If you want a bright, bakery-style treat without a big ingredient list, these lemon cake mix cookies are for you. They take just a few minutes to bake and then get topped with a sweet strawberry frosting that makes them feel extra special for showers, brunch, and all your spring desserts ideas.
This one is perfect when you need cake mix desserts that look cute enough to bring to a potluck, but are still super easy baked goods to whip up in no time.
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Ingredients for Lemon Cake Mix Cookies with Strawberry Frosting
Cookies
- 1 box lemon cake mix (15.25 oz)
- 2 large eggs
- 1/3 cup neutral oil (vegetable or canola)
- 1–2 tablespoons lemon zest (highly recommended for stronger lemon flavor)
- 1 tablespoon lemon juice
Strawberry frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream, as needed
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
- 1/4 cup freeze-dried strawberries, crushed into a fine powder (see note below)
Note: You can crush freeze-dried strawberries in a blender, food processor, or by sealing them in a bag and rolling with a pin. Sift the powder if you want a super smooth frosting.
How to Make Lemon Cake Mix Cookies with Strawberry Frosting
1. Juice and zest your lemon if you want to use fresh lemon. You may need to zest 2 lemons to get enough zest to create a strong lemon-y flavor.
Crush your freeze dried strawberries if you didn’t already.
2. In a large bowl, mix together the lemon cake mix, eggs, oil, lemon juice, and (if using) lemon zest. Stir until a thick dough forms. (If you’re using lemon extract instead of lemon zest, I would recommend only using 1/2 teaspoon and then testing some of your batter for flavor. You can sprinkle some lemon zest on top of your frosted cookies for a cute decoration.)
3. Chill the dough for 20–30 minutes so it’s easier to scoop and the cookies don’t spread as much.
4. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
5. Scoop the dough into 1 1/2-tablespoon portions, roll into smooth balls, and place them 2 inches apart on the baking sheets.
6. Bake for 8–10 minutes, until the edges are set and the centers look just barely done.
7. Beat the softened butter for 1–2 minutes until fluffy. Add the powdered sugar and vanilla then beat until combined (it’ll look thick at first).
8. Add in freeze dried strawberry powder
9. Add milk or cream a little at a time and beat until smooth. For piping, keep it thicker; for spreading, add a tiny splash more.
10. Make sure the cookies are completely cool before frosting.
11. If you’re spreading the frosting, use a butter knife or small offset spatula to add a layer of vanilla buttercream on top of each cookie.
12. If you’re piping the frosting, scoop the buttercream into a piping bag. You can either snip the tip off the bag for a simple swirl, or use a plain round tip and pipe a swirl of frosting on top of each cookie.
Pro tips
- Chill the dough. Even 20–30 minutes helps the cookies stay thicker and bake up soft instead of spreading thin.
- Don’t overbake. Pull them when the edges look set and the centers still look a little underdone; they’ll finish setting as they cool.
- How to get a stronger lemon flavor. Add more zest than you think you need. For most lemons, you will not get a full tablespoon of zest from a small lemon, and 1–2 teaspoons can be subtle in a whole batch. If your cookies were not lemony enough with one whole lemon, try using the zest from 2 lemons, or add 1/2 teaspoon lemon extract for a bigger pop of lemon without changing the texture.
- Want the frosting to hold its shape longer? Let the cookies cool completely, then chill the frosted cookies for 10 minutes before serving or storing.
- Easy make-ahead win: Bake the cookies the day before, then frost the next day. This is one of those cake mix desserts that’s perfect when you want easy baked goods without the stress.
- Storage. Store frosted cookies in a single layer or with parchment between layers in an airtight container for up to 3 days. If your kitchen is warm, store them in the fridge and let them sit out 10 minutes before serving.
FAQs
How do you store frosted lemon cake mix cookies, and how long do they last?
Store frosted cookies in an airtight container with parchment paper between layers. They’ll keep well for about 3-4 days. If your kitchen runs warm, store them in the fridge so the buttercream stays set, then let them sit out for 10-15 minutes before serving.
What brand of cake mix should you use?
You can use any lemon cake mix you like, but I usually go with Duncan Hines. The biggest thing is checking the weight on the box. Most lemon cake mixes are around 15.25 oz, and using something very different can change the cookie texture.
Can you use bottled lemon juice, or does it need to be fresh?
Either works. Bottled lemon juice is totally fine for these cookies and keeps them super convenient. If you want the brightest, freshest flavor, use fresh lemon juice + lemon zest (the zest is the real flavor booster).
Can you freeze these cookies?
Yes! For best results, freeze the cookies unfrosted for up to 2 months. Thaw at room temperature, then frost before serving.
These lemon cake mix cookies with strawberry frosting are bright, simple, and adorable on a dessert table. If you are collecting spring desserts ideas, want more cake mix desserts for busy weeks, or just need easy baked goods that feel fun, this recipe is an easy win.
Lemon Cake Mix Cookies with Strawberry Frosting
Ingredients
Lemon Cake Mix Cookies
- 1 box lemon cake mix 15.25 oz. (check the weight, if it's not 15.25 oz, your cookies will have a different texture)
- 2 eggs
- 1/3 cup neutral oil vegetable or canola work
- 1-2 Tbsp lemon zest go with 2 for a strong lemon flavor
- 1 Tbsp lemon juice
Strawberry Buttercream
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 Tbsp milk or heavy cream to adjust the texture
- 1 tsp vanilla
- 1/4 cup freeze dried strawberries crushed into a fine powder
- 1 pinch salt optional, to cut the sweetness a bit
Instructions
- Juice and zest your lemon if you want to use fresh lemon. You may need to zest 2 lemons to get enough zest to create a strong lemon-y flavor.Crush your freeze dried strawberries into a fine powder if you didn't already.
- In a large bowl, mix together the lemon cake mix, eggs, oil, lemon juice, and (if using) lemon zest*. Stir until a thick dough forms.
- Chill the dough for 20–30 minutes so it’s easier to scoop and the cookies don’t spread as much.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 1 1/2-tablespoon portions, roll into smooth balls, and place them 2 inches apart on the baking sheets.
- Bake for 8–10 minutes, until the edges are set and the centers look just barely done.(I like to bake 1 batch at a time, just in case I have to adjust the baking time or temperature for the second batch. You can stick your second baking sheet back in the fridge while your first batch bakes so it stays chilled.)
- Beat the softened butter for 1–2 minutes until fluffy. Add the powdered sugar and vanilla then beat until combined (it’ll look thick and clumpy at first).
- Add in freeze dried strawberry powder
- Add milk or cream a little at a time and beat until smooth. For piping, keep it thicker; for spreading, add a tiny splash more.
- Make sure the cookies are completely cool before frosting.
- If you’re spreading the frosting, use a butter knife or small offset spatula to add a layer of vanilla buttercream on top of each cookie.
- If you’re piping the frosting, scoop the buttercream into a piping bag. You can either snip the tip off the bag for a simple swirl, or use a plain round tip and pipe a swirl of frosting on top of each cookie.
- Store in an airtight container at room temperature for up to 3 days. You can store in the fridge for longer, but I recommend letting them sit out a room temperature a bit before serving.
