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Recipes

Strawberry Lemonade Crinkle Cookies

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Happy Monday friends!

I made this recipe a couple of weeks ago for a potluck and they were a big hit! Y’all know how much I love strawberry cake so I just knew I’d love these strawberry lemonade crinkle cookies! Although they look difficult to make they’re actually super easy! You just need a box strawberry and lemon cake mix and a few other ingredients and you’ll have some delicious, beautiful little cookies that won’t last long! I’ve made cake mix cookies a lot of times,  but had never tried this combo before. I think it might be my new fav! These are the perfect spring/summer treat, I’m ready to make them again already!

There’s a printable version of this recipe at the bottom

Cookie Ingredients
1 box Strawberry cake mix
1 box Lemon cake mix
 4 eggs
2/3 cup of oil (divided 1/3 & 1/3)
2 tsp of fresh lemon juice (optional)
1 cup of powdered sugar

Glaze Ingredients (optional)
1 cup powdered sugar
1 TBS milk

Steps

  1. Preheat your oven to 350 degrees.
  2. In one medium size bowl, combine your strawberry cake mix, 2 eggs, and 1/3 cup of oil. (DO NOT FOLLOW THE RECIPE ON THE CAKE BOX). Mix until well blended and there are no lumps. The batter will be pretty thick! 
  3. In a separate bowl repeat step two with the lemon cake mix box. Combine with 2 eggs, 1/3 cup of oil, and add 2 tsp of lemon juice for extra flavor (lemon juice is optional).

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4. Cover and refrigerate both bowls of dough for 20 minutes to firm a little bit. 

5.Take bowls out of refrigerator, roll 2tsps of strawberry batter and roll into a ball. Do the same with the lemon batter. I used a cookie scoop and it made it really easy! Gently roll the strawberry and lemon cookie dough ball together to make one larger ball. 

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6. Place 1 cup of powdered sugar in a bowl and roll your strawberry/lemon ball around in the powdered sugar until fully coated. Place onto a parchment paper covered baking sheet 2 inches apart and repeat with the rest of the dough. 

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7. Bake each batch for 10-12 minutes & transfer to a wire rack to cool. **I personally like to take them out around the 10 minute mark when they don’t look like they’re completely done, I think they firm up and taste really chewy which is what I prefer. If you prefer them more done I would bake for a couple minutes longer until lightly golden. 

8. To make the glaze (optional) whisk together 1 cup of powdered sugar with 1 TBS of milk using a fork. If the glaze seems a little too thick to drizzle add a tsp of milk at a time until it seems like it’s a good consistency.

9.Drizzle glaze over cooled cookies with a fork or you can use a piping bag. 

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I hope you enjoy these happy little cookies as much as my husband and I did! I know I’ll be making these all summer long! Have a great day! 

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Strawberry Lemonade Crinkle Cookies

Category: Recipes

Servings: 3 dozen

Strawberry Lemonade Crinkle Cookies

Ingredients

    Cookie Ingredients
  • 1 box Strawberry cake mix
  • 1 box Lemon cake mix
  •  4 eggs
  • 2/3 cup of oil (divided 1/3 & 1/3)
  • 2 tsp of fresh lemon juice (optional)
  • 1 cup of powdered sugar
    Glaze Ingredients (optional)
  • 1 cup powdered sugar
  • 1 TBS milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. In one medium size bowl, combine your strawberry cake mix, 2 eggs, and 1/3 cup of oil. (DO NOT FOLLOW THE RECIPE ON THE CAKE BOX). Mix until well blended and there are no lumps. The batter will be pretty thick! 
  3. In a separate bowl repeat step two with the lemon cake mix box. Combine with 2 eggs, 1/3 cup of oil, and add 2 tsp of lemon juice for extra flavor (lemon juice is optional).
  4. Cover and refrigerate both bowls of dough for 20 minutes to firm a little bit. 
  5. Take bowls out of refrigerator, roll 2tsps of strawberry batter and roll into a ball. Do the same with the lemon batter. I used a cookie scoop and it made it really easy! Gently roll the strawberry and lemon cookie dough ball together to make one larger ball. 
  6. Place 1 cup of powdered sugar in a bowl and roll your strawberry/lemon ball around in the powdered sugar until fully coated. Place onto a parchment paper covered baking sheet 2 inches apart and repeat with the rest of the dough. 
  7. Bake each batch for 10-12 minutes & transfer to a wire rack to cool. **I personally like to take them out around the 10 minute mark when they don't look like they're completely done, I think they firm up and taste really chewy which is what I prefer. If you prefer them more done I would bake for a couple minutes longer until lightly golden. 
  8. To make the glaze (optional) whisk together 1 cup of powdered sugar with 1 TBS of milk using a fork. If the glaze seems a little too thick to drizzle add a tsp of milk at a time until it seems like it's a good consistency.
  9. Drizzle glaze over cooled cookies with a fork or you can use a piping bag. 
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https://brantlywyatt.com/2018/05/01/strawberry-lemonade-crinkle-cookies/

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