treats at any time.
- Just three ingredients - a boxed mix, eggs, and oil - are all you need to make these fuss-free cookies. Add a simple powdered sugar glaze for the perfect icing on the cake!
- You can use any flavor of cake mix. Get creative—the flavor combinations are endless. Try my perfect-for-fall Spice Cake Mix Cookies.
Ingredients
These cookies come together easily with ingredients that you likely have on hand already.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
- Add the cake mix, oil, and eggs to a mixing bowl. Using a hand-held mixer, or by hand, beat until the batter is fully combined.
- Using a 1-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving room in between for the cookies to spread.
- Bake for 8 minutes until just set. Remove the cookies before the top starts to brown. Cool on the pan for 5 minutes before transferring to a cooling rack.
- For the icing, add the powdered sugar, lemon juice, and melted butter to a small bowl. Whisk until combined.
- Frost the cookies and let the icing set up before storing.
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📖 Recipe Card
Strawberry Lemonade Cookies
Save this recipe!
We'll email this post to you, so you can come back to it later!
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Ingredients
Cookies
- 1 15.25 ounce box strawberry cake mix (note 1)
- 2 large eggs
- ⅓ cup canola oil (or vegetable oil)
Frosting
- 2 tablespoons unsalted butter (melted)
- 1 ½ cups powdered sugar
- lemon juice
Instructions
- Preheat the oven to 350℉. Line a sheet pan with parchment paper.
- In a mixing bowl, combine the cake mix, eggs, and oil. Stir until well combined.
- Using a 1-tablespoon cookie scoop, portion the dough onto the sheet pan. Bake for 8 minutes until just set. The cookies should NOT turn brown on top. Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.
- For the frosting, add the powdered sugar, butter, and lemon juice to a small bowl. Start with the juice from ½ of the lemon, depending on how lemony you want the frosting. If necessary, you can add a squirt of milk (or more sugar) to get the spreading consistency you desire.
- Using an offset spatula, spread the frosting on the cookies. Let the frosting set up before storing them in an airtight container. Separate the layers with parchment paper. The cookies will keep for up to 4 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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