Oh, summer baking! Is there anything better? I just *love* turning on the oven even when it’s sweltering outside. And trust me, these Strawberry Lemonade Cookies for Summer Bliss are totally worth it. I remember one summer, my AC was on the fritz (oops!), but I was determined to bake something delicious. These were the result, and let me tell you, even with sweat dripping down my brow, they were heavenly!
What I adore most about these cookies? They’re seriously easy. Like, ridiculously easy. We’re talking minimal effort for maximum flavor payoff. And the flavor? Wow! It’s like sunshine in a cookie – that perfect sweet-tart thing that just screams summer. The secret? We’re cheatin’ a little (but in the best way!) and using cake mixes. Yep, strawberry *and* lemonade cake mixes. Don’t knock it ’til you try it. Seriously, it’s the easiest way to get that perfect flavor combo for these Strawberry Lemonade Cookies for Summer Bliss!
Why You'll Love These Strawberry Lemonade Cookies for Summer Bliss
Okay, so why *should* you make these? Let me tell you!
- They’re ridiculously easy to make – seriously, even the kids can help!
- The flavor combination is out of this world – strawberry and lemonade? Yes, please!
- They’re perfect for summer – light, refreshing, and totally summery.
- They’re great for sharing – bring them to a BBQ or potluck and watch them disappear!
- They’re just plain fun to bake – the bright colors and sweet smells will put a smile on your face.
Ingredients for Strawberry Lemonade Cookies for Summer Bliss
Alright, let’s talk ingredients! Here’s what you’ll need to whip up these little bites of summer bliss. Trust me, it’s a short and sweet list!
- 1 box Betty Crocker Delight Strawberry Cake Mix
- 1 box Betty Crocker Delight Lemon Cake Mix
- 4 large eggs, divided
- 2/3 cup vegetable oil
- 3 teaspoons lemon juice
- 2/3 cup powdered sugar
- 2 tablespoons cold water or lemon juice
- 1 1/2 cups powdered sugar
How to Make Strawberry Lemonade Cookies for Summer Bliss: Step-by-Step
Okay, get ready to get your bake on! This is where the magic happens. Don’t worry, it’s easier than you think. I promise these Strawberry Lemonade Cookies for Summer Bliss will be worth every second! Let’s get started!
Preparing the Lemon Dough for Strawberry Lemonade Cookies for Summer Bliss
First up, the lemon dough! Grab a medium bowl, and let’s whisk together 2 of those eggs, 1/3 cup of the vegetable oil, and 1 1/2 teaspoons of lemon juice. Now, stir in the lemon cake mix until *just* combined. Don’t overmix! We want tender cookies, not tough ones, okay?
Preparing the Strawberry Dough for Strawberry Lemonade Cookies for Summer Bliss
Time for the strawberry side! In a *separate* medium bowl (very important!), repeat the process: whisk together the remaining 2 eggs, 1/3 cup of oil, and 1 1/2 teaspoons of lemon juice. Then, stir in the strawberry cake mix until *just* combined. See? Easy peasy!
Chilling and Shaping Strawberry Lemonade Cookies for Summer Bliss
Now, this is important: both doughs need to chill in the fridge for at least 30 minutes. Trust me, don’t skip this step! It makes the dough *so* much easier to handle. While they’re chilling, go ahead and preheat your oven to 350 degrees F. Also, line a baking sheet with parchment paper – makes cleanup a breeze!
Baking and Glazing Your Strawberry Lemonade Cookies for Summer Bliss
Alright, let’s get baking! Generously sprinkle two separate plates with that 2/3 cup of powdered sugar. You’ll need these for rolling! Scoop 1/2 tablespoon of the lemon dough, roll it in the sugar, then repeat to get enough for your sheet. Do the same with the strawberry dough on the other plate.
Now for the fun part! Grab one lemon ball and one strawberry ball. Cup your hands and gently roll them together until a smooth, marbled ball forms. It’s kinda like playing with Play-Doh, but tastier! Place them on the prepared baking sheet, about an inch apart, and sprinkle with a little extra powdered sugar. Bake for 10-13 minutes, or until they’re slightly golden around the edges. They’ll still be soft, and that’s okay!
Let the cookies cool on a wire rack. While they’re cooling, whisk together the remaining 1 1/2 cups of powdered sugar with 2 tablespoons of water (or more lemon juice if you’re feeling zesty!). Drizzle that glaze over the cooled cookies, and…BAM! Strawberry Lemonade Cookies for Summer Bliss, ready to devour!
Tips for Perfect Strawberry Lemonade Cookies for Summer Bliss
Okay, so you’ve got the recipe, but let me give you a few extra tips to make sure these Strawberry Lemonade Cookies for Summer Bliss turn out *perfectly*. I’ve learned these the hard way, trust me!
First things first: **Don’t skip chilling the dough!** Seriously, I know it’s tempting to rush, but that cold dough is *way* easier to handle and helps prevent the cookies from spreading too thin. Nobody wants flat cookies, right?
**Use enough powdered sugar!** Those plates need to be *generously* coated. The powdered sugar is your friend – it keeps the dough from sticking all over your hands. If the dough is still sticky, don’t be afraid to add more!
**Adjust baking time based on *your* oven.** Every oven is a little different, so keep an eye on those cookies! You want them slightly golden around the edges, but still soft in the center. Oops! Almost burnt a batch once because I wasn’t paying attention.
