Easy Strawberry Crinkle Cookies
Soft, pink strawberry crinkle cookies made from cake mix with crinkled, sugary tops.
Ingredients
Ingredients
- 1 box strawberry cake mix 13 oz
- 2 large eggs room temperature
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon almond extract
- 1 pinch salt
- 1/2 cup granulated sugar
- 2/3 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine the strawberry cake mix and salt, then add the eggs, melted butter, and almond extract.
- Stir with a spatula or wooden spoon until a thick, smooth dough forms and no dry mix remains.
- Cover the bowl and chill the dough in the refrigerator for 10 to 20 minutes.
- Place the granulated sugar in one shallow bowl and the powdered sugar in another shallow bowl.
- Scoop about 2 to 3 tablespoons of dough for each cookie, then roll each portion into a smooth ball with your hands.
- Roll each dough ball first in granulated sugar to coat completely, then roll in powdered sugar until fully covered.
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 10 minutes, or until the edges look set but the centers are still soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough helps the cookies hold their shape and develop deeper crinkles while baking.
- If the dough is sticky when rolling, lightly coat your hands in granulated sugar instead of adding flour.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For freezing, freeze sugar-coated dough balls on a tray until firm, then store in a freezer bag for up to 2 months and add 1 to 2 minutes to the bake time.
- If the dough is sticky when rolling, lightly coat your hands in granulated sugar instead of adding flour.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For freezing, freeze sugar-coated dough balls on a tray until firm, then store in a freezer bag for up to 2 months and add 1 to 2 minutes to the bake time.