Sweet dreams are made of these pretty-in-pink strawberry crinkle cookies.
Irresistibly soft with a signature crackled coating, they’re unbelievably good.
They require only five ingredients and have a fun and tasty powdered sugar dusting. Plus, the most delicious fruity flavor!
Better yet, you can have them ready in a flash.
Why You’ll Love These Strawberry Crinkle Cookies
Fruity Flavor: The strawberry cake mix packs these cookies with a sweet, vibrant strawberry flavor.
Soft & Chewy Texture: Each cookie is deliciously soft with a satisfying chew, perfect for a quick, irresistible treat.
Stunning Appearance: The cookies’ bright pink color and distinctive crackled appearance are absolutely show-stopping. They’re ideal for festive occasions like Mother’s Day or birthdays. But they’ll liven up non-holiday tables, too.
Kid-Friendly: And I don’t just mean for eating! These are fun to make with your littles, too.
Ingredients
- Strawberry Cake Mix: For a sweet, fruity, strawberry-licious flavor and vibrant pink hue.
- Eggs: To hold the cookies together and provide richness and moisture.
- Vegetable Oil: Makes the cookies extra-soft, extra-moist, and extra-tender. It also prevents them from becoming dry and crumbly.
- Vanilla Extract: To enhance the overall sweetness and add a bit of depth and warmth.
- Powdered Sugar: It’s sweet and snowy white – the perfect contrast to the brilliantly pink cookies. It also gives them their attractive cracks during baking.
How to Make Strawberry Crinkle Cookies
Unlike 100% homemade cookie recipes, these use cake mix as a base. That saves you a ton of time and recipe steps.
1. PREHEAT the oven to 375°F and line 2 baking sheets with parchment paper.
2. BLEND the strawberry cake mix, eggs, vegetable oil, and vanilla extract in a large bowl until well combined.
3. PORTION the dough into 2-tablespoon-sized balls and roll each one in powdered sugar.
4. BAKE for 10-12 minutes, until the tops are crinkled and the edges are set.
5. COOL the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Tips for the Best Strawberry Crinkle Cookies
Perfect for Valentine’s Day, spring gatherings, or anytime you need a pop of color in your cookie jar, these babies are incredibly tender and practically melt in your mouth.
Here are a few tips to keep in mind:
- Chill the dough. It will be soft and sticky. So, to make portioning and rolling easier, cover the bowl and chill the dough for about 30 minutes.
- Use a cookie scoop. If you want attractive, uniformly-sized cookies, portion the dough with a cookie scoop.
- Coat fully in sugar. Roll the dough balls in the powdered sugar so all the sides are well coated. This will give them the best crinkle finish.
- Leave space on the baking sheet. If you place the dough balls too closely together on the baking tray, they won’t crinkle or rise properly.
- The centers may be soft. After baking, the edges should be set, but the centers may seem raw. That’s okay! They’ll set up on the tray and will firm up as they cool.
Recipe Variations
If you want something a little different, check out these easy-peasy recipe variations:
- Use a different cake mix. Feel free to use chocolate, lemon, red velvet, funfetti, etc.
- Add toppings. Besides powdered sugar, you can also coat the cookies in sprinkles, crushed nuts, or a chocolate or caramel drizzle.
- Incorporate mix-ins. Add chocolate chips, nuts, freeze-dried strawberries, and more to the dough before rolling. Just don’t add too much, or the cookies won’t hold together.
- Make them nutty. Swap the vanilla extract for almond extract. Use 1/4-1/2 teaspoon as it’s quite strong.
- Dessert decadence. Add a dollop of cream cheese in the center of each cookie. Freeze about 1 teaspoon for the best results.
- Add a little citrus. Instead of vanilla extract, add lemon zest or a splash of lemon juice. It will lighten and brighten the already delicious cookies.
How to Store
Leftover strawberry crinkle cookies aren’t something I ever have to worry about. When I make these, my friends and family devour them.
You might have a few leftovers, though, so be sure to store them correctly.
To Store: Let the cookies cool fully. Then, transfer them to an airtight container and store at room temperature for up to 5 days or in the fridge for a week.
To Freeze: Flash-freeze the cookies in a single layer on a baking sheet. Then, transfer them to a freezer-safe container and freeze for up to 3 months.
More Crinkle Cookies You Have to Try
Red Velvet Crinkle Cookies
Lemon Crinkle Cookies
Chocolate Crinkle Cookies
Fudge Crinkle Cookies with Cake Mix
Strawberry Crinkle Cookies
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kcalThese strawberry crinkle cookies are bursting with fruity flavor and covered in a delicate powdered sugar coating. They’re soft, chewy, and gorgeous.
Ingredients
1 (15.25 ounce) box strawberry cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup powdered sugar
Instructions
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- In a large bowl, blend the strawberry cake mix, eggs, vegetable oil, and vanilla extract until well combined.
- Place the powdered sugar in a small bowl. Portion the dough into 2 tablespoon-sized balls and roll them evenly in the powdered sugar.
- Arrange the cookie dough on the baking sheet, about 2 inches apart. Bake for 10-12 minutes or until the cookies have crinkled tops and are set around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Chill the dough before rolling it to make it easier to work with.
- Use a cookie scoop for uniformly sized cookies.
- Leave ample room between each cookie to account for expansion.
