Strawberry Lemonade Cookies
These Strawberry Lemonade Cookies use 6 Ingredients to make the entire recipe, from cookie to frosting and even topping!
I love a recipe that makes me look like a pro baker, and these Strawberry Lemonade Cookies always get me so many compliments (on the look and the taste). They’re based on my Cool Whip Cake Mix Cookies, which are basically my go-to whenever I want a quick cookie. But this variation is all about the combo of lemon and strawberry. And get this.. the entire setup, the lemon cookie, the strawberry frosting, and even the fresh strawberries only use six ingredients total to make these strawberry lemonade cookies. Six!
How to make Strawberry Lemonade Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Make the Strawberry Whipped Cream Frosting
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Strawberry Lemonade Cookie Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 16 ounces Cool Whip thawed, divided into 8 ounces
- 15.25 ounce lemon cake mix dry
- 1 large egg room temperature
- ½ cup powdered sugar
- 4 tablespoons strawberry gelatin mix dry
- 2 cups diced fresh strawberries for garnish
Instructions
- Prepare for Baking: Preheat the oven to 350°F. Line your baking sheet(s) with parchment paper and set aside.
- Prepare the Powdered Sugar: Place ½ cup powdered sugar in a small bowl or shallow plate and set aside.
- Make the Cookie Dough: In the bowl of a stand mixer, combine 1 box (15.25 ounces) lemon cake mix, 8 ounces of Cool Whip, and 1 large egg. Mix thoroughly until a sticky dough forms. Optional – add to fridge for 15-20 minutes to help firm the cookies.
- Form the Cookies: Use a small ice cream scoop or two spoons to scoop out 1-inch balls of dough. Drop each ball into the powdered sugar and roll to coat completely. Place the coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are no longer glossy. Allow the cookies to cool completely on the baking sheet before decorating.
- Make the Strawberry Frosting: In a medium bowl, combine the remaining 8 ounces of Cool Whip with 4 tablespoons of dry strawberry-flavored gelatin mix. Stir until well combined.
- Decorate the Cookies: Use the back of a spoon or a knife to spread the strawberry frosting evenly over each cooled cookie.
- Add the Garnish: Top each cookie with a sprinkle of diced fresh strawberries (about 2 cups total).
Notes
- Spray the Cookie Scoop: Since the dough is sticky, lightly spray your cookie scoop with cooking oil before scooping. You can also rub a little oil on your palms if you’re shaping the dough by hand.
- Chill the Dough (Optional): If the dough feels too sticky to handle, pop it in the fridge for 15-20 minutes before scooping. It’s not required, but it makes things easier.
- Underbake Rather Than Overbake: It’s better to pull the cookies out 1 minute early than bake them 1 minute too long. Bake until the edges are set, and the centers look just set—10-12 minutes is the sweet spot.
- Cool Completely Before Frosting: Make sure the cookies are fully cooled before adding the strawberry frosting. If they’re even a little warm, the frosting will melt and slide right off.
Layering for Storage: If you need to stack frosted cookies for storage, place a piece of parchment paper or wax paper between the layers to prevent sticking. Freezing Tips: If you want to freeze the cookies, do so without the frosting. The texture of the Cool Whip frosting can change when frozen. Bake the cookies, cool them completely, and freeze them in a single layer before transferring them to a freezer-safe bag or container. Frost them after they’ve thawed.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Quick Recipe Help and Common Questions
Why is my dough so sticky?
This is completely normal! The dough for these cookies is sticky because of the Cool Whip. To make handling easier, lightly spray your cookie scoop with cooking spray or rub a little oil on your palms before rolling the dough in powdered suga
Why did my frosting turn out too runny?
If the Cool Whip was too warm or overmixed, it might become runny. Be sure to use fully thawed but still cold Cool Whip, and mix gently with the dry strawberry gelatin powder to keep the frosting light and fluffy.
My cookies seem underbaked—should I bake them longer?
These cookies should be soft and slightly chewy. If the centers look just set and the edges are firm, they’re done. Overbaking will make them dry. It’s better to err on the side of slightly underbaked—they’ll firm up as they cool.
More Easy Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- 3 Ingredient Shortbread Cookies
- 3 Ingredient Oatmeal Cookies
- Snowball Cookies
- 3 Ingredient Nutella Cookies
- Meltaway Cookies
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If you try this easy Strawberry Lemonade Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
