Strawberry Lemon Poundcake Cookies

Prepare the Doughs:

In separate bowls, combine each cake mix with 2 eggs, ¼ cup of vegetable oil, and ½ teaspoon of vanilla extract.

Stir until each dough is smooth and well-combined.

Create the Swirl Effect:

Scoop a small portion of each dough (strawberry and lemon) and gently press them together to form a ball.

Lightly roll the dough balls without over-mixing to keep the distinct colors and achieve a beautiful swirl effect.

Bake:

Preheat the oven to 350°F (175°C).

Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes, until the edges are set, but the centers remain soft.

Cool & Serve:

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

Dust with powdered sugar if desired for a sweet finish.

Serving and Storage Tips: