Hey friend, let me tell you about these little wonders you’ll love, they’re called Strawberry Crinkle Cookies, and honestly, they might just steal your heart (and your cookie jar). Imagine a cookie so soft and tender it practically melts in your mouth, with that dreamy crackled top that makes them look like tiny edible snowballs… but in pink!
You’ll use a simple strawberry cake mix for these, because it keeps things easy while still packing in that juicy, strawberry-y flavor. Whether you’re planning a little treat for Valentine’s Day or just craving some good looking cookies,to brighten your week, this recipe is ridiculously fun to make, and even better to eat.
Stick with me, and I’ll show you exactly how to make them, step by step, with zero stress and all the sweetness.
Why Strawberry Crinkle Cookies Make Everything Better
Playful, festive vibes – whether it’s Valentines day or any day you want a sweet pick-me-up, these cookies instantly brighten your mood.
A little almond surprise – that hint of almond extract takes the flavor from yummy to unforgettable without adding any fuss.
Fun for everyone – kids, partners, or your inner cookie monster, they’re soft, sweet, and begging to be shared.
All the Fun Stuff
- Strawberry Cake Mix: This is our shortcut to strawberry heaven, super easy and already packed with flavor.
- Unsalted Butter, melted: Adds that rich, buttery yum and keeps the cookies soft. Melting it first makes mixing a breeze.
- Eggs: They hold everything together and give the cookies a nice, fluffy texture. Room temperature is key!
- Almond Extract: Just a tiny splash brings out the strawberry flavor and adds a cozy, nutty twist.
- Pinch of Salt: A little salt makes all the sweetness shine, trust me, it’s worth it.
- Granulated Sugar: This is for rolling the dough, it adds a little sparkle and that fun first crunch.
- Powdered Sugar: Rolling in this creates the classic crackled top that makes these cookies so irresistible.
If you’re loving strawberry treats, don’t miss my strawberry crunch cookies or the soft, dreamy strawberry kiss cookies, both are perfect for satisfying your strawberry cravings!
How to Make Strawberry Crinkle Cookies
Warm up your oven and prep your pans
Pop your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
Mix your dreamy dough
In a big mixing bowl, toss in your strawberry cake mix, eggs, melted butter, a splash of almond extract, and that tiny pinch of salt. Stir it all together until it’s soft, slightly sticky, and perfectly pink. If it looks too dry, don’t panic, just press it gently with your hands to bring it together.
Give the dough a little chill (optional but worth it!)
Cover the bowl and let it hang out in the fridge for 10–20 minutes. This makes it much easier to roll, and your cookies will bake up soft but with those gorgeous cracks on top.
Shape your little pink clouds
Scoop out 2-3 tablespoons of dough at a time and roll it into smooth balls. Don’t worry about perfect symmetry, the slight imperfections give them that homemade charm. Fun tip: if your hands get sticky, a quick rub with a little sugar keeps the dough from sticking.
Sugar time! The crackle magic
First, roll each ball in granulated sugar, then in powdered sugar (be generous here). Double-coating gives that dreamy, snow-dusted look and a tiny extra crunch that just makes these cookies irresistible.
Bake until edges whisper “done”
Arrange your dough balls on the sheet, giving each some breathing room. Bake for 10 minutes. The edges will look set but the centers should still be soft and jiggly, this is the sweet spot for melt-in-your-mouth cookies.
Cool like a pro
Let them chill on the baking sheet for 5 minutes before transferring to a wire rack. This finishing step keeps them from breaking and helps them firm up just enough. Enjoy!
Mistakes to Avoid
Skipping a cooling step: Letting the cookies rest on the baking sheet before transferring to a rack prevents breakage and helps them finish baking gently. Patience really pays off here.
Not measuring the dough consistently: Uneven cookie sizes mean uneven baking. Using a cookie scoop or tablespoon ensures every cookie bakes perfectly.
Ignoring texture cues: Don’t rely only on the clock. Look for set edges and slightly soft centers, that’s your cue that they’re done.
Using cold eggs: This can make mixing harder and the dough less smooth. Room temperature is best.
What to Serve With Strawberry Crinkle Cookies
- A warm cup of vanilla milk – creamy and comforting, perfect for dunking your soft cookies.
- Strawberry or raspberry jam – a fruity boost that doubles down on the strawberry flavor.
- Hot chocolate or a pink strawberry latte – cozy and playful, matches the fun Valentine’s vibe.
How to Store Strawberry Crinkle Cookies
Room Temperature: Keep in an airtight container for up to 3 days. Tip: Place a slice of bread inside to keep them soft and chewy.
Refrigeration: Store in a sealed container for up to a week. Let cookies come to room temperature before enjoying for that perfect tender bite.
Unbaked dough: Scoop and freeze the dough balls (without the sugar coat) on a tray, then transfer to a bag. Bake straight from frozen, perfect for spontaneous cookie cravings.
I’d love for you to give these strawberry crinkle cookies a try, they’re soft, sweet, and just a little magical in every bite. Bake a batch, share a few, and drop a comment to tell me how they turned out.
Other Crinkle Cookies You’ll Love
Easy Strawberry Crinkle Cookies You’ll Love
Ingredients
- 1 box strawberry cake mix (13 oz )
- 2 eggs room temperature
- 6 tablespoons unsalted butter melted
- ¼ tsp Almond extract
- Pinch of salt
- ½ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so your cookies bake perfectly and don’t stick.
- In a large bowl, mix together the strawberry cake mix, eggs, melted butter, a tiny splash of almond extract, and a pinch of salt until the dough is soft, slightly sticky, and a lovely shade of pink. If it seems a bit dry, gently press it with your hands until it comes together.
- For easier handling and better crackles, cover the dough and chill it in the fridge for 10–20 minutes. Scoop out about 2–3 tablespoons of dough at a time and roll them into smooth balls. If the dough sticks to your hands, a quick dusting of sugar will do the trick.
- Roll each ball first in granulated sugar, then in powdered sugar, making sure they’re well coated. This gives the cookies their classic crackled tops and a touch of extra sweetness.
- Place the coated dough balls on your prepared baking sheets with some space in between.
- Bake for around 10 minutes, the edges should look set while the centers stay soft and slightly wobbly for that melt-in-your-mouth texture.
- Keep the cookies on the baking sheet for an additional five minutes, then shift them to a wire rack so they can cool evenly. Then, grab one (or two!) and enjoy these sweet, soft, and perfectly crinkled strawberry treats.
Notes
- If you like a stronger strawberry flavor, a tiny splash of strawberry extract along with the almond extract or just on its own is a fun twist.
- For a little extra indulgence, sandwich two cookies with a bit of whipped cream or cream cheese frosting.
- Store baked cookies in layers separated by parchment to keep them from sticking together.
