Lemons? Make lemonade cookies

The weather is warming up and so are the outside activities. Tee ball, lemonade stands and sprinklers are all breaking out in recent weeks. In between the Wyoming spring that is. One favorite spring treat around our house this time of year is strawberry lemonade cookies. A light and refreshing way to jump into spring not to mention a bright and beautiful treat.. Also a fun and fast addition to any lemonade stand. These cookies are definitely kid friendly not only in flavor but in the kitchen as well if you have a little chef. My grandmother would call this a "cheater recipe" as it's not really a traditional or "from scratch" recipe. However, you can't beat fast, easy and tasty food especially in the busy spring and summer. With just 6 ingredients you can make a refreshing treat that will pair perfectly with an ice cold lemonade.

Strawberry Lemonade Cookies

Ingredients:

1 Box of Lemon cake mix

1 Box of Strawberry cake mix

We use the Betty Crocker super moist mix, but any box cake will work.

4 Eggs

1/2 Cups vegetable oil

2 Teaspoons lemon juice

1 Cup powdered sugar

Directions:

Start by preheating the oven to 375 degrees

Add lemon cake mix to a large bowl. Mix 2 eggs, 1/2 cup vegetable oil, 1 teaspoon of lemon juice, until well blended. Cover and refrigerate for 20 minutes to firm

Add strawberry cake mix to a large bowl. Mix 2 eggs, 1/2 cup vegetable oil, 1 teaspoon of lemon juice, until well blended. Cover and refrigerate for 20 minutes to firm.

Remove cake batters from refrigerator, and take 2 rounded teaspoons 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.

Place the dough ball into a bowl of powdered sugar and roll to lightly coat in sugar. This gives a pretty crackled effect and also keeps the dough off your hands.

Place on a baking sheet at least 2 inches apart. Repeat with remaining dough. We cover our baking sheet in parchment paper for easy clean up.

Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to a wire rack and let cool completely before serving.