Description
These Strawberry Crinkle Cookies are soft, chewy, and bursting with vibrant strawberry flavor. Made with a strawberry cake mix as the base, they are coated in both granulated and powdered sugar to create a perfectly crackled and sugary exterior. Easy to prepare and bake, these cookies are a delightful treat for strawberry lovers and a colorful addition to any cookie platter.
Ingredients
Scale
Cookie Dough
- 1 (13.25-ounce) box strawberry cake mix
- ⅓ cup melted salted butter
- 2 large eggs, room temperature
Coating
- ½ cup granulated sugar, for rolling
- ½ cup powdered sugar, for rolling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper to prevent sticking. Set aside while you prepare the dough.
- Mix the Dough: In a large bowl, combine the strawberry cake mix, melted salted butter, and room temperature eggs. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the ingredients together until the batter is fully mixed and smooth.
- Portion the Dough: Using a medium cookie scoop, scoop out 3-tablespoon portions of the dough. Roll each portion into a uniform ball using your hands for even baking.
- Coat the Dough Balls: Roll each dough ball first in the granulated sugar, ensuring they are fully coated. Then roll them in the powdered sugar for a second coating which will create the signature crackled appearance when baked.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake them in the preheated oven for 8-10 minutes or until the tops crack and the edges are set. The centers might look slightly wet, but they will continue cooking as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheet for at least 3 minutes to firm up. Then transfer them to a cooling rack to cool completely before serving or storing.
Notes
- For best texture, use eggs at room temperature to help the dough incorporate better.
- If you don’t have a cookie scoop, you can use tablespoons to portion the dough evenly.
- Allowing cookies to cool partially on the baking sheet ensures they firm up without breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls before baking; just add a couple more minutes to the baking time if baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 15g
- Sodium: 90mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
