Strawberry Lemonade Cookies are soft, chewy cake mix cookies made by rolling strawberry and lemon cookie dough together, then finishing them with a sweet and tangy lemon glaze for the perfect balance of fruity and citrusy flavor!

If you love easy cake mix desserts, be sure to try my Funfetti Cookie Croissants, where buttery crescent rolls are stuffed and topped with soft, chewy Funfetti cake mix cookie dough for a fun and irresistible treat everyone will love!

Why you’ll love this recipe:

Made with boxed strawberry cake mix and lemon cake mix, these soft and chewy Strawberry Lemonade Cookies are rolled together to create a beautiful two-toned look before being baked and finished with a sweet, tangy lemon glaze. They taste just like a glass of strawberry lemonade in cookie form!

One of the best things about this recipe is how incredibly easy it is. Instead of measuring flour, baking powder, and a long list of ingredients, the cake mixes do most of the work for you. With just a few simple pantry staples, you’ll have homemade cookies that look bakery-worthy but come together in no time.

The combination of strawberry and lemon is one that never goes out of style. The strawberry dough brings a sweet, fruity flavor while the lemon dough adds a bright citrus twist that keeps every bite fresh and balanced. Once the cookies are topped with a simple lemon glaze, the flavors really come to life. The glaze adds just the right amount of tartness to complement the sweetness of the cookies without overpowering them!

Ingredients you’ll need:

Strawberry cake mix
Lemon cake mix
Eggs- divided
Vegetable oil- divided
Powdered sugar
Lemon juice

Using boxed cake mix is one of my favorite baking shortcuts because it makes homemade cookies so much more approachable. The mixes already contain many of the dry ingredients you need, so there’s less measuring, less cleanup, and far less room for error. Even if you don’t bake often, this is a recipe you can feel confident making.

These cookies have an incredibly soft, chewy texture thanks to the cake mix. The edges bake up perfectly while the centers stay tender, making every bite melt in your mouth. They’re just as good the next day, which makes them perfect for making ahead of parties or family gatherings.

One of the things I love most about this recipe is how easy it is to customize. You can stir white chocolate chips into either dough, add fresh lemon zest for even more citrus flavor, or roll the cookies in sanding sugar before baking. For holidays or special occasions, festive sprinkles make these cookies even more fun without adding any extra work.

These cookies are especially popular during the spring and summer months because the bright strawberry and lemon flavors feel so refreshing. They’re perfect for Easter, Mother’s Day, baby showers, bridal showers, birthday parties, picnics, potlucks, or backyard barbecues. Honestly, they’re just as welcome on an ordinary afternoon when you’re craving something sweet!

How to make the best Strawberry Lemonade Cookies:

In a medium mixing bowl, combine strawberry cake mix, 2 eggs, and 1/3 cup oil, mix to form a dough, then set aside.
In a separate mixing bowl, combine lemon cake mix, 2 eggs, and 1/3 cup oil, then mix to form a dough.
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
Scoop 1 tbsp of each dough, then roll one strawberry dough ball and one lemon dough ball together.
Place on the baking sheet 2 inches apart, then bake for 10-12 minutes.
Transfer the baked cookies to a cooling wire rack and let cool completely.
To make the glaze, combine powdered sugar with lemon juice and mix until smooth.
Transfer the glaze to a ziploc bag, cut off one end, (or just use a spoon) and drizzle the glaze evenly over the cooled cookies.
Let the glaze set up and enjoy!

If you’ve never made cake mix cookies before, this is the perfect recipe to start with. They’re quick, simple, and consistently turn out soft and delicious every time. You get all the satisfaction of homemade cookies without spending hours in the kitchen.

The tangy lemon glaze is the finishing touch that ties everything together. It adds a fresh burst of citrus flavor while giving the cookies a pretty bakery-style drizzle that makes them look extra special. Once the glaze sets, the cookies are ready to share—or keep all to yourself! 😉

Whether you’re baking for a celebration or simply looking for a new easy cookie recipe, these Strawberry Lemonade Cookies are guaranteed to be a hit. They’re colorful, soft, full of fruity flavor, and incredibly simple to make with boxed cake mix. After one bite, you’ll understand why this easy dessert recipe deserves a spot in your regular baking rotation.

My top tips:

DON’T OVERMIX: Stir the dough just until the ingredients are combined to keep the cookies soft and tender.
SCOOPING: Refrigerating the cookie dough is not required in this recipe, but beware the dough is very soft. Because of this, I like using a triggered cookie scoop to release the scoops of dough.
CHILL IF NEEDED: Chill your cookie dough for 20–30 minutes if they feel too sticky to roll. This makes it easier to roll and can prevent the cookies from spreading too much.
SPACING: Be sure to allow 2 inches of space around each cookie when baking. These cookies will spread quite a bit.
BAKING: Bake just until the edges are set. The centers may look slightly underdone, but they’ll continue to firm up as the cookies cool, resulting in a soft, chewy texture.
COOLING: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to prevent them from breaking apart.
LEMON JUICE: Use fresh lemon juice for the brightest, most refreshing citrus flavor. It adds a burst of aroma that bottled juice can’t match!
GLAZE CONSISTENCY: If preferred, you can make the icing thinner by adding more lemon juice, or a little thicker by adding more powdered sugar.
STORING: Store in an airtight container at room temperature for up to 4 days to keep them soft and fresh. You can also freeze the dough balls before baking for an easy make-ahead treat. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Looking for more cookie recipes? Check these out!

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