These strawberry lemonade cookies with glaze are the soft-baked sunshine treat you didn’t know you needed. Bright lemon meets sweet strawberry in every soft bite, finished with a glossy citrus drizzle. If you’ve ever craved the flavor of summer in cookie form, this is it. In this post, you’ll learn how to make these cookies from cake mix, how to perfect the glaze drizzle, and even how to package them for gifting or parties. Ready to roll up your sleeves?
A Sweet Twist on Summer Memories
One July afternoon, I was sorting through my pantry, hoping for inspiration. It was one of those sticky North Carolina days when nothing but lemonade seems right. I spotted two boxes of cake mix—one strawberry, one lemon—and suddenly remembered the powdered sugar tucked behind the flour. The idea clicked: strawberry lemonade cookies.
I didn’t have a special occasion. No bake sale or birthday. I just needed a win that day, and cookies felt like the kind of win I could control. I wanted something simple but delightful—cookies that felt like a treat without hours in the kitchen.
The first batch surprised me. They baked up with lightly crinkled tops, a vibrant swirl of pink and yellow, and a zingy-sweet aroma that filled the house. When I added a thin lemon glaze the next day, my twins ran into the kitchen thinking I’d opened a bag of candy. The cookies didn’t last long—and neither did the heat of that day. These cookies have since become a staple for summer parties and rainy-day baking alike.
Whether you’re baking for kids, coworkers, or just yourself, these strawberry lemonade cookies with glaze will deliver. The lemon juice in the dough lifts the flavor and balances the sugar. The swirl effect makes every cookie look hand-crafted. And the glaze? It’s the simplest way to take these soft cookies from good to “please bring these again.”
Next up, we’ll dive into how to mix, chill, roll, and bake these bright, beautiful cookies.
Ingredients
- ▢1 box Betty Crocker Delight Strawberry Cake Mix or any brand cake mix
- ▢1 box Betty Crocker Delight Lemon Cake Mix or any brand cake mix
- ▢4 large eggs divided
- ▢2/3 cup vegetable oil
- ▢3 teaspoons lemon juice
- ▢2/3 cup powdered sugar
- ▢2 tablespoons cold water or lemon juice
- ▢1 1/2 cups powdered sugar
Instructions
- In a medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in lemon cake mix. Mix until combined; set aside.
- In a separate medium bowl, whisk 2 eggs, 1/3 cup oil, 1.5 teaspoons lemon juice. Stir in strawberry cake mix. Mix until combined; set aside.
- Refrigerate doughs at least 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
- Generously sprinkle 2 separate large plates with powdered sugar.
- Working with the lemon dough first, scoop 1/2 tablespoon dough and place on powdered sugar plate. Repeat until you have enough to fill the cookie sheet about. Roll dough between hands then place back onto plate.
- Scoop 1/2 tablespoon strawberry cookie dough onto second powdered sugar plate. Roll dough balls. The powdered sugar on the plate should make working with the dough easier when it’s ready to be rolled. If it’s still too sticky to roll, sprinkle a little powdered sugar on hands.
- Roll 1 lemon ball and 1 strawberry ball together. Cup hands and apply a little pressure while rolling until smooth ball forms.
- Place on baking sheet 1-inch apart. Sprinkle with a little powdered sugar.
- Bake in oven for 10-13 minutes or until slightly golden around the edges. I baked mine for 12.5 minutes.
- Refrigerate remaining dough in between uses.
- Transfer baked cookies to cooling wire rack. Repeat with remaining dough.
- To make the glaze, combine 1.5 cups powdered sugar with 2 tablespoons water or lemon juice. Mix until smooth. Using a spoon, drizzle glaze over cookies.
Notes
Calories: 140kcal
Carbohydrates: 23g
Protein: 1g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 18mg
Sodium: 155mg
Potassium: 12mg
Sugar: 15g
Vitamin A: 25IU
Vitamin C: 0.2mg
Calcium: 45mg
Iron: 0.5mg
Mixing and Rolling the Perfect Swirl
How to combine strawberry and lemon cookie dough for a marbled effect
These strawberry lemonade cookies with glaze don’t just taste like sunshine—they look the part too. That signature swirl of pink and yellow makes them pop on any plate. Getting that marbled look starts with treating each dough with care. First, mix the lemon and strawberry doughs in separate bowls, each with their own eggs, oil, and lemon juice. Chill both mixtures for at least 30 minutes—this step isn’t optional if you want dough that’s easy to roll and shape.
Once chilled, scoop half-tablespoon portions from each dough and roll them in powdered sugar. This keeps things from getting sticky. Press a lemon and strawberry ball gently together, then roll them between your hands until the two fuse into one smooth, color-swirled ball. Each cookie ends up uniquely patterned, but the technique keeps the size and shape consistent for even baking.
Placing cookies one inch apart on a parchment-lined sheet helps them bake evenly without spreading into one another. A final sprinkle of powdered sugar before baking gives them a soft, crinkled top and a subtle sparkle when cooled.
Baking tips for soft centers and golden edges
Getting the texture right is key. You want edges that are barely golden and centers that stay tender. Bake your cookies at 350°F for 10 to 13 minutes—12½ minutes hit the sweet spot in my oven. Don’t overbake; they’ll continue to firm up as they cool on the rack.
