
My Strawberry Lemonade Cookie Recipe At A Glance
Primary Cooking Method: Oven
Number of Ingredients: 6
Total Prep Time: 10 minutes
Total Cook Time: 10-12 minutes
Level of Effort To Make: Easy Peasy
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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. This variation is all about the summery combo of lemon and strawberry. And get this—it’s only six ingredients total to make the lemon cookies and the strawberry frosting. Six!
These strawberry lemonade cookies are stupid easy. Mix up some lemon cake mix, Cool Whip, and an egg, roll the dough in powdered sugar, and bake. That’s it. Then you make the frosting by mixing Cool Whip with strawberry jello (I know it sounds weird, but it works), and finish them with some fresh strawberries. They’re so simple, but they look fancy enough to bring to an event —or just eat standing at the counter like I do. 👀
6 Ingredients to make Strawberry Lemonade Cookies
- 16 ounces Thawed Cool Whip, divided: Half goes into the cookie dough to keep it soft and airy, while the other half is used to make the strawberry frosting. Store-bought Cool Whip is easiest and holds its shape well. You can buy two 8-ounce containers which is what I do to keep from having to measure it out.
- 1 box (15.25 ounces) lemon cake mix, dry: The secret to all the “lemonade” flavor. Sweet, zesty, and easy to use.
- 1 large egg: Binds the dough together. Room-temperature eggs mix more easily.
- ½ cup powdered sugar: Used to coat the sticky dough balls, giving the cookies their classic crinkle look. This is optional, but I recommend it!
- 4 tablespoons strawberry-flavored gelatin mix, dry: Adds strawberry flavor and gives the frosting its pretty pink color. Make sure to use the dry mix, not pre-made gelatin. You can substitute it with 1-2 tablespoons of strawberry jam for flavor and a little pink food coloring to achieve the same look.
- 2 cups diced fresh strawberries: Dice small for easy garnishing. Don’t add until you are ready to serve.
Make This Recipe Yours With Additions
- White Chocolate Chips: Add ½ cup of white chocolate chips to the cookie dough for some texture and bite.
- Zest It Up: Add 1 teaspoon of lemon zest to the cookie dough for an extra lemon flavor boost.
- Crunchy Top: Sprinkle 1 tablespoon of crushed graham crackers over the frosting per cookie.
- Berry Medley: Top with a mix of fresh berries—blueberries, raspberries, and diced strawberries—for a colorful finish.
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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My Best Cooking Tips for Making Lemon Strawberry Cookies
- 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.
How to store Strawberry Lemonade Cookies
Storing the Cookies (Without Frosting):
- If you’re baking the cookies ahead of time, store the unfrosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before frosting.
Storing the Frosted Cookies:
- Frosted cookies should be stored in an airtight container in the fridge to keep the Cool Whip frosting fresh. They’ll stay good for 2-3 days, but it’s best to garnish with the diced strawberries just before serving to prevent them from getting mushy.
Make the Frosting Fresh:
- If you’re making the cookies ahead of time, wait to prepare the frosting until the day you’re ready to serve. The frosting only takes a couple of minutes to whip up, and making it fresh ensures it’s at the perfect consistency.
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.
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
I want to hear from you!
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!

Strawberry Lemonade Cookies
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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.