Strawberry Crinkle Cookies - super easy, very strawberry cake mix cookies with a delightful dusting of powdered sugar.
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There are a lot of different cookies that you could bake, and a lot of them are drool-worthy delicious, but I've got quite possibly the EASIEST cookies you'll ever bake, crinkle cookies, more accurately Strawberry Crinkle Cookies.
These fantastically easy cookies only have six ingredients: strawberry cake mix, butter, eggs, vanilla extract, granulated sugar, and powdered sugar. You mix up all the ingredients, minus the sugars, scoop cookie dough balls and roll them in the granulated sugar and then the powdered sugar, bake for 10 minutes, and tada, you've got delicious very strawberry cookies.
No refrigerating the dough. No complicated ingredients. No need for any tips + tricks.
They are that easy, and they are that delicious.
In fact, I am so confident that you can't go wrong with crinkle cookies I've made and shared a handful of crinkle cookie recipes here on Sarah's Bake Studio, including Red Velvet Crinkle Cookies, which make for excellent Valentine's Day or Christmas cookies.
Strawberry Crinkle Cookies are also perfect for Valentine's Day, Hello, they are pink, but are also superb for "I am totally over winter, is spring/summer here yet?", which is literally where my head is at now, and always (see no.8).
So, to recap. Super easy. Uber delicious. Gorgeous pink cookies with lovely powdered sugar. Perfect for any time (Psst. Valentine's Day), but especially when you're in the mood for strawberries and cookies.
Why aren't you baking these Strawberry Crinkle Cookies yet?
Strawberry Crinkle Cookies
Ingredients
- 1 strawberry boxed cake mix, 15.25 oz
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- ¾ teaspoon vanilla extract
- ¼ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, mix together boxed cake mix, melted butter, eggs, and vanilla extract; mix until combined.
- Place granulated sugar and powdered sugar in separate shallow dishes. Scoop cookie dough into tablespoon balls using a #50 disher; drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat.
- Evenly space sugar-coated cookie dough balls onto a silicone baking mat/parchment paper-lined baking sheet.
- Bake 9-11 minutes, until puffed and cracked, and edges have begun to set but centers are still soft; cookies will look raw between cracks and seem underdone.
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
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