Get ready to experience a burst of sunshine in every bite with these irresistible Strawberry Lemonade Cake Cookies! Imagine the perfect fusion of tangy lemon, sweet strawberries, and melt-in-your-mouth cookie texture that will transport you to a summer paradise. These aren't just cookies - they're a delightful culinary adventure that combines the refreshing essence of lemonade with the sweetness of fresh strawberries, all wrapped up in a simple, easy-to-make treat that will impress your family and friends.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 box lemon cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chopped strawberries
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, combine the lemon cake mix, vegetable oil, and eggs. Mix thoroughly using an electric mixer or whisk until a smooth, consistent batter forms.
- Gently fold the chopped fresh strawberries into the cake mix batter, being careful not to overmix and crush the strawberry pieces completely.
- Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up slightly.
- Carefully transfer the cookies to a wire cooling rack using a spatula and allow them to cool completely.
- Once cooled, dust the cookies generously with powdered sugar using a fine-mesh sieve for an elegant, sweet finish.
- Store the cookies in an airtight container at room temperature for up to 3-4 days, separating layers with parchment paper to prevent sticking.
Tips
- Use fresh, ripe strawberries for the most vibrant flavor and color. Chop them into small, uniform pieces to distribute evenly throughout the dough.
- Don't overmix the batter after adding strawberries - gentle folding helps maintain the fruit's integrity and prevents a mushy texture.
- For a picture-perfect finish, use a fine-mesh sieve when dusting powdered sugar to create an even, elegant coating.
- Allow cookies to cool completely before storing to prevent moisture buildup and maintain their delightful texture.
- For extra zesty flavor, consider adding a teaspoon of lemon zest to the batter for an enhanced citrus punch.
- If strawberries are out of season, you can substitute with dried strawberries or strawberry preserves, adjusting the moisture accordingly.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
