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In a large mixing bowl, add lemon cake mix, 2 cups of Cool Whip (thawed) and 1 egg.
Mix on medium speed until combined and smooth.
Scrape the batter into a bowl (it will be very sticky), cover with plastic wrap and refrigerate for 30 minutes.
Wipe out the same mixing bowl, add the strawberry cake mix, 2 cups of Cool Whip and 1 egg.
Again, mix on medium speed until combined and smooth.
Scrape the batter into a bowl, cover and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 350 degrees.
Line a large baking sheet (or two) with parchment paper or you can grease the pan as well.
Place the powdered sugar in a small bowl.
Using a cookie scoop, drop each scoop of chilled cookie dough into the powdered sugar.
Roll the cookie into a ball using your hands and place on the cookie sheet approximately 2 inches apart. (Give them some space as they spread.)
Continue this process with all the dough for the lemon and strawberry cookies.
Bake for 14-16 minutes or until the edges are set and the bottoms are golden brown.
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack to finish cooling.