These Strawberry Lemonade Cookies are the simplest sweet treat! You can whip up these three-ingredient cookies using a boxed cake mix. Topped with a simple, three-ingredient frosting, these sweet gems come together in less than twenty minutes.
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Cake mix is a versatile pantry staple for creating special treats like this vanilla almond cake, these cake mix peanut butter fudge bars, and even cookies!
If you love a refreshing glass of strawberry lemonade, you will love the flavors in these cake-mix strawberry lemonade cookies.
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Why This Recipe Works
- 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 anytime.
- Just three ingredients—A boxed mix, eggs, and oil are all you need to make these fuss-free cookies. Add a simple powdered sugar frosting for the perfect finishing touch!
- No need to chill the dough. Just mix, bake, and enjoy!
- You can use any flavor of cake mix. Get creative—the flavor combinations are endless. Try my perfect-for-fall spice cake mix cookies.
- These festive cookies are perfect for spring but can be enjoyed anytime. Serve them for tea with strawberry tea sandwiches and this heart-shaped cookie cake.
Ingredient Notes
Cookies
- Cake mix: A 15.25-ounce box of cake mix is needed for this recipe. I use Duncan Hines.
- Oil: Use a neutral-flavored oil such as canola or vegetable.
Icing
See the recipe card for complete instructions and ingredient amounts.
Variations
- Stir in white chocolate chips.
- Add lemon zest to the dough.
- Roll the dough in granulated or powdered sugar to give the cookies a crackly top.
- Try different cake mix flavors:
- Red velvet cake mix with cream cheese frosting
- Chocolate cake mix with peanut butter frosting
- Devil's Food cake mix with coconut frosting
- Spice cake mix with maple frosting
How to Make Strawberry Lemonade Cookies
Step 1: Add the cake mix, oil, and eggs to a mixing bowl. Stir the ingredients together until fully combined.
Step 2: Portion the dough onto a parchment-lined pan using a one-tablespoon scoop, leaving room in between the cookies.
Step 3: Bake at 350℉ for 8 minutes until just set. Remove the cookies before the tops start to brown. Cool on the pan for 5 minutes before transferring the cookies to a cooling rack.
Step 4: Add the powdered sugar, lemon juice, and melted butter to a small bowl. Whisk until combined. Add more lemon juice as needed to reach a spreadable consistency. Spread the icing on the cookies.
Expert Tips
- Do not follow the instructions on the cake mix box. Rather, follow the instructions as noted in the recipe card.
- Use parchment paper to prevent the cookies from sticking. It also makes clean-up a breeze.
- Use a cookie scoop to portion the dough. This ensures the cookies are uniform in size so they will bake evenly.
- Store the frosted cookies in an airtight container with parchment paper between the layers. These cookies will last for up to four days.
Recipe FAQs
The most commonly sold size is 15.25 ounces. The 18.25-ounce cake mix is no longer the standard size and isn't widely available. If using 18.25 ounces of cake mix, increase the amount of oil to ½ cup.
You can use butter or coconut oil in place of canola oil. Add extracts that pair well with the cake mix flavor, such as vanilla, almond, maple, or coffee extracts. Stir in sprinkles, nuts, or baking chips.
These cookies freeze beautifully. Cool the cookies completely, then flash-freeze them on a sheet pan until firm before transferring them to a freezer-safe container. Freeze for up to two months. It's best to freeze these cookies unfrosted.
More Sweet Treats You Will Love
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📖 Recipe Card
Strawberry Lemonade Cookies
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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
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter (melted)
- 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.1 15.25 ounce box strawberry cake mix, 2 large eggs, ⅓ cup canola oil
- 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.
- In a small bowl, combine the powdered sugar, butter, and the juice of ½ a lemon. Whisk until smooth. Adjust the amount of lemon juice until the frosting reaches a spreadable consistency.2 tablespoons unsalted butter, 1 ½ cups powdered sugar, lemon juice
- 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
- Do not follow the instructions on the cake mix box. Rather, follow the instructions as noted in the recipe card.
- For an 18.25-ounce box cake mix, increase the oil to ½ cup.
- To freeze: Cool the cookies completely, then flash-freeze them on a sheet pan until firm before transferring them to a freezer-safe container. Freeze for up to two months. It's best to freeze these cookies unfrosted.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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