Made with just four ingredients, these Strawberry Crinkle Cookies are a cinch to make! The cake mix cookies are light pink and full of sweet strawberry flavors. Perfect treats for Valentine’s Day, Easter, birthdays or any day of the week!
Colorful cookies like these deserve a place in the spotlight!
I love to serve Strawberry Crinkle Cookies for so many different occasions. They’re perfectly pink for Valentine’s Day, Easter, and birthday parties.
Strawberry Crinkle Cookies
I think you’ll LOVE these strawberry cake mix cookies!!
- They require only FOUR basic pantry staple ingredients.
- You can whip together the ingredients for these cookies in less than 10 minutes of prep work.
- They bake up in 10-12 minutes, making cookies at your fingertips in less than 30 minutes total!
- Kids can help! This recipe is easy enough for older kids to make on their own. And if you have young kids, they can easily help with mixing the ingredients and/or rolling the dough in powdered sugar.
- No chilling of the dough required. Simply mix and bake!
- This recipe makes 20 to 24 cookies total, depending on the exact size of your cookies.
- These cookies have a big sweet strawberry flavor. So yummy with a glass of milk!
Kitchen tools and equipment
For this recipe, you just need a few basic kitchen tools:
Mixing bowls – You’ll need a large mixing bowl to mix together the ingredients. You’ll also need a shallow wide bowl to place the powdered sugar. A wider bowl makes it easier to roll the dough around.
Stand mixer, hand mixer, or whisk – You can use a stand mixer, hand mixer, or whisk to mix together the ingredients. I’m linking to the three that I use and love in my own kitchen.
Baking sheet – You’ll need two baking sheets to bake the cookies on.
Baking sheet liner – use either a silicone baking mat or parchment paper to line the baking sheets before baking.
4-ingredient cake mix cookies
Strawberry cake mix – Use your favorite store-bought strawberry cake mix.
Vegetable Oil – I prefer vegetable oil in cakes and so I use it instead of butter in cake mix cookies. It makes the cookies fluffier and lighter.
Eggs – You’ll need two large eggs at room temperature. I use large brown cage free eggs for all of my baking, and take them out of the refrigerator about 20 minutes before I start to gather the other ingredients and start baking.
Powdered sugar – For the best results, sift the powdered sugar into the bowl.
Step-by-step instructions
Preheat the oven to 375°F. Line two baking sheets with either silicone baking mats or parchment paper. Set aside.
In a wide shallow bowl, sift the powdered sugar. Set aside.
In a stand mixer, or in a large mixing bowl using a hand mixer or whisk, mix together the cake mix, eggs, and vegetable oil until well combined.
Using a cookie scoop or a spoon, scoop out a tablespoonful of batter and form into a ball.
Roll the dough ball into the powdered sugar, fully coating all sides. Place the sugar coated dough ball onto one of the prepared baking sheets and repeat the steps until you’ve used all of the dough.
Bake at 375°F for 10 to 12 minutes.
Makes 20 to 24 cookies.
Crinkle Cookie Recipe Tips and FAQs
Allow cookies to cool completely before storing in an airtight container at room temperature for up to 5 days. You can also tightly wrap cookies and store in a freezer-safe, airtight container in the freezer for up to two months.
With these cookies, the tops bake before the rest of the cookie is finished spreading and rising. As the top of the cookie hardens, it gently cracks and pulls apart. This creates that classic crinkly, cracked top we all know and love!
When cold, fresh-from-the-fridge eggs are mixed into batter, they can “shock” the batter and not mix well. When you use eggs that are at room temperature, the eggs incorporate more smoothly and easily into the batter, creating a smoother, richer texture of baked goods.
Take eggs out of the refrigerator about 15 to 30 minutes before you are ready to start baking, and place them on the kitchen counter. Then when you are ready to bake, the eggs should be good to go!
What to serve with strawberry crinkle cookies
These adorable pink cake mix cookies are perfect for holidays! They’re great for Valentine’s Day, Easter, and birthday parties.
For Valentine’s Day, serve them with:
- Prosciutto Wrapped Halibut
- Easy Air Fryer Lobster Tails
- Seared Scallops and Corn
- Vegan Chocolate Cake
- Valentine’s Day OREO Pops
- Champagne Float Cocktail
For Easter, serve these cookies with:
These would look super cute at any birthday party dessert table, along with these colorful baked desserts:
More cookie recipes
Strawberry Crinkle Cookies
Ingredients
- 1 (15 ounce) box strawberry cake mix
- 2 large eggs, at room temperature
- ¼ cup vegetable oil
- ½ cup powdered sugar
Instructions
- Preheat the oven to 375°F. Line two baking sheets with either silicone baking mats or parchment paper. Set aside.
- In a wide shallow bowl, sift the powdered sugar. Set aside.
- In a stand mixer, or in a large mixing bowl using a hand mixer or whisk, mix together the cake mix, eggs, and vegetable oil until well combined.
- Using a cookie scoop or a spoon, scoop out a tablespoonful of batter and form into a ball. Roll the dough ball into the powdered sugar, fully coating all sides. Place the sugar coated dough ball onto one of the prepared baking sheets and repeat the steps until you've used all of the dough.
- Bake at 375°F for 10 to 12 minutes. Makes 20 to 24 cookies.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cookies were a hit! I tried something and added about half a cup of chopped fresh strawberries to the dough, keeping the same recipe measurements. They turned out wonderful as they were very fresh and light. The consistency of the dough does get wetter when adding fresh fruit so I left the cookies in the oven for a few minutes longer, creating the perfect crisp outside and fluffy center. 10/10 recipe
I was not able to roll the cookie dough. I only mixed for about 2 mins. It came out gooey. I’m baking now but I’m nervous.
Jennifer, the dough is gooey-er than most standard cookie doughs. Because of that, I will sometimes add flour to my hands before rolling into balls and then rolling in the powdered sugar. How did your cookies turn out?
Huge hit! Valentines for my 3rd grade class!
So happy to hear it!
I tried this recipe, and the dough turned to literal glue or bubble gum consistency. Maybe I over mixed it? I triple checked that I followed the recipe to a T. I had to throw it out. Definitely a fail for me.
Bummer! We’ve made these so many times and have never had an issue. So you didn’t try baking the cookies? The batter is stickier than regular cookie batter, so they may have turned out ok if you tried to bake them. It’s hard to tell without seeing the batter, but it does sound as if you may have over-mixed the batter.
Cookies turned out great! I used avocado oil and made the balls about 1″. Yield 29.
Nancee, that is so great to hear! Enjoy the cookies!
I’m not a fan of vegetable oil. So can I use canola oil instead?
Hi Debbie! Yes, you can!