Strawberry Crinkle Cookies Recipe

I can’t get over how just 4 ingredients turn into these pretty pastel pink Strawberry Crinkle Cookies. They’re soft, sweet, party-ready, and almost too cute to save for later.

I’m obsessed with these Strawberry Crinkle Cookies because they hit that sweet spot between playful and ridiculously tasty. The pastel pink color grabs me first, but the soft, chewy bite keeps me reaching for another.

I love how strawberry cake mix brings that bold berry flavor without tasting boring, and powdered sugar gives each cookie that crackly, snowy finish I can’t resist. And they look like they belong at every Valentine’s Day party, Easter table, birthday spread, and picnic plate.

But honestly, I don’t need a reason. Just a pretty pink cookie with big strawberry energy.

Total cookie crush.

Ingredients

• Strawberry cake mix brings that bright pink color and sweet berry smell instantly.
• It’s the shortcut hero, giving soft cookies without measuring a million dry ingredients.
• Eggs help hold everything together, so the cookies don’t crumble into sad little pieces.
• They also add richness, making each bite feel a little more bakery-style.
• Vegetable oil keeps the cookies soft, chewy, and honestly pretty hard to mess up.
• Plus, it gives that tender middle everyone secretly grabs first from the cookie plate.
• Powdered sugar makes the crinkly tops look snowy, cute, and totally party-ready.
• Basically, it adds sweetness and that classic crackly cookie look we’re here for.

Ingredient Quantities

• 1 (15.25 ounce) strawberry cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1/2 cup powdered sugar for rolling

How to Make this

1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl combine the strawberry cake mix, eggs, and vegetable oil.

3. Stir with a wooden spoon or use a mixer on low until a soft, slightly sticky dough forms and there are no dry streaks.

4. Cover the bowl and chill the dough in the refrigerator for 15 to 30 minutes to make it easier to handle.

5. Put the powdered sugar in a shallow bowl for rolling.

6. Scoop tablespoon-sized portions of dough and roll each into a smooth ball with your hands.

7. Roll each ball generously in the powdered sugar until fully coated and place about 2 inches apart on the prepared baking sheet.

8. Bake for 8 to 10 minutes or until the edges are set and the tops show crinkles but are still soft.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 3 days.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Large mixing bowl
5. Wooden spoon or electric mixer
6. Tablespoon or small cookie scoop
7. Shallow bowl for powdered sugar
8. Wire cooling rack

FAQ

Strawberry Crinkle Cookies Recipe Substitutions and Variations

• Strawberry cake mix: use 1 cup all-purpose flour + 1 cup granulated sugar + 1 1/2 tsp baking powder + pinch salt and 1/4 cup freeze-dried strawberry powder or finely crushed freeze-dried strawberries for flavor, or substitute with a gluten-free strawberry or vanilla cake mix 1:1
• Eggs: replace each egg with 1/4 cup unsweetened applesauce, or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes), or 3 tbsp aquafaba
• Vegetable oil: swap 1:1 with melted unsalted butter, melted coconut oil, or use half oil and half unsweetened applesauce to reduce fat
• Powdered sugar for rolling: use granulated sugar for a crunchier exterior, or combine 50/50 powdered sugar and cornstarch if you need drier coating, or use superfine caster sugar

Pro Tips

1. Chill the dough for the full 30 minutes or even up to an hour if you have time. Cold dough rolls cleaner, makes smoother balls, and helps the cookies keep their crinkled tops instead of spreading flat.

2. Use a small cookie scoop or a tablespoon measure for uniform cookies. Even sizes mean even baking so some will not be overdone while others are underbaked.

3. Roll the cookies very generously in powdered sugar in two passes if needed. A thick coating creates the best contrast with the pink cookie and helps form those classic crackled tops.

4. Watch the oven closely in the last couple minutes. The cookies continue to set after you pull them out, so remove them when edges are just set and centers still look slightly soft. This keeps them tender and chewy.