Okay, I have a recipe to share.
But I warn you: If you make these cookies, you will eat too much batter. And then you will eat too many cookies. And THEN you will have too many spoonfuls of the frosting. And then you will want to curl up in a ball on the couch and die a slow, pink, sugary death.
But then an hour later you’ll go right back to the cookies.
Lately I’ve been a book club slacker and just showed up with my bottle of $3 Three Wishes chardonnay (thanks, Whole Foods!). But this month I decided to actually MAKE something. I know, I know- crazy. I was thinking summery and citrus, and lemonade immediately comes to mind… so then I got to Googling and ran across this recipe for Strawberry Lemonade Cookies and knew I had to try it. The ingredients are not gourmet by any means (strawberry cake mix and Country Time powdered lemonade!) but it’s so creative and just works.
The cookies are really soft and doughy, and the frosting is TART. Remember when you were a kid and used to stick your finger in the lemonade powder and lick it off (or was that just me)? It’s like that. So if you’re not into sweet & tart then you’ll probably hate these. And we probably can’t be friends, either.
Enough talky talky. Here it is:
Strawberry Lemonade Cookies (adapted from Eat At Home)
- 1 Stick + 6 Tbs Unsalted Butter, Softened
- 1 Box Pillsbury Strawberry Cake Mix
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 Tbs Water
- 1/2 Cup + 6 Tbs Country Time Strawberry Lemonade Mix
- 3 Cups Powdered Sugar
- 3 Tbs Milk
1. Preheat oven to 350 degrees.
2. With an electric mixer, cream 1 stick of butter until smooth. Add cake mix and mix until combined. Add eggs one at a time until incorporated, then add vanilla, water and 1/2 cup of the powdered lemonade. Continue mixing until well blended. At this point it will look like hot pink sugar cookie dough.
3. Scoop dough into tablespoon-sized balls and place on parchment-lined baking sheet (I got about 2 dozen cookies). Bake for 10-12 minutes. The cookies will puff up and still seem a little doughy, but don’t leave them in too long or the tops will scorch.
4. Remove from oven and let completely cool before frosting.
5. To make the frosting: Cream 6 Tbs butter with the electric mixer. Add powdered sugar GRADUALLY until combined, then add in 6 Tbs lemonade mix. Add milk 1 Tbs at a time until spreadable consistency is reached. Once cookies are cool, spread icing across tops and allow to “set” for a few hours. Or just eat them right then. Whatever. I’m not here to judge.
So there you have it! Book club was great. Scottie made us an amazing chicken casserole and we discussed our latest read, Room, while snacking on the Uptown Popcorn (jalapeno ranch, dill pickle and some type of toffee-caramel concoction) that Lauren brought. Oh, and there was wine, too… obviously.
So now go make the cookies and just thank me later. Or bring me a few.