Made with strawberry cake mix, these crinkle cookies are an almost fool-proof dessert to bake up. Each fruity bite is both chewy and delicious! These cookies are a hit with the kids and are perfect for them to help bake up. They get their crinkle look from being rolled in powdered sugar.
Now that the warmer weather is arriving, I have been in lemon and strawberry mode. This Frozen Strawberry Pie and these Lemon Cake Mix cookies are two of my most recent treats I concocted up this week. I finally have my cooking & baking mojo back which has my family really eating good this week–haha!
Since I am all about easy recipes, I bought a box of Duncan Hines Signature Strawberry Cake mix to use as the base of this recipe. I really like this brand because their mixes seem a little more upscale than the competition. Plus, they make yummy treats like this Strawberry Crinkle Cookies.
Prevent cookie spreading
There is nothing worse than cookie dough that is like super glue. To prevent sticky, spreading cookies this batter (paste-like by nature) needs to be chilled for at least 30 minutes in the fridge. You do not even need to cover it. Simply add the mixing bowl to the fridge if you plan on baking them right after 30 minutes.
If you want to bake these the next day, be sure to wrap the dough tightly and bake within 24 hours. You might need to remix the dough because chances are it might be a tad dry around the edges or top layer.
To bake, line a large baking pan with parchment paper to make baking easy! After the dough is chilled, roll it into egg-shaped (oval) balls, and dip in powdered sugar. Stand the oval-shaped dough ball upright. This will help the cookies bake into nice, puffy cookies rather than thinly spread cookies.
How to freeze cookie dough
This dough freezes well! To freeze, roll balls into little oval-shaped tablespoons. Place them on a parchment-lined baking sheet and freeze until dough balls are solid. You do not want to coat them powdered sugar before freezing.
To bake, remove the desired amount of cookies from the freezer and allow dough to thaw for 30 minutes.
Then, roll balls in powdered sugar and bake for 7-9 minutes at 375 degrees Fahrenheit. Make sure to use a parchment-lined baking sheet for a nice golden brown cookie bottom. These only needed 9 minutes, but oven times may vary. They have a nice gooey center, but are not undercooked.
Different flavors of crinkle cookies
Truthfully, you can use this base recipe and swap out the strawberry cake mix for another flavor. They also have lemon, and orange in the Deluxe series from Duncan Hines.
More cake mix cookie recipes
Strawberry Crinkle Cookies
- baking sheet
- 15.25 oz Duncan Hines Signature Strawberry Cake Mix
- 2 eggs large
- 1/3 cup vegetable oil
- 1/3 cup powdered sugar
- Add cake mix, vegetable oil, and cracked eggs to a large glass bowl.
- Mix using a wooden spoon until full combined.
- Place cookie dough in the fridge for 30 minutes.
- Once cookie dough is chilled, preheat oven to 375 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Form cookie dough into tablespoon-sized cookies. You want to roll the dough into egg shapes and then roll them in the powdered sugar. The eggs shape will help prevent them from spreading.
- Bake for 7-9 minutes. Mine took the full 9 minutes to bake fully. The bottoms should be a golden brown color. The cookies will not brown on the tops, but should appear crinkly. They will harden and have a nice, chewy inner.
- Once done, allow them to cool for 5 solid minutes before transferring to a baking rack to cool. Repeat until all 16 cookies are baked. I baked all 16 on a jumbo baking sheet, but if you have a smaller sized one, 8 per sheet will work out well.