Strawberry Crinkle Cookies
These Strawberry Crinkle Cookies are a delightful treat, combining the sweetness of strawberry cake mix with a powdered sugar coating, perfect for any occasion.
Equipment
- oven
- Mixing Bowl
- Stand mixer
- Cookie scoop
- baking sheets
- parchment paper
Ingredients
Dry Ingredients
- 1 box strawberry cake mix 15 ounces
- ½ cup powdered sugar
Wet Ingredients
- 2 large eggs at room temperature
- ¼ cup vegetable oil
Instructions
Baking 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.
Notes
Makes: 20 to 24 cookies. 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.
Nutrition
Serving: 1cookieCalories: 132kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 152mgPotassium: 6mgSugar: 13gVitamin A: 24IUCalcium: 43mgIron: 1mg
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