Line two half-size baking sheets with parchment paper or silicone mats.

In a large bowl, mix together lemon cake mix, ⅓ cup of vegetable oil, and 2 eggs. If cookie dough becomes too thick, keep folding it with a spatula.

In a separate bowl, mix together strawberry cake mix, ⅓ cup vegetable oil, and 2 eggs.

Using a medium (1.5 inch) cookie scoop, fill half of the scoop with lemon cookie dough and the other half with strawberry. Repeat, dropping the cookies onto the baking sheet, 2 inches apart.

Move the cookies to the refrigerator for 20 minutes to chill.

Preheat the oven to 350°F/180°C (160°C fan oven).

Before baking, roll each cookie slightly in your hands to smooth out the edges.

Place them back onto the baking sheet, and bake for 10 minutes.

Allow the cookies to cool for 5 minutes on the baking sheet and finish cooling on a cooling rack. Sprinkle with powdered sugar before serving.