1. Preheat Oven:

• Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).

2. Mix the Dough:

• In a medium-sized mixing bowl, combine the strawberry cake mix, melted butter, eggs, and lemon juice. Mix until well combined and a soft dough forms.

3. Shape the Cookies:

• Use a 2-tablespoon cookie scoop to portion out the dough into evenly sized balls. (For smaller cookies, use a 1-tablespoon scoop and reduce the baking time by 1-2 minutes.)
• Roll each dough ball in powdered sugar until completely coated.

4. Arrange on Baking Sheet:

• Place the coated dough balls on the prepared baking sheet, spacing them about 1½ inches apart.

5. Bake:

• Bake in the preheated oven for 11 minutes, or until the edges are set and the tops have a crinkled appearance.

6. Cool:

• Remove from the oven and let the cookies cool completely on the baking sheet before transferring to an airtight container.

Storage Tips:

• Room Temperature: Store cookies in an airtight container at room temperature for 3-4 days.
• Freezing: Freeze unbaked dough balls (rolled in powdered sugar) for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Tips for Success:

• Zest It Up: Add lemon zest for an extra burst of citrus flavor.
• Even Coating: Roll dough generously in powdered sugar for a more pronounced crinkle effect.
• Presentation: Dust cooled cookies with additional powdered sugar for a finishing touch.

These cookies are perfect for summer parties, Valentine’s Day, or as a quick dessert to brighten your day!