Strawberry Lemonade Cookies

Ingredients

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

2/3

cup vegetable oil (divided)

2

teaspoons lemon juice

2

cups powdered sugar (divided)

1

tablespoon milk

Steps

• 1

  Preheat oven to 375°F.
• 2

  Begin by making the two cake mixes
• 3

  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.
• 4

  Remove batters 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.
• 5

  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.
• 6

  Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.
• 7

  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.