Strawberry Crinkle Cookies
Deliciously soft and chewy strawberry crinkle cookies bursting with fresh flavor and a beautiful pink hue, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box strawberry cake mix The star ingredient for flavor and color.
- 2 large eggs Use room temperature for better blending.
- 1/2 cup vegetable oil Can be substituted with melted coconut oil.
- 1/2 cup powdered sugar For coating the cookies to create the crinkle effect.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil.
- Mix until everything is well combined; you should have a thick, sweet batter.
Baking
- Scoop tablespoon-sized balls of cookie dough and roll them in powdered sugar until fully coated.
- Place them on the prepared baking sheet about two inches apart.
- Bake for 10-12 minutes until the edges are set but the center is still soft.
Serving
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy them warm, or let them cool completely.
- Serve with a glass of milk or a scoop of vanilla ice cream for an extra treat!
Notes
Don’t overmix the batter and use room temperature eggs for the best texture. Store cookies in an airtight container to maintain softness.