Glazed Strawberry Lemonade Cookies
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These delicious Strawberry Lemonade cookies are incredibly easy to make using premade strawberry cake mix, fresh lemon juice, and lemon zest. This shortcut cookie recipe might become your new summertime favorite! Ready in 20 minutes!
This strawberry cookie recipe is a delicious twist on an Orange cake mix cookie recipe. Definitely give that version a try for a citrus twist! You can easily swap the strawberry mix for lemon to make an all-lemon version.
Ingredients You’ll Need
- Strawberry Cake Mix – It starts with a box of Duncan Hines Strawberry Supreme Cake Mix. It’s the best one that I’ve tried for this recipe. If you want to be more of a purist with this recipe, you can always use an organic or whole-grain boxed cake mix version. However, I can’t guarantee the same results with a different product since I haven’t tested it with different brands.
- Butter – For a classic buttery cookie flavor.
- Eggs – The eggs add moisture and protein to the cookie dough, helping achieve the desired chewy texture.
- Fresh lemon juice and zest – Adds moisture and infuses a wonderful lemon flavor throughout.
- Confectioner’s Sugar – Sweetens up the frosting while keeping it nice and smooth.
Recipe Steps
Step 1. Preheat The Oven. Preheat the oven to 350 degrees F.
Step 2. Prepare The Batter. In a large bowl, beat softened butter until creamy, about 2 minutes. Add eggs and beat to combine. Add cake mix,1 tbsp grated lemon rind, lemon juice, and water. Beat until thick but smooth.
Step 3. Bake The Cookies. Drop batter by tablespoon-sized balls onto a cookie sheet lined with parchment paper (I use a small cookie scoop with a handle for this). Bake until the surface is puffed and slightly cracked, about 9-10 minutes.
Step 4. Prepare The Glaze. While the cookies are baking, grab the powdered sugar, remaining lemon juice, and zest, and make the frosting glaze. Whisk until smooth and set aside.
Step 4. Glaze The Cookies. When cookies have completely cooled, give them a generous coating of the lemon glaze. A pastry brush works great for this. After all of the cookies have been glazed, allow them to set for about 20 minutes. Enjoy immediately, or follow my instructions below for storing and freezing.
Recipe Tips
Always go for fresh lemon juice and lemon zest for the best flavor. I highly recommend using a Microplane grater for this, as it produces a fine zest that blends well into the batter and frosting. I LOVE my Microplane zester and use it all the time. Trust me, it’s worth the minimal investment for your kitchen tool collection.
Freshly squeezed juice is best for flavor. I do not recommend the lemon juice from concentrate as an alternative, and definitely do not skip the zest! It adds a wonderful pop of flavor that isn’t overpowering.
The batter will be thick enough to scoop. I like to use a small cookie scoop to make tablespoon-size balls. The release lever makes it easy to drop them onto the pan.
Storing & Freezing
Storing. Store cookies in an airtight container for up to 2 weeks.
Freezing. These cookies freeze beautifully, but they probably won’t last that long. You can freeze them in an airtight container for up to 3 months. We love them right out of the freezer!
More Easy Cookie Recipes
Chocolate Peanut Butter Cookie Cups
Peanut Butter Jam Thumbprint Cookies {Gluten-Free}
Healthier Chocolate No-Bake Cookies
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Strawberry Lemonade Cake Mix Cookies
Equipment
- Oven
Ingredients
- For the cookies:
- ½ cup butter softened
- 2 large eggs
- 1 box strawberry supreme cake mix 15.25 oz size (I used Duncan Hines Strawberry Supreme)
- 1 tbsp grated lemon rind A Microplane grater is recommended for this
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp water
- For the frosting glaze:
- 1 ¾ cups powdered sugar
- 4 tbsp freshly squeezed lemon juice
- ½ tbsp grated lemon rind Again, a microplane grater works best to create fine zest
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, beat softened butter until creamy, about 2 mins.
- Add eggs and beat to combine.
- Add cake mix, 1 tbsp grated lemon rind, lemon juice, and water. Beat until thick but smooth.
- Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small cookie scoop with a handle for this).
- Bake until the surface is puffed and cookies are set, about 9-10 minutes.
- Allow cookies to cool completely and make the frosting glaze. In a medium-size bowl, stir 1 tbsp lemon rind, 4 tbsp fresh lemon juice, and powdered sugar with a whisk until smooth.
- Using a pastry brush, coat cooled cookies with frosting glaze and allow to set until dry, about 20 minutes.
- Store in an airtight container for up to 2 weeks or freeze.
Notes
Nutrition
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