The best of both strawberry and lemon cake-mix cookie worlds!
Preparation Time: 25 mins
Cook: 10 mins
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Lemon
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Strawberry
- 4 eggs
- ⅔ cup vegetable oil (divided)
- 2 teaspoons lemon juice
- 2 cups powdered sugar (divided)
- 1 tablespoon milk
Preheat the oven to 375°F.
Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly.
Remove battery from fridge, and take 2 rounded teaspoons of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball.
Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough.
Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to a wire rack and let cool completely before serving.
To make the glaze (optional), whisk together 1 cup powdered sugar with 1-2 tablespoons of milk until combined. Add more milk to thin the glaze if needed. Drizzle with a fork or piping bag onto the cookies once they have reached room temperature.