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Strawberry Crinkle Cookies are the perfect blend of soft and chewy with a sweet, powdered sugar coating. Their vibrant color and classic strawberry cake flavor make them perfect for Valentine’s Day or any occasion.
Reasons You’ll Love This Recipe
- Soft & Chewy Texture: Strawberry crinkle cookies are perfectly tender with a crisp, sugary coating.
- Easy to Make: Cake mix cookies like these gooey butter cookies and these lemon cookies are simple to prepare and use very few ingredients! Plus, you can easily switch up the flavors. I especially love the chocolate version!
- Beautiful Crinkle Effect: The powdered sugar coating creates a stunning cracked, crinkle look.
- Delicious Strawberry Flavor: Tastes just like a classic strawberry cake!
Simply Delicious
I remember when I was first starting out, I didn’t have sugar and flour storage. I would live off of making treats from cake mixes. They were so simple and cheap! I only needed a few other ingredients to make something way better than just the cake. They always hit the spot! All of my neighbors loved them and would beg me to try all of the different flavors!
Ingredients Needed
How to Make Strawberry Crinkle Cookies
This strawberry crinkle cookie is the easiest cookie recipe. They come together in just about 15 minutes, and there is no need to chill the dough!
- Prep: Preheat the oven to 375ºF and line 2 baking sheets with parchment paper. Set aside. Add the strawberry cake mix, melted butter, and eggs to a large bowl.
- Beat: Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
- Roll the Dough: Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands. First, roll the balls in the granulated sugar.
- Bake: Then, roll the dough in the powdered sugar until fully coated. Place the cookie dough balls on the prepared cookie sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool. Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
Tips for Perfect Strawberry Cake Mix Cookies
These strawberry crinkle cookies are hassle-free and a hit with anyone who tries them. For best results, follow these simple tips!
- Can I use unsalted butter? If you want to use unsalted butter, add ¼ teaspoon of salt to the dough.
- What do I do if my dough feels too soft? If the dough starts off feeling very soft, don’t worry, as it sits, it stiffens up. If you prefer a stiffer dough for rolling the cookies, set the dough aside for about 10 minutes after mixing it so it has some time to set up.
- Do I have to roll the dough in both sugars? The powdered sugar sometimes doesn’t coat the dough very thoroughly. I like to pack it on the dough with my hands. Alternatively, you can skip the granulated sugar and just roll the dough in the powdered sugar if you would like. But this can result in the powdered sugar being absorbed by the cookie as it bakes. They will taste great, but they may not have the distinct crinkle cookie appearance.
- Don’t overbake! The cookies will look very underbaked when they come out of the oven, but they continue to cook as they cool. If you overbake them, they will end up hard.
Storing Leftover Strawberry Crinkle Cookies
- Storing: Store strawberry crinkle cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
- Make Ahead: The dough can be prepared up to 2 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it. Let the dough sit at room temperature for about an hour before scooping it into balls.
- In the Freezer: I don’t recommend freezing these cookies as the powdered sugar can weep in the freezer, making these cookies soggy and sticky.
More Strawberry Desserts
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Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
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Add 1 (13.25-ounce) box strawberry cake mix, ⅓ cup melted salted butter, and 2 large eggs, to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
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Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
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First, roll the balls in the ½ cup granulated sugar, before rolling them in the ½ cup powdered sugar, until fully coated.
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Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool.
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Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.
Calories: 120kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 132mgPotassium: 7mgSugar: 14gVitamin A: 101IUCalcium: 32mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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