If you’re looking for a cookie that brings together fruity flavor, chewiness, and a burst of sweetness in every bite, then let me introduce you to this fan-freaking-tastic Strawberry Crinkle Cookies Recipe. These cookies are so easy to make, and they come out beautifully cracked on the surface with that soft, almost cake-like texture inside. When I first tried this recipe, I was blown away by how the strawberry flavor shines through, making it a refreshingly different treat that’s perfect for any occasion.
Why You’ll Love This Recipe
- Quick and Simple: You’re mixing just three main ingredients with minimal fuss, perfect for a speedy bake.
- Seriously Strawberry-Forward: The cake mix foundation boosts that natural strawberry flavor without extra effort.
- Soft & Crinkly Texture: The cookie’s soft center contrasts beautifully with the crackled sugary crust, a crowd-pleaser every time.
- Fun to Make & Share: Rolling the dough in granulated then powdered sugar creates a gorgeous finish that looks just as good as it tastes.
Ingredients You’ll Need
This Strawberry Crinkle Cookies Recipe is perfectly straightforward because the ingredients work together to keep things moist, flavorful, and easy to handle. Shopping-wise, I love grabbing a quality strawberry cake mix—it really makes the difference here.
- Strawberry cake mix: This is the star ingredient; it gives the cookies that lovely fruity flavor and pink hue.
- Salted butter: Melted butter adds richness and moisture—don’t skip the salted version as it balances the sweetness.
- Large eggs: Room temperature eggs help bind everything and add tenderness to the cookies.
- Granulated sugar: Rolling the dough balls in this first gives the cookies a slight crunch on the outside.
- Powdered sugar: This final coating creates that beautiful crinkled look and a soft sugary finish.
Variations
I love that this Strawberry Crinkle Cookies Recipe can easily be customized depending on what you have in your pantry or your mood. Sometimes I swap out the strawberry cake mix for fun flavors, but the classic version always wins for me.
- Lemon Twist: I’ve added a teaspoon of lemon zest to brighten up the strawberry flavor—it’s like a little burst of sunshine in every bite.
- Chocolate Chip Addition: Throwing in mini white chocolate chips brings a creamy contrast and makes my family go crazy for these cookies.
- Gluten-Free Version: Using a gluten-free strawberry cake mix means you can still enjoy these treats without missing out on anything.
- Vegan Adaptation: I once replaced eggs with flax eggs and used vegan butter; it changes the texture slightly but still results in delicious cookies.
How to Make Strawberry Crinkle Cookies Recipe
Step 1: Prep Your Space & Oven
Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. This step is key because a hot oven helps create those signature crinkles quickly, and parchment keeps the cookies from sticking or spreading too much.
Step 2: Mix the Dough
In a large bowl, add your strawberry cake mix, melted butter (make sure it’s not piping hot to avoid cooking the eggs), and room-temperature eggs. Using a hand mixer or stand mixer on medium speed, beat everything until it’s combined smoothly. The batter should be thick and sticky—if it seems too wet or loose, double-check your measurements or your mixer’s speed.
Step 3: Scoop and Roll
Scoop out 3-tablespoon portions of dough using a medium cookie scoop for uniform sizes, then roll each portion into a ball with your hands. This step always feels a bit therapeutic to me—plus, uniform cookies bake evenly, which is a nice bonus.
Step 4: Sugar Coat for Crinkles
Here’s the secret to that stunning crinkle effect: roll each dough ball first in granulated sugar, then in powdered sugar. The granulated sugar gives a tiny bit of crunch, while the powdered sugar forms that classic crackled look as the cookies bake. Don’t skip this double sugar roll—it makes all the difference!
Step 5: Bake to Perfection
Place your sugar-coated dough balls on the parchment-lined baking sheets, making sure to leave about 2 inches apart—they spread a bit! Bake for 8 to 10 minutes until you see cracks on the top and the edges have set. The centers might look slightly wet, but that’s exactly what you want for a soft, chewy middle. Let them cool on the baking sheet for at least 3 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making Strawberry Crinkle Cookies Recipe
- Use Room-Temp Eggs: I once used cold eggs straight from the fridge and noticed the dough didn’t mix as smoothly—warming them up really helps with even mixing.
- Don’t Overbake: These cookies continue baking as they cool, so don’t be tempted to leave them in the oven past the cracking stage or they’ll lose that soft center.
- Double Sugar Roll: This two-step coating technique creates the best texture and appearance—plus, it’s fun to do!