Refrigerating leftover dough between batches helps each round bake the same. After baking, let cookies rest on the tray for 2–3 minutes before transferring to a wire rack. This prevents crumbling and helps preserve that soft center.
Once cool, they’re ready for glaze—and we’ll cover that simple step next, along with how to package them like a pro.
Finishing Touches with Lemon Glaze
How to make and drizzle glaze for strawberry lemonade cookies
Once your cookies have cooled, it’s time for the glaze—the final detail that ties together the bright strawberry-lemon flavor. The glaze for these strawberry lemonade cookies with glaze is just powdered sugar combined with either lemon juice or cold water. Lemon juice adds an extra citrus zing, while water keeps the sweetness clean and simple. Either way, you’re aiming for a smooth, pourable consistency—not too runny, not too thick.
To drizzle, you don’t need anything fancy. A regular teaspoon works just fine. Dip it into the glaze and let the glaze naturally fall in thin ribbons as you move your hand back and forth over the cookies. Want cleaner lines? Use a piping bag or a small zip-top bag with the corner snipped off. If you’d rather dip the tops of the cookies in glaze, go for it—just let the excess drip off before setting them down.
Let the glaze set for about 20–30 minutes at room temperature. It will firm up into a glossy coating that cracks lightly when you bite in, adding texture and a hit of sweet-tart flavor.
How to package cookies with glaze for gifting or storage
Whether you’re baking for a party or giving these cookies as gifts, packaging matters. Once the glaze has fully dried, layer the cookies in parchment or wax paper to prevent sticking. Use bakery-style treat boxes or clear cellophane bags tied with a ribbon for a simple but thoughtful presentation.
Avoid stacking cookies directly after glazing, or you’ll end up with a mess. Always let the glaze firm up first, then separate layers with parchment. For storage, a single layer in an airtight container keeps the texture perfect for up to 4 days at room temperature—or freeze for longer.
Up next, we’ll look at flavor science—why that lemon juice matters, and how to take the flavor to the next level with a simple syrup technique.
The Flavor Magic of Strawberry and Lemon
Why lemon juice makes cookie dough better
You might wonder why a little lemon juice goes into both doughs. It’s not just for flavor—it affects texture, too. The acid in lemon juice reacts with the baking agents in the cake mix, helping the cookies rise and stay soft in the center. It brightens the sweetness of the strawberry mix and adds complexity to the lemon dough. Without it, these strawberry lemonade cookies with glaze risk tasting flat or overly sugary.
This bit of acidity is also what makes the flavor linger. It cuts through the powdered sugar and glaze, balancing the bite and enhancing the cookie’s freshness. If you want even more citrus punch, try adding finely grated lemon zest directly into the dough or the glaze. It intensifies aroma and gives a burst of real lemon oil in every bite.
How to use strawberry lemonade syrup in cookies
Craving even more strawberry lemonade flavor? Consider using simple syrup. If you’ve ever made strawberry lemonade from scratch, you know the base starts with a syrup—usually simmered sugar, water, and mashed berries. That syrup can also be brushed lightly onto cookies for added flavor or mixed into the glaze itself for a rosy hue and fruitier taste.
To make strawberry lemonade syrup: combine ½ cup water, ½ cup sugar, and 1 cup chopped strawberries. Simmer until the fruit breaks down and the syrup thickens. Strain and cool. Add a teaspoon to your glaze or dab a bit on warm cookies right out of the oven before glazing. Just don’t overdo it—it’s sweet, and you don’t want soggy tops.
From the first swirl to the last drizzle, these cookies bring bold flavor with minimal effort. Now let’s cover your key questions and wrap this recipe up right.
Frequently Asked Questions
How to package cookies with glaze?
Let your glazed cookies sit at room temperature until the icing is fully set—usually about 30 minutes. Once dry, place them in a single layer or stack them with sheets of parchment paper in between. Use airtight containers or treat boxes for short-term storage. For gifting, wrap stacks in parchment, slide into cellophane bags, and tie with ribbon.
Why add lemon juice to cookie dough?
Lemon juice boosts flavor and helps with texture. It adds brightness that cuts through the sweetness, and its acidity activates baking agents in the cake mix, making cookies fluffier and more tender.
How to drizzle glaze on cookies?
Use a spoon to gently drizzle glaze over cooled cookies in a zig-zag pattern. For more control, use a piping bag or a plastic bag with the tip snipped. Let glaze set completely before stacking or packaging to avoid smearing.
How to make strawberry lemonade with simple syrup?
Combine ½ cup sugar, ½ cup water, and 1 cup chopped strawberries in a saucepan. Simmer until berries break down. Strain out the solids and stir in ½ cup fresh lemon juice. Chill and serve over ice with water or sparkling soda. You can also use this syrup in your cookie glaze.
Conclusion
Strawberry lemonade cookies with glaze are one of those treats that feel fancy without the effort. They start with cake mix, swirl together two nostalgic flavors, and end with a simple citrus glaze that makes them look bakery-perfect. Whether you’re baking with kids, preparing party trays, or just indulging in a midweek treat, these cookies strike the right balance of ease and wow-factor.
The lemon juice does more than add flavor—it helps shape the cookie’s texture and elevate the mix. And with tips for glazing and packaging, you’ll be ready to share these soft, colorful bites with friends, family, or even save a stash in the freezer for your future self. One batch might not be enough.
