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Strawberry Lemonade Sandwich Cookies

Hi,

Today’s recipe is a sandwich cookie, it is great for summer (because of the flavor) or it is great for spring (because of the color). These Strawberry Lemonade Sandwich Cookies are sweet with a somewhat sour filling. It’s a great combination. They are really easy to make, in fact the cookies are made with cake mix! Let’s get started.

First, melt some butter and beat it together with eggs and lemon extract in the bowl of an electric mixer.

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Add the strawberry cake mix.

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Add the lemon cake mix.

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Mix it up until it is well blended.

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Next, form your cookies into balls (I used a size 50 cookie scoop), and roll them in powdered sugar.

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Place the sugared cookies onto an ungreased cookie sheet.

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Bake the cookies!

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While the cookies are baking you can work on making the frosting. For this the first thing you need to do is mix the strawberry lemonade mix with some water.

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Now beat the butter, lemonade mixture, and half & half together until well combined.

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Add the powdered sugar and beat until your frosting is light and fluffy.

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Put the frosting in a piping bag fitted with a large star tip. Pipe large swirls or rosettes onto half of the cookies.

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Top the cookies with the frosting with the other half of the cookies. Spoosh together slightly.

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Now they are all ready to eat!

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Enjoy!

Strawberry Lemonade Sandwich Cookies
Author: 
 
Strawberry Lemonade Sandwich Cookies: Cake mix cookies made of both strawberry and lemon cake mixes, but the star of the cookie is definitely the filling which has strawberry lemonade mix in it! Great for summer time.
Ingredients
  • For the Cookies:
  • 1 Strawberry cake mix (15.25 oz)
  • 1 Lemon cake mix (15.25 oz)
  • 3 eggs
  • ½c. butter, melted
  • 2t. lemon extract
  • powdered sugar for rolling
  • For the Filling:
  • ¼c.
  • Strawberry Lemonade Drink Mix
  • 3T. water
  • ½c. butter, softened
  • 3T. half & half
  • 4c. powdered sugar
Method
  1. For the Cookies:
  2. Preheat oven to 375F.
  3. Beat the eggs, melted butter, and lemon extract together until well incorporated.
  4. Add the cake mixes and beat until well combined.
  5. Form cookies into balls using a size 50 cookie scoop and roll them in powdered sugar.
  6. Place to cookies on an ungreased baking sheet. Bake at 375F for 10-15 minutes or until the bottom is golden brown. Cool completely.
  7. For the Filling:
  8. Dissolve the lemonade mix in the water.
  9. In the bowl of a mixer mix cream the butter, half & half, and lemonade until well blended.
  10. Add the powdered sugar and beat until light and fluffy.
  11. Pipe the filling onto half of the cookies in large swirls or rosettes. Top with the other half of the cookies and smoosh down slightly.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)