Strawberry Crinkle Cookies Recipe

If you’re looking for a cookie that tastes like a burst of fresh strawberry in every bite, you’re in for a treat. This Strawberry Crinkle Cookies Recipe is one of my absolute favorites because it’s insanely easy yet loads of fun to make—and the results? Soft, chewy, and perfectly crackled cookies that everyone goes crazy for. I first tried this recipe on a whim when I had some strawberry cake mix sitting in my pantry, and ever since, it’s become a go-to whenever I want a quick and delicious homemade treat.

Ingredients You’ll Need

What’s so great about this Strawberry Crinkle Cookies Recipe is that it uses a boxed strawberry cake mix as the base. It’s packed with flavor and saves you the trouble of mixing dozens of ingredients. Then just add butter and eggs to bring everything together perfectly. The sugar coatings? They add that classic crinkle cookie look and a sweet, subtle crunch.

• Strawberry Cake Mix: Look for your favorite brand—the pre-flavored mix gives these cookies their standout strawberry taste without any extra effort.
• Salted Butter: The salted kind amps up the flavor, but unsalted works fine if that’s what you have.
• Large Eggs: Room temperature helps the dough come together smoother and ensures even baking.
• Granulated Sugar: This is the first sugar layer you roll the balls in, adding a bit of texture.
• Powdered Sugar: Rolling dough in powdered sugar is key for those signature crackled tops.

Variations

I love how easy it is to tweak this Strawberry Crinkle Cookies Recipe to fit different tastes or occasions. Feel free to play around with mix-ins or swaps—you’ll find it’s very forgiving!

• Add White Chocolate Chips: I usually toss in a handful of white chocolate chips, which melt beautifully and add a creamy sweetness that pairs perfectly with strawberry.
• Use Gluten-Free Cake Mix: For friends with dietary needs, swapping to a gluten-free strawberry cake mix works great; the texture stays wonderfully tender.
• Try Vegan Butter and Egg Substitute: I experimented with vegan butter and flax eggs once—though the texture was slightly different, they were still tasty and great for vegan diets!
• Sprinkle Freeze-Dried Strawberries: Crushed freeze-dried strawberries folded into the batter give an extra punch of natural flavor.

How to Make Strawberry Crinkle Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 375°F (190°C), which is perfect for getting those cookies nicely baked but still soft in the center. Line two baking sheets with parchment paper to prevent sticking and make cleanup easy. I always make sure my oven rack is in the center for even baking.

Step 2: Make the Cookie Dough

In a large mixing bowl, combine the whole box of strawberry cake mix, ⅓ cup melted salted butter, and 2 large eggs (room temperature is best). I use my stand mixer with the paddle attachment because it blends everything so evenly, but a hand mixer or sturdy whisk works, too. Mix until the dough comes together into a slightly sticky ball—you don’t want to overmix here or the cookies might get tough.

Step 3: Shape and Sugar-Coat the Cookies

Grab a medium cookie scoop (about 3 tablespoons) or spoon to portion out the dough evenly. Roll each scoop into a ball with your hands. Then, here’s the fun part: roll each ball first in granulated sugar, then in powdered sugar. Layering these two sugars is what gives the cookies that beautiful crackle effect when they bake—and yes, it’s totally worth the extra step!

Step 4: Bake and Cool

Place your sugar-coated dough balls on the lined baking sheets, making sure to leave about 2 inches between each—these cookies will spread a little. Bake for about 8–10 minutes. You’ll notice the tops start to crack and edges will set, but the centers might still look a little wet—that’s exactly how you want it. Let the cookies cool on the tray for 3 minutes before transferring them to a wire rack. Cooling on the tray helps them finish baking and hold their shape.

How to Serve Strawberry Crinkle Cookies Recipe

Garnishes

I like to dust the cookies with just a bit of extra powdered sugar right before serving. It adds a lovely snowy finish that looks beautiful and keeps that fresh, sweet vibe going. Sometimes, I’ll sprinkle a few freeze-dried strawberry pieces on top before baking for a fun texture contrast and extra strawberry punch.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, a cup of green tea, or even a fruity lemonade for summer snacking. I’ve also served them alongside vanilla ice cream for a simple dessert that feels special.

Creative Ways to Present

For a fun twist at parties, I like arranging the cookies in a pretty circle around a bowl of whipped cream or strawberry jam for dipping. They’re also adorable stacked with wax paper between layers in a mason jar as a gift. Sharing these treats always sparks compliments—it’s like sharing a little joy in cookie form.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Strawberry Crinkle Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 4 days. Sometimes I add a slice of bread in the container to help keep them moist—it’s a little trick I picked up that really works.

Freezing

If I want to keep them longer, I freeze the uncooked dough balls (already rolled in sugar) on a tray, then transfer them to a freezer-safe bag. That way, I can bake fresh cookies anytime—just add a minute or two to the bake time straight from the freezer. This has saved me many last-minute dessert emergencies!

Reheating

To reheat, I pop the cookies in the microwave for about 10-15 seconds or warm them in the oven at 300°F for 3-5 minutes to bring back that just-baked softness. Avoid overheating or they might dry out, and trust me, your future self will thank you for this little step.

FAQs

Final Thoughts

I absolutely love how this Strawberry Crinkle Cookies Recipe turns out every single time. It’s simple enough to whip up when you want a fuss-free dessert but impressive enough to share with friends and family. The combination of sweet strawberry flavor and that irresistible crinkle crackle is pure joy. Give it a try—you might just find yourself making these cookies over and over like I do!

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