Strawberry Lemonade Cookies

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Betty crocker (15.25 ounce betty crocker supermoist lemon cake mix
  • 1 Betty crocker (15.25 ounce betty crocker supermoist strawberry cake mix
  • 2 cups Powdered sugar

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Dairy

  • 1 tbsp Milk

Found on tablespoon.com

Description

Ingredients

• 1 (15.25 ounce) Betty Crocker™ SuperMoist™ lemon cake mix
• 1 (15.25 ounce) Betty Crocker™ SuperMoist™ strawberry cake mix
• 4 eggs
• 2/3 cup vegetable oil (divided)
• 2 teaspoons lemon juice
• 2 cups powdered sugar (divided)
• 1 tablespoons milk

Directions

• 1 Preheat oven to 375°F.
• 2 Begin by making the two cake mixes. 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.

Nutrition