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.