I’m hoping these cookies help beckon spring. Bright and cheery and sweet as spring time, these cookies will brighten any cookie plate! 

The recipe for these little gems is from the beloved Amy Hannon of Euna Mae’s. I trust all her recipes and her cookies never fail.

What puts these simple cookies into the next catergory is the tarty, sweet lemonade mix. It makes the cookies bright with every bite! Bake these cookies up and enjoy every last little crumble!

EASY STRAWBERRY LEMONADE CRINKLES {week 14}
{makes 20-24 cookies}

1 box strawberry cake mix
2 large eggs, room temperature*
1/3 cup vegetable oil
1 teaspoon good vanilla extract
zest of one lemon
1 Tablespoon plus 1/4 cup powdered pink lemonade mix {not crystal light}
powdered sugar for coating
granulated sugar for coating

Preheat the oven to 350 degrees.

Prepare two shallow bowls for the coating. One bowl will contain about 3/4 cup powdered sugar. In the other bowl, combine 1/4 cup powdered pink lemonade mix and 1/2 cup granulated sugar. Set aside.
In the bowl of a stand mixer, combine the cake mix, eggs, oil, vanilla, zest, and 1 Tablespoon of pink lemonade mix. Mix until it forms a nice dough. Turn the dough out onto a sheet of parchment or a silicone mat, and form into a ball.

Make 20-24 one-inch dough balls by rolling them in your hands. Then coat each ball by first rolling the ball in the sugar/lemonade mix then rolling the ball in the powdered sugar. Place coated dough balls about 1 1/2″ apart on a parchment or silicone-lined baking sheet. Bake for 10-12 minutes. Allow to cool for a few minutes before moving them to a cooling rack to cool completely. You may wish to sift a little additional powdered sugar over the cookies if you like.