- Even Size Matters: Using a cookie scoop ensures all cookies bake evenly, preventing some from burning while others stay underdone.
How to Serve Strawberry Crinkle Cookies Recipe
Garnishes
I like to keep it simple and genuine here—just a sprinkle of extra powdered sugar on top right before serving adds a lovely snowy touch. Sometimes, a thin slice of fresh strawberry placed next to the cookie on the plate looks incredibly inviting and complements the flavor perfectly.
Side Dishes
When I serve these cookies at brunch or tea, I love pairing them with a tall glass of cold milk or a cup of freshly brewed herbal tea like chamomile or mint. They’re also divine alongside a bowl of mixed berries for an extra fruity boost.
Creative Ways to Present
When it’s a special occasion, I’ve arranged these cookies on a pretty tiered dessert stand with little edible flowers scattered around for a whimsical look. Wrapping a few in parchment paper tied with a pink ribbon makes a sweet homemade gift that friends adore.
Make Ahead and Storage
Storing Leftovers
I store leftover Strawberry Crinkle Cookies in an airtight container at room temperature. They usually stay fresh for about 3 to 4 days, maintaining their soft texture and that little sugary crust. Just keep them away from heat or humidity for best results.
Freezing
If I want to make these ahead, I freeze the dough balls before sugar rolling or baked cookies separately in airtight containers. Frozen dough balls can be baked straight from the freezer—just add a couple extra minutes to baking time. Cookies freeze well too; just thaw at room temperature before serving.
Reheating
To warm up leftover cookies, I pop them in a 300°F oven for 3-5 minutes. This helps refresh the softness and slightly melts the sugary crust for a freshly baked feel. Microwaving can work, but sometimes it makes them a bit chewy or tough.
FAQs
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Can I use a different flavor cake mix for this recipe?
Absolutely! While strawberry cake mix gives the best berry punch for this Strawberry Crinkle Cookies Recipe, you can experiment with flavors like red velvet, lemon, or funfetti for a delicious twist. Just be aware that changing the mix could alter the flavor and color.
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Why do the cookies crack on top?
The cracking happens because of the powdered sugar coating combined with the moist dough expanding during baking. This creates beautiful, signature cracks that indicate a perfect crinkle cookie.
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Can I make these cookies gluten-free?
Yes! Just swap out the regular strawberry cake mix with a gluten-free version and ensure your other ingredients are gluten-free (which they typically are). The texture might change slightly but the flavor remains delightful.
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How do I prevent the cookies from spreading too much?
Using parchment paper and spacing the dough balls 2 inches apart helps immensely. Also, make sure your dough isn’t too warm before baking—if it’s sticky or soft, chilling it for 15 minutes before scooping can help the cookies hold shape better.
Final Thoughts
I absolutely love how this Strawberry Crinkle Cookies Recipe brings that nostalgic strawberry sweetness and stunning cracked appearance together with such an easy prep. It’s become my go-to when I want to whip up something special without spending hours in the kitchen. Whether you’re baking for a last-minute gathering, a special gift, or just a quiet night with family, I promise you’ll enjoy every bite of these soft, crinkly delights. Give it a try—you just might end up baking these again and again like me!
Print
Strawberry Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crinkle Cookies are soft, chewy, and bursting with the sweet flavor of strawberries. Made with a strawberry cake mix, melted butter, and eggs, the dough is rolled in granulated and powdered sugar to create a delightful crackled exterior. Perfectly baked to have a tender center with slightly crisp edges, these cookies are an easy and festive treat for any occasion.
Ingredients
Cookie Dough
- 1 (13.25-ounce) box strawberry cake mix
- ⅓ cup melted salted butter
- 2 large eggs, room temperature
For Coating
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside to ensure even baking and easy cleanup.
- Make the Dough: In a large bowl, combine the strawberry cake mix, melted salted butter, and eggs. Use a hand mixer or stand mixer with a paddle attachment to beat the ingredients until fully combined and smooth dough forms.
- Portion the Dough: Using a medium cookie scoop, scoop 3-tablespoon portions of dough and roll each portion into a uniform ball with your hands to ensure consistent cookie size.
- Coat the Dough Balls: Roll each dough ball first in the granulated sugar, then in the powdered sugar until completely coated. This double sugar coating creates the signature crinkle effect when baked.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 8-10 minutes, or until the tops crack and edges set. The centers may look slightly wet, but will continue cooking as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for at least 3 minutes to set properly before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature eggs to ensure the dough blends smoothly.
- Do not overbake; cookies should look slightly underdone in the center for a chewy texture.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 14g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
