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It’s Easter Week!! Which here for us also means a short week of school for our spring break, I’m looking forward to this long weekend even if the weather is going to be a whole lot colder than I’d prefer for Easter.
I have to share this Strawberry Lemonade Cookie recipe with you today because I think it screams “Spring” and “Happy Easter”. They turned out delicious and adorable which makes them a win/win. When you find out how incredibly easy they are you’re going to say win/win/WIN! I did have to laugh because all of my kids kept calling them macaroons. I have never attempted a macaroon because every recipe I have looked at seems really far above my abilities so we could maybe also call these a knock-off macaroon cookie HAHA!
To create this recipe you’re going to need just a few things, box of lemon cake mix, can of lemon frosting, can of strawberry frosting, eggs, oil, yellow sprinkles.
You may recall Lila’s extreme love for all things lemon (find Lila’s Lemonade Cookie Recipe Here), because she’s quite vocal in her love of lemon I have a lot of fun finding/creating new lemon recipes she will love. This Strawberry Lemonade Cookie Recipe got 2 enthusiastic thumbs up from my own person lemon loving judge.
Strawberry Lemonade Cookie Recipe
1 box Lemon Cake Mix
1 can Strawberry Frosting
1 can Lemon Frosting
1/3 Cup Oil
Yellow Sprinkles (optional)
Preheat oven to 350°
Combine lemon cake mix, eggs, and oil in bowl until mixed well. Note, batter will be thick, not like cake batter. Using a 1oz scoop, scoop dough onto cookie sheet (I use baking stones). I like to use the 1oz scoop because you’ll be combining 2 cookies to make a cookie sandwich and these make a great size without being too big.
Bake approximately 8 minutes. Remove from oven and cool on cookie sheet for 3 minutes and then move to cooling rack.
Once cookies are cool using a generous amount of strawberry frosting make a cookie sandwich and then roll edges of frosting in yellow sprinkles.
Once I had all my Strawberry Lemonade Cookie sandwiches made I placed them back on the cooling racks with paper towels under the racks. I warmed up some strawberry frosting and some lemon frosting in the microwave (in separate bowls) just long enough for it to be able to be poured, not really runny and then using a spoon drizzled the frosting back and forth over the top of all the cookies. I then placed the cooling racks in the fridge to help set the drizzled frosting and once it was set put them in air tight containers for storing. They stayed delicious for as long as I was able to keep them in the house (about 3 days), they continued to be soft and flavorful.
I hope you try our Strawberry Lemonade Cookie and love them as much as we did! Have a fantastic day!