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.
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!
Notes
Strawberry Crinkle Cookies should be stored in an airtight container and will keep for 3+ days.