And finally, **use parchment paper!** It makes cleanup a breeze and prevents the cookies from sticking to the baking sheet. Plus, it’s just a good habit to get into. Happy baking!
Ingredient Notes and Substitutions for Strawberry Lemonade Cookies for Summer Bliss
Alright, let’s talk about those ingredients for a sec! I know sometimes you’re missing something, or maybe you just wanna switch things up a bit. Here’s the lowdown on substitutions for these Strawberry Lemonade Cookies for Summer Bliss.
So, about those cake mixes… I really love the Betty Crocker ones for flavor, but honestly, any similar strawberry and lemon cake mix will work! Just make sure they’re roughly the same size. And if you’re *really* feeling adventurous, you could try a different flavor combo altogether! Maybe orange and raspberry? Ooh, now *that’s* an idea!
No fresh lemons? Bottled lemon juice is totally fine! I always keep some on hand for emergencies. And for the oil, any neutral-flavored vegetable oil works great. Canola, sunflower, even melted coconut oil (if you’re into that!) – just make sure it doesn’t have a strong flavor that’ll overpower the strawberry and lemonade goodness.
Storing and Reheating Strawberry Lemonade Cookies for Summer Bliss
Okay, so you’ve baked these amazing Strawberry Lemonade Cookies for Summer Bliss…and you have leftovers? Wow, you have more willpower than I do! But seriously, here’s how to keep them fresh. Store the cookies in an airtight container at room temperature. They’ll stay soft and delicious for about 3-4 days. As for the glaze, it’s best to store that separately in a small container at room temp too. If you *really* want to warm them up, pop one in the microwave for like, 5 seconds. But honestly, they’re pretty perfect at room temp!
Nutritional Information Disclaimer for Strawberry Lemonade Cookies for Summer Bliss
Okay, quick note: nutritional info can vary a *lot* depending on the brands you use, so I can’t guarantee accuracy. Just a heads-up!
Frequently Asked Questions About Strawberry Lemonade Cookies for Summer Bliss
Got questions? I’ve got answers! Here are a few things folks often ask about these yummy Strawberry Lemonade Cookies for Summer Bliss. Don’t worry, there are no silly questions here!
Can I use a different type of cake mix for these Strawberry Lemonade Cookies for Summer Bliss?
Sure thing! While I love the Betty Crocker mixes, any similar strawberry and lemon cake mix will work just fine. Just make sure the box sizes are about the same, okay?
How do I prevent the Strawberry Lemonade Cookies for Summer Bliss from spreading too much?
Chilling is KEY! Don’t skip that step, or you’ll end up with flat cookies. Also, make sure your oven isn’t running too hot. A lower temp can help ’em keep their shape!
Can I freeze these Strawberry Lemonade Cookies for Summer Bliss?
Yep! You can totally freeze them. Just pop ’em in a freezer-safe bag or container. They’ll last for a couple of months. When you’re ready to eat ’em, just thaw them at room temperature. Maybe give ’em a fresh drizzle of glaze – yum!
Share Your Strawberry Lemonade Cookies for Summer Bliss
Okay, you made ’em, right? Now tell me what you think! Leave a comment below, rate the recipe (pretty please!), and share your pics on social media! I wanna see those Strawberry Lemonade Cookies for Summer Bliss in action!
Print
Strawberry Lemonade Cookies: End Your Summer Sadness
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious Strawberry Lemonade Cookies. This recipe combines strawberry and lemon cake mixes for a flavorful treat.
Ingredients
- ▢ 1 box Betty Crocker Delight Strawberry Cake Mix
- ▢ 1 box Betty Crocker Delight Lemon Cake Mix
- ▢ 4 large eggs, divided
- ▢ 2/3 cup vegetable oil
- ▢ 3 teaspoons lemon juice
- ▢ 2/3 cup powdered sugar
- ▢ 2 tablespoons cold water or lemon juice
- ▢ 1 1/2 cups powdered sugar
Instructions
- In a medium bowl, whisk 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in lemon cake mix until combined; set aside.
- In a separate medium bowl, whisk 2 eggs, 1/3 cup oil, and 1.5 teaspoons lemon juice. Stir in strawberry cake mix until combined; set aside.
- Refrigerate doughs at least 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
- Generously sprinkle 2 separate large plates with powdered sugar.
- Working with the lemon dough first, scoop 1/2 tablespoon dough and place on powdered sugar plate. Repeat until you have enough to fill the cookie sheet about. Roll dough between hands then place back onto plate.
- Scoop 1/2 tablespoon strawberry cookie dough onto second powdered sugar plate. Roll dough balls. The powdered sugar on the plate should make working with the dough easier when it’s ready to be rolled. If it’s still too sticky to roll, sprinkle a little powdered sugar on hands.
- Roll 1 lemon ball and 1 strawberry ball together. Cup hands and apply a little pressure while rolling until a smooth ball forms.
- Place on baking sheet 1-inch apart. Sprinkle with a little powdered sugar.
- Bake in oven for 10-13 minutes or until slightly golden around the edges.
- Refrigerate remaining dough in between uses.
- Transfer baked cookies to a cooling wire rack. Repeat with remaining dough.
- To make the glaze, combine 1.5 cups powdered sugar with 2 tablespoons water or lemon juice. Mix until smooth. Using a spoon, drizzle glaze over cookies.
Notes
- Refrigerate dough for at least 30 minutes for easier handling.
- Powdered sugar helps prevent the dough from sticking.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
