Strawberry Lemonade Cookies

Good Morning 🙂

I made these fantastic cookies for my Nieces 3rd Birthday Party about a month ago and they were a HUGE hit! Perfect for summer. Super Easy and Super Good!

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Strawberry Lemonade Cookies

Ingredients

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

Directions

  • Preheat oven to 375 degrees F.
  • 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.
  • Remove batters from fridge, and take 1 rounded teaspoon 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.
  • 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.
  • 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.

Enjoy these light refreshing cookies…we sure did!

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Strawberry Lemonade Bars

Oh My Goodness, I couldn’t believe how awesome these were!!!

We had a very hot fourth of July party and hr away and these didn’t hold very well in the heat on the drive over, but after putting them in the fridge they hardened back up and were scrumptious!! Everyone loved them!

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These bars were of course found on Pinterest (I wish I could say I came up with this myself but I didn’t!) and Pinterest didn’t let me down! You can find the website here, from K&K Test Kitchen.

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.