Frugal Foodie Mama: Easy Strawberry Lemonade Cookies

Thursday, July 18, 2013

Easy Strawberry Lemonade Cookies

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It seems as if we have been attending a family reunion almost every weekend the past month.  Of course, every new family reunion is another opportunity for me to bake up a tasty treat for my relatives.  Those of you who have been following me on my Instagram have already had a sneak peek of these Easy Strawberry Lemonade Cookies and one other little sweet goodie I baked up a couple of weeks ago.  It pays to give me a follow on Instagram. ;) 

These cookies are incredibly easy to make.  Even the from-scratch fresh strawberry buttercream doesn't require too much effort.  The addition of the lemon juice and lemon zest to the cake mix cookie batter gives it a delicious freshness- like drinking a tart glass of fresh lemonade. The sweet strawberry buttercream complements the lemon cookies perfectly.  Of course, if you are a huge fan of lemon these cookies are just as delectable sans the buttercream.  (But I like them just ever so slightly more with the strawberry buttercream. ;) )

Easy Strawberry Lemonade Cookies

by Frugal Foodie Mama
Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients (20-22 cookies)
    For the lemonade cookies
    • 1 box of lemon cake mix
    • 2 eggs
    • 1/3 cup canola oil
    • Juice & zest of 1 lemon
    For the strawberry buttercream
    • 2/3 cup strawberries, chopped and then pureed with the juice of half a lemon
    • 3/4 cups butter, softened
    • 1 1/2 cups powdered sugar
    • 1/2 tsp vanilla
    Preheat your oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper. Set aside.

    In a large bowl, mix together the lemon cake mix, eggs, oil, & lemon juice & zest. Refrigerate the dough for at least 20 minutes.

    Add your pureed strawberry/lemon juice mixture to a small saucepan. Heat over medium heat for 10-15 minutes, stirring frequently. Once it has thickened slightly, remove it from the heat and allow it to cool completely.

    Pull out your refrigerated cookie dough and drop by generous tablespoonfuls onto the prepared baking sheet.

    Bake for 7-9 minutes, until the edges of the cookies are slightly golden brown.
    As soon as you take the cookies out of the oven, flatten the tops of each cookie by pressing the bottom of a glass or measuring cup into each cookie. This will create a nice flat surface for frosting the cookies once they have cooled.

    Repeat this will the remaining dough.
    Allow the cookies to cool completely on a wire rack.

    While the cookies are cooling, prepare the fresh strawberry buttercream.
    Beat together the butter, powdered sugar, and vanilla until smooth & creamy- about 3-4 minutes. Now beat in the cooled strawberry puree.

    Fill an icing bag with the strawberry buttercream and using the frosting tip of your choice, top each lemonade cookie with a pretty strawberry buttercream swirl.
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