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Soft Strawberry Lemonade Cookies Recipe Everyone Asks For

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This strawberry lemonade cookie recipe bakes up soft with bright lemon flavor in every bite.

Pink lemonade crinkle cookies arranged in neat rows on a baking sheet, dusted with powdered sugar and baked until cracked on top.

I never planned on making a strawberry lemonade cookie, but sometimes the best recipes come from a little curiosity and a box of cake mix sitting in the pantry.

These cookies are easy, forgiving, and perfect for anyone who wants a fun bake without stressing over technique.

The strawberry flavor comes from strawberry cake mix, while fresh lemon zest adds just enough citrus to balance the sweetness.

The result is a soft cookie with the best texture, a light lemon taste, and that pretty pink color that makes these cookies pop on a plate.

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Ingredients

See the recipe card below for measurements and instructions.

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

Soft Strawberry Lemonade Cookie Recipe

This soft strawberry lemonade cookies recipe is an easy treat with a sweet, citrusy twist perfect for any day.

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 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 the oven to 350º

  • Add ½ cup Powdered Sugar to a small bowl and set aside. You will use this to coat your hands so the dough does not stick to them.

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

  • Lightly whisk the egg with a fork, then add it to the bowl.

  • Use a handmixer to combine the mixture until a thick, sticky dough forms.

  • Prepare cookie sheets. Line with parchment paper if desired.

  • Dip your hands in powdered sugar, scoop about 1 tablespoon of dough, and roll it into a 1-inch ball.

  • Place dough balls on the cookie sheet, keeping your hands coated in powdered sugar as you work.

  • Lightly dust the tops with powdered sugar. Bake for 8 to 11 minutes. Cookies will be soft when removed, but firm up as they cool.

  • Cool the cookies on the pan for a few minutes, then transfer to a wire rack to cool completely

Nutrition

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

How to Store Cookies

Here’s the easy way to store leftover cookies so they stay soft and fresh.

At Room Temperature

Let cookies cool completely, then store them in an airtight container for 3-4 days. Adding a small piece of bread helps keep them soft.

In the Refrigerator

Store cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best taste.

In the Freezer

Freeze baked cookies in a single layer until firm, then transfer to a freezer-safe container or bag. They keep well for up to 2 months.

Thaw at room temperature before eating.

Can you ever have too many cookie recipes? I don’t think so. If you’re in the mood to keep baking, here are a few more favorites to try next.

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Hi, I’m Katie!

I’m so glad you’re here. Want to make something fabulous? I’m here to help!


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