Description
These vibrant cookies combine lemon and strawberry cake mixes for a sweet-and-tangy contrast. A dual dough method with a crackled sugar coating makes for a showstopping handheld treat. Gluten-free and vegan options available for customization.
Ingredients
1 (13 to 15 ounce) box lemon cake mix
1 (13 to 15 ounce) box strawberry cake mix
4 large eggs
2/3 cup vegetable oil (divided 1/3 cup each)
3 teaspoons lemon juice (divided 1 1/2 teaspoons each)
2/3 cup confectioners sugar
Instructions
Preheat oven to 350°F / 180°C
Divide lemon cake mix, eggs, oil, and lemon juice between two bowls
Repeat for strawberry mix with remaining ingredients
Mix each dough until no dry streaks remain
Cover and refrigerate for at least 30 minutes
Use cookie scoop to form 24 balls by pairing 1 teaspoon lemon dough with 1 teaspoon strawberry dough
Coat balls in confectioners sugar
Place 2 inches apart on parchment-lined baking sheets
Bake 10-12 minutes until crispy edges form
Cool for 5 minutes before transferring to wire rack
Notes
Ensure cake mixes are halal-certified and alcohol-free if required
Double sugar coating for extra crinkly effect
Cookies can be frozen for up to 3 months with parchment paper separators
Add edible food coloring to enhance color contrast if desired
- Prep Time: 45
- Cook Time: 12
- Category: Deserts
- Method: Baking
- Cuisine: American