Strawberry Crinkle Cookies
Strawberry Crinkle Cookies are the perfect blend of soft and chewy with a sweet, sugary coating. Their vibrant color and classic strawberry cake flavor make them perfect for any occasion.
Servings: 24 cookies
Equipment
- 1 Hand Mixer
Ingredients
- 1 (13.25-ounce) box strawberry cake mix
- ⅓ cup melted salted butter
- 2 large eggs, room temperature
- ½ cup granulated sugar, for rolling
- ½ cup powdered sugar, for rolling
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
- Add 1 (13.25-ounce) box strawberry cake mix, ⅓ cup melted salted butter, and 2 large eggs, to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
- Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
- First, roll the balls in the ½ cup granulated sugar, before rolling them in the ½ cup powdered sugar, until fully coated.
- Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool.
- Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 7mg | Sugar: 14g | Vitamin A: 101IU | Calcium: 32mg | Iron: 0.3mg
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