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

Scale

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

Cook Mode Prevent your screen from going dark

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