Strawberry Lemonade Cookies

An easy and delicious soft cookie recipe made with boxed cake mix and fresh lemon juice

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Total Time 23

Servings cookies

Calories 118kcal

Author Amee

For the cookies:
½ cup butter softened
2 tablespoon sugar
1 large egg
1 box strawberry supreme cake mix 18.25 oz size (I used Duncan Hines Strawberry Supreme)
¾ cup ground golden flaxseed
1 tablespoon grated lemon rind A Microplane grater is recommended for this
2 tablespoon freshly squeezed lemon juice
2 tablespoon water
For the frosting glaze:
1 ¾ cups powdered sugar
4 tablespoon freshly squeezed lemon juice
½ tablespoon grated lemon rind Again, a microplane grater works best to create fine zest

Heat oven to 350 degrees F.
In a large bowl, beat softened butter and sugar until creamy, about 2 mins.
Add egg and beat to combine.
Add cake mix, flaxseed, 1 tablespoon 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 slightly cracked, about 13 minutes.
Allow cookies to cool completely and make the frosting glaze. In a medium-size bowl, stir 1 tablespoon lemon rind, 4 tablespoon 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.

This recipe makes 36 small (using a tablespoon size scoop) and 28 medium-size cookies (using a 1.25 tablespoon size scoop).