The BEST Chewy Strawberry Lemonade Cake Mix Cookies
hese are the absolute BEST chewy strawberry lemonade cake mix cookies…EVER! If you’re looking for a super easy recipe to make for a crowd, these chewy cookies are perfect for you!
These strawberry lemonade cake mix cookies are a hybrid of cookies I’ve made millions of times. I make strawberry cake mix cookies & lemonade cake mix cookies a lot, and I realized those two would make a great combo.
And indeed I was right! These are delicious! Was there ever such a tasty combination?!
I don’t think I’ve ever eaten a more perfectly chewy cookie. This recipe is. the. BEST.
The full recipe is at the bottom, but you can see the simple steps below for how to assemble them!
How to Make
Chewy Strawberry Lemonade Cake Mix Cookies
You’ll only need a few basic kitchen tools:
- A stand mixer or hand mixer
- 1-2 Large cookie sheets (these cookie sheets are absolutely the best cookie sheets EVER. My favorite that I’ll use forever!)
- Shallow bowl (for the powdered sugar)
Yay! Let’s get started!
Step 1: Make the strawberry cookie dough & the lemon cookie dough
This process is super easy – just 3 ingredients each plus white chocolate chips. Make one dough in your mixer, put it into another bowl, and then whip up the next dough. Now you’re ready for the next step!
Step 2: Grab a pinch of each and gently roll them together
I do this gently just so the colors don’t mix together too much. I like giving them that marbled look so you can see both colors.
Step 3: Gently roll the dough ball in powdered sugar until it’s fully coated
And then roll the dough ball in your hand to get rid of the excess sugar before placing on a cookie sheet.
Step 4: Place dough balls on baking sheet
Fill up your cookie sheet with 12 cookie dough balls.
I’m telling you, one of my shout-from-the-rooftop secrets to getting chewy cookies EVERY time is using these USA Pan baking sheets. I’ve used a zillion different kinds of baking pans, and I now exclusively use these. They are INCREDIBLE – they bake so evenly and I get chewy cookies every time!
Step 5: Bake in a 350 degree oven for 8 minutes
Take ’em out and get to work on the next pan!
I am not exaggerating when I tell you, these are seriously some of the absolute best cookies you’ll ever eat. They are some of my go-tos…I make them often, and every single time I’m just so surprised at how good they are.
You can just see how chewy they are, can’t you?!
Step 6: Enjoy with others!
That’s it! Now go enjoy ’em with people you love!
These cookies couldn’t be much simpler to make, and believe me, they’re even simpler to devour.
And bonus! They’re also pretty!
They’ll liven up any platter you have!
Love this recipe idea and want to remember it later? Be sure to save it to your favorite Pinterest board!
Strawberry Lemonade Cake Mix Cookies
These are the absolute BEST chewy strawberry lemonade cake mix cookies...EVER! Just three ingredients plus chocolate chips, this super easy recipe will become one of your family favorites!
- 1 box strawberry cake mix
- 1 box lemon cake mix
- 2 sticks unsalted butter, softened
- 4 eggs
- 2 c white chocolate chips
- 1/2 c powdered sugar
Preheat oven to 350.
Using a stand or a hand mixer, cream together strawberry cake mix and 1 stick of butter.
Add 2 eggs one at a time, mixing between additions.
Once dough is thoroughly mixed, fold in 1 cup white chocolate chips.
Set dough aside in another bowl.
Repeat steps 2-4 using the lemon cake mix.
Pour powdered sugar in a shallow bowl.
Once you've made both sets of cookie dough, pinch off a little of the strawberry and a little of the lemon, press them together and roll them to make a marbled ball of dough.
Roll dough ball in powdered sugar until it's evenly coated.
Place the ball of dough in your hand and roll it around a couple of times to get rid of excess sugar.
Place dough ball on cookie sheet.
Repeat steps 8-11 until you fill your cookie sheet with 12 cookie dough balls.
Bake for 8 minutes, remove from oven, and allow to set for a few minutes before transferring them to a cooling rack.
Continue making cookies until you run out of dough!
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How do you store these cookies?
Airtight container! 🙂
Can you add lemon juice for added flavor to the lemon batter and strawberry fruit spread to the strawberry batter?
You definitely don’t need to add any lemon or strawberry flavor – they are VERY flavorful in and of themselves! 🙂
Agreed! Delicate & delicious!
I was so excited to make these but they had no flavor 🙁 I bought Duncan Hines Ultimate cake boxes and wish I would have added extra flavors/zest/dried strawberries. The only thing to do is a lemon glaze, but then they’re just lemon crinkle cookies with pink attached. I’m so bummed:/
That’s so strange! I can only suggest it was the brand. I’ve made these cookies a million times, and I’ve heard from so many others who’ve made them that they’re absolutely delicious. I almost always use a generic brand of strawberry cake mix, so I haven’t tried Duncan Hines. That’s so bizarre!
Can I trouble you for some more info . I was thinking of making the snickerdoodle for cut outs. Would appreciate your guidance. I am going to buy the pans you suggest. Ordering 2 half sheets. is that right? Also do you think I could make the strawberry lemonade cake mix cookies in the sheet pan to use for Easter cut outs?
Hi Nancy, so sorry it’s taken me so long to respond! Yes, half sheets – not sure why they’re called that, but if the dimensions are about 17″ x 12″ then you’re good to go. And yes, you can do the strawberry lemonade cookies, but you will want to tack on 2-3 minutes of bake time to those (from the original recipe) or else they’re going to be super gooey and won’t cut out!
I just attempted this recipe and my batter is watery, not think at all to even attempt to roll a ball. Is there something I am missing for each cake batter to thicken it?
Oh bummer! So, the dough is pretty gooey, BUT, it should still be “rollable,” so the only thing I can think of is that your butter was too warm when you started. I’ve definitely learned the hard way (more than once) that butter that’s too warm makes for super gooey dough. Do you think that could’ve been the problem?
Are there any recommendations to get the cookies to be a tad crunchy on the edges and still chewy in the middle?
Since I wouldn’t want to change up any of the ingredients, you could potentially try baking them at 375 instead of 350 (and just take off a minute or two of bake time) – that cooks them a little faster, which can help crisp up the outside but keep the inside chewy and gooey.
Can I refrigerate dough I don’t use ?
Yep! You sure can!
please help my dough is super sticky n really hard to roll in a ball . i refrigerated it for an hour n its still super sticky
Bummer! Have you tried still rolling them out into dough balls and baking them? I wonder if they’ll still bake ok.
This happened to me and it’s because box cake mix sizes are not all the same. My cake boxes are almost always 15.25oz, but if you go to the strawberry cookie recipe on this blog, you’ll see she calls for a 16.5oz box. You can roll them out and they’ll bake, but they’ll spread a lot. You’re better off adding 1/4-1/2 cup of flour until they aren’t so sticky.
Thanks so much for sharing this! 🙂
Would it totally ruin the recipe if I didn’t use the white chocolate ? Or could I substitute with something ?
I don’t think it would ruin it at all! The white chocolate just adds in a bit of sweetness and a nice texture. But you can leave the white chocolate out altogether and the cookies will still taste good! (I’m sorry I’m so late to respond to this! We had our 3rd baby last week, so I’m just now getting back into responding to comments!)