Description
Soft, chewy Strawberry Lemon Cake Cookies bursting with fresh citrus flavor and sweet strawberry goodness. Easy, quick, and perfect for any occasion.
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries (crushed)
- 1/2 cup white chocolate chips (optional)
- 1/2 cup powdered sugar (for rolling)
- Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together cake mix, flour, baking powder, cornstarch, and salt.
3. In another bowl, mix eggs, oil, lemon juice, lemon zest, and vanilla extract until smooth.
4. Combine wet and dry ingredients until a thick dough forms.
5. Fold in freeze-dried strawberries and white chocolate chips.
6. Scoop dough into balls and roll each in powdered sugar.
7. Place on baking sheet 2 inches apart.
8. Bake for 10–12 minutes until edges are set and tops crack.
9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
10. (Optional) Drizzle with lemon glaze before serving.
Notes
- Do not overbake to keep cookies soft and chewy.
- Chill dough for 10 minutes if too sticky.
- Store in airtight container for up to 4 days.
- Freeze baked cookies up to 2 months.
- Add fresh glaze before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg