These colorful cookies are actually two batters put together before baking. First a box of lemon cake mix is mixed with eggs, oil and lemon juice. Then the second batter is made with a box of strawberry cake mix, eggs, oil and lemon juice. Each cake mixture is portioned into balls and rolled in powdered sugar. A dough ball from each mixture is rolled together and placed on a baking sheet. After the cookies are baked and cooled then a powdered sugar glazed is drizzled on top.
Course
Dessert
Prep Time25minutes
Cook Time12minutes
Refrigeration Time30minutes
Servings45cookies
Ingredients
1box Betty Crocker Delight Strawberry Cake Mix
1box Betty Crocker Delight Lemon Cake Mix
4large eggsdivided
⅔cupvegetable oil
3tsplemon juice
⅔cuppowdered sugar
2tbspcold water or lemon juice
1 ½cupspowdered sugar
Instructions
In a medium bowl, whisk 2 eggs, ⅓ cup oil, 1 ½ tsp lemon juice. Stir in lemon cake mix. Mix until combined; set aside.
In another medium bowl, whisk 2 eggs, ⅓ cup oil, 1 ½ tsp lemon juice. Stir in strawberry cake mix. Mix until combined; set aside.
Refrigerate doughs for at least 30 minutes.
Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside.
Generously sprinkle 2 separate large plates with powdered sugar.
Working with the lemon dough first, scoop ½ tbsp dough and place on powdered sugar plate. Roll dough between hands then place back on plate.
Scoop ½ tbsp strawberry cookie dough onto second powdered sugar plate. Roll dough balls.
Roll 1 lemon ball and 1 strawberry ball together. Cup hands and apply a little pressure while rolling until smooth ball forms.
Place on baking sheet 1 inch apart. Sprinkle with a little powdered sugar.
Bake in oven for 10 to 13 minutes or until slightly golden around the edges.
Refrigerate dough between uses.
Transfer to cooling rack.
Glaze: Combine 1 ½ cups powdered sugar with 2 tbsp water or lemon juice. Mix until smooth. Drizzle over cookies.