Indulge in the delightful taste of Strawberry Crinkle Cookies! This easy strawberry cookie recipe has a soft and chewy texture with a burst of sweet strawberry flavor. Perfect for Summer, these irresistible cake mix cookies are a must-try for any strawberry lover.
Strawberry Cake Mix Crinkle Cookies
There is something undeniably captivating about crinkle cookies, and Strawberry Crinkle Cookies take it to a whole new level. The magic lies in the cake mix, which forms the perfect foundation for these pillowy soft cookies. With just a few simple steps, the dough effortlessly comes together, making it a breeze to whip up. Once the cookies are baked, you sink your teeth into the soft and chewy texture, savoring the heavenly combination of the cake-like consistency and the vibrant burst of strawberry flavor.
What Makes Cake Mix Cookies Different Than Crinkle Cookies?
Strawberry cake mix cookies and crinkle cookies are similar in that they both use a cake mix as a key ingredient. That makes these the easiest cookie recipes. However, there are some notable differences between the two.
Cake mix cookies, as the name suggests, are cookies made by using a cake mix as the primary ingredient. Additional ingredients like eggs, oil, and flavorings are typically added to the cake mix to create a cookie dough. These cookies have a soft and cake-like texture, similar to a traditional cake but in a cookie form.
On the other hand, crinkle cookies are a specific type of cookie that gets its name from the distinct cracked or crinkled appearance on the surface. Before baking, the dough is rolled in powdered sugar, which creates a contrasting effect as the cookies spread and crack during baking. This technique results in a combination of a slightly crispy exterior and a soft and chewy interior.
What You’ll Need to Make Strawberry Crinkle Cookies
Here are the simple ingredients that you will need to grab to make crinkle cookies.
- Box of Strawberry cake mix– Any brand will do. I prefer Betty Crocker or Duncan Hines.
- Butter- Use unsalted butter. It will need to be melted for this recipe.
- Eggs –Use room temperature eggs for best result.
- Lemon juice
- Powdered sugar– This is to roll the cookie dough in before baking.
How to Make Strawberry Crinkle Cookies
- Make the dough. Prep the cookie sheet and then, combine the ingredients in a large bowl until the dough forms.
- Shape the cookies. Spoon the cookie batter using a cookie scoop or spoon to shape dough and roll it in the powdered sugar. Then place it on the baking sheet.
- Bake: Let cool completely, either on the baking sheet or wire rack.
How to Store These Cookies
These cookies will last for 3-4 days. After the cookies the cooled completely, place them in an airtight container. Be sure to let them cool completely so that there isn’t excess moisture in the container.
Place a piece of parchment paper between the layer of cookies so that they do not stick together.
The cookies can be stored in the freezer for 2-3 months.
Tips & Tricks
- Chill the dough. If you are having a hard time working with the dough, chill it for 30 minutes.
- Don’t overcrowd the baking sheet. Leave enough space between the cookie dough balls on the baking sheet to allow for spreading. This ensures even baking and helps maintain the distinct shape of the cookies.
- Experiment with variations. While Strawberry Crinkle Cookies are delicious on their own, you can get creative and add extra elements such as white chocolate chips, chopped nuts, or a drizzle of melted chocolate for added flavor and texture.
- Make them for Valentine’s Day. Make these cookie for your Valentines. Add a small heart sprinkle on top of each cookie
More Crinkle Cookie Recipes
- Lemon Crinkle Cookies
- Chocolate Crinkle Cookies
- Pumpkin Crinkle Cookies
- Chocolate Rum Crinkle Cookies
Strawberry Crinkle Cookies
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the cake mix, butter, eggs, and lemon juice together in a medium sized mixing bowl and mix well.
- Use a two tablespoon cookie scoop to create cookie dough balls the same size (you can use a 1 tablespoon cookie scoop to yield more cookies, but you may need to decrease the baking time by 1-2 minutes).
- Roll the cookie dough balls in the powdered sugar so they are completely coated and place them about 11/2” apart on the baking sheet.
- Bake for 11 minutes at 350 degrees.
- Remove from the oven and let cool completely on the baking sheet.
- Store in an airtight container at room temperature for 3-4 days.
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Do not sprinkle powdered sugar after baking or the cookies won’t have a “crinkle” effect.
If you don’t have lemon juice, add two more tablespoons of butter instead of lemon juice.
I used Betty Crocker Super Moist Strawberry Cake Mix, 15.25 oz.