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Soft Strawberry Lemonade Cookies Recipe Everyone Asks For

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This strawberry lemonade cookie instruction yields soft cookies with a vibrant lemon essence in each mouthful.

Pink lemonade crinkle cookies neatly placed on a baking sheet, sprinkled with powdered sugar and baked until they crack on the surface.

I had not intended to create a strawberry lemonade cookie, but often the most delightful recipes arise from a spark of curiosity and a box of cake mix lying around the kitchen.

These cookies are straightforward, accommodating, and ideal for those desiring an enjoyable baking experience without any pressure on technique.

The strawberry essence is derived from strawberry cake mix, whereas fresh lemon zest contributes the right amount of tanginess to offset the sweetness.

The outcome is a soft cookie with an excellent consistency, a subtle lemon flavor, and that charming pink hue that makes these cookies stand out on any plate.

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Ingredients

Refer to the recipe card below for quantities and guidance.

  • Strawberry Cake Mix
  • Egg
  • Whipped Topping
  • Powdered Sugar
  • Lemon
Pink lemonade crinkle cookies elegantly arranged on a baking sheet, dusted with powdered sugar and baked until cracked.
Pink lemonade crinkle cookies baked with cracked tops and a powdered sugar coating, closely arranged on a flat surface.

Soft Strawberry Lemonade Cookie Recipe

This soft strawberry lemonade cookies instruction provides an effortless treat with a sweet, tangy accent suitable for any occasion.

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Prep Time 10 minutes

Cook Time 10 minutes

Overall Duration 20 minutes

Servings 36 cookies

Calories 151 kcal

Ingredients  

  • ½ cup Powdered Sugar
  • 1 box Strawberry Cake Mix
  • 1 Egg slightly beaten
  • 8 ounces Whipped Topping
  • Zest of 1 Lemon

Instructions 

  • Preheat your oven to 350º

  • Pour ½ cup Powdered Sugar into a small bowl and keep aside. You will use this to cover your hands to prevent the dough from sticking.

  • Combine 1 box Strawberry Cake Mix, 8 ounces Whipped Topping, and the Zest of 1 Lemon in a mixing bowl.

  • Gently whisk the egg using a fork, then incorporate it into the bowl.

  • Utilize a hand mixer to blend the mixture until a dense, sticky dough materializes.

  • Prepare your cookie sheets. If preferred, line with parchment paper.

  • Dunk your hands in powdered sugar, take about 1 tablespoon of dough, and shape it into a 1-inch sphere.

  • Arrange the dough spheres on the cookie sheet, ensuring your hands remain coated in powdered sugar as you proceed.

  • Lightly sprinkle the tops with powdered sugar. Bake for 8 to 11 minutes. The cookies will be soft upon removal but will solidify as they cool.

  • Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool entirely

Nutrition

Portion: 2 cookiesEnergy: 151kcalCarbs: 11.9gProtein: 2.4gFat: 10.8gSaturated Fat: 6.5gCholesterol: 54mgSodium: 102mgPotassium: 73mgSugar: 7.7gVitamin D: 2µgCalcium: 56mg

How to Preserve Cookies

Here’s a simple approach to keep leftover cookies soft and fresh.

At Ambient Temperature

Allow cookies to cool entirely, then place them in a sealed container for 3-4 days. Including a small slice of bread will help maintain their softness.

In the Chiller

Keep cookies in a sealed container in the refrigerator for as long as 1 week. Allow them to reach room temperature prior to serving for optimal flavor.

In the Freezer

Freeze baked cookies in a single layer until solid, then move them to a freezer-safe container or bag. They can be stored for up to 2 months.

Defrost at room temperature prior to consumption.

Can one ever have an excess of cookie recipes? I doubt it. If you’re eager to continue baking, here are a few more favorites worth trying next.

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