Easy 5 Ingredient Strawberry Crinkle Cookies

My daughter insisted on bringing something pink to her classroom Valentine party, and we were both tired of the usual frosted cupcakes. These strawberry crinkle cookies started as a desperate what if we just moment and ended up being the first empty plate on the dessert table.

Last summer I made these for a neighborhood block party, and three different moms asked for the recipe before they even took their second bite. Something about that bright strawberry flavor takes everyone back to childhood, but the texture is all grown up soft and chewy with just the right amount of crunch from the sugar.

Ingredients

• Strawberry cake mix: The foundation here, so grab the good brand or your cookies will taste artificially sweet and flat
• Large eggs: Room temperature eggs blend better into the dough, so set them out while you preheat
• Vegetable oil: Creates that soft texture, and you really need the full amount or the cookies turn out cakey and dry
• Vanilla extract: Pure vanilla makes a difference, but if you are feeling adventurous almond extract adds something special
• Powdered sugar: Do not skimp on the coating, it is what creates those beautiful cracks and keeps the cookies tender

Instructions

Get everything ready:

Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me on the parchment, these stick to bare metal like nothing else.

Mix the dough:

Combine the cake mix, eggs, oil, and vanilla in a large bowl until you have a thick, uniform dough. It will feel sticky and slightly dense, which is exactly right.

Set up your coating station:

Pour the powdered sugar into a shallow bowl where you can easily roll the dough balls without making a mess of your counter.

Shape the cookies:

Scoop tablespoon portions of dough, roll them into balls, then coat each one completely in powdered sugar. The sugar layer should look thick and snowy, not sparse.

Bake to perfection:

Arrange the coated balls on your prepared sheets, about 2 inches apart, and bake for 10 to 12 minutes. You want them puffed with cracked tops, but still slightly soft in the center.

Let them rest:

Cool on the baking sheet for 5 minutes before moving them to a wire rack. They need this time to set up or they will fall apart when you try to transfer them.

Save

My grandmother always said pink food was special occasion food, and I think she would have loved how these cookies make an ordinary Tuesday afternoon feel like a celebration. There is something about biting through that sugary crackle into the soft strawberry center that just makes people smile.

Making Them Your Own

Once you master the basic version, start experimenting with mix ins like white chocolate chips or crushed freeze dried strawberries. The extra strawberry powder intensifies the flavor and adds these gorgeous pink flecks throughout the cookie.

Storage Secrets

These cookies actually taste better on day two, which makes them perfect for making ahead. Store them in an airtight container with a slice of bread to keep them soft, and they will stay fresh for up to five days.

Serving Ideas

Stack them on a vintage cake stand for a baby shower or arrange them on a platter with fresh strawberries for an easy dessert that looks impressive. They are also unexpected and delightful alongside a cup of hot cocoa or packed into lunchboxes as a sweet surprise.

• Crumble one over vanilla ice cream for an instant strawberry sundae
• Sandwich two together with strawberry buttercream for an over the top treat
• Package them in clear bags with pink ribbon for homemade gifts

Save

These have become my go to for every occasion that calls for something sweet, simple, and impossibly shareable.

Recipe FAQs

→ Why do my cookies lose their crinkles?

Insufficient powdered sugar coating or overbaking can reduce cracking. Roll dough balls generously and bake just until set for best results.

→ Can I use different cake mix flavors?

Absolutely. Lemon, vanilla, chocolate, or red velvet cake mix all work beautifully with the same method and proportions.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

→ Can I freeze the dough or baked cookies?

Yes. Freeze unbaked dough balls for up to 3 months, or freeze baked cookies in freezer bags for up to 2 months. Thaw at room temperature.

→ Why use cake mix instead of scratch ingredients?

Cake mix provides consistent results, saves time, and ensures the perfect texture every time. It's a reliable shortcut that delivers professional-quality cookies.