Strawberry Crinkle Cookies Recipe

I can’t wait to share this Strawberry Crinkle Cookies Recipe with you—it’s one of those delightful treats that strikes the perfect balance between soft, fruity, and slightly chewy, all wrapped up in a sugary, crinkly exterior. Whether you’re baking for a weekend tea party or just craving something sweet to brighten your day, these cookies deliver a burst of strawberry flavor that’s both nostalgic and fresh.

What makes this Strawberry Crinkle Cookies Recipe so special is how simple it is, yet the results feel so special. Using strawberry cake mix as the base keeps things super easy, and that leverages a moist and flavorful dough that practically melts in your mouth. Trust me, once you try these, they’ll become your go-to whenever you want a quick, impressive cookie.

Ingredients You’ll Need

These ingredients come together to create a luscious, soft cookie with that iconic crackled sugar coating. I always use room temperature eggs to help everything mix nice and smoothly without a hitch.

• Strawberry cake mix: This is the flavor powerhouse—it already has the perfect strawberry sweetness and moistness baked right in.
• Salted butter: Melted butter adds richness and tender crumb to the cookie, plus a hint of salt balances the sweetness beautifully.
• Eggs: They bind everything together and give structure without toughening the cookies.
• Granulated sugar (for rolling): Adds a nice crunch and sweet texture on the outside—don’t skip this step!
• Powdered sugar (for rolling): Helps create the signature crinkle effect and gives a pretty, delicate finish.

Variations

I love tweaking this Strawberry Crinkle Cookies Recipe to keep things interesting, and you should totally make it your own. The basic mix is a fantastic canvas for all kinds of delicious twists.

• White chocolate chips: I sometimes fold in a handful for melty pockets of sweetness that complement the strawberry perfectly.
• Freeze-dried strawberries: Adding crushed freeze-dried strawberry bits ups the strawberry flavor and adds some texture.
• Gluten-free version: Using a gluten-free strawberry cake mix works just as well if you want to keep the treat friendly for gluten sensitivities.
• Miniature cookies: I often make smaller cookies for parties — they bake faster and are super cute for sharing.

How to Make Strawberry Crinkle Cookies Recipe

Step 1: Mix Your Dough

Start by combining the strawberry cake mix with the melted salted butter and the eggs in a large bowl. I find it’s easiest to whisk the eggs first and slowly pour in the warm butter to avoid scrambling. Use a spatula or your hands to mix until you get a smooth, slightly sticky dough. It should be easy to handle but not runny—if it’s too sticky, pop it in the fridge for 15 minutes.

Step 2: Prepare the Rolling Sugar Mixture

Now, mix the granulated sugar and powdered sugar in a shallow bowl. This combo is crucial because granulated sugar adds crunch while the powdered sugar creates those beautiful cracks. Trust me, rolling these cookies twice in this mixture is key to that gorgeous finish.

Step 3: Shape and Roll Your Cookies

Scoop out about a tablespoon of dough and roll it into a ball with your hands—don’t worry if it feels sticky, just wet your hands slightly to help. Then roll each ball generously in your sugar mixture, pressing lightly to coat completely. Place them on a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches apart because they will spread slightly.

Step 4: Bake and Cool

Bake in a preheated oven at 350°F (175°C) for 9 to 11 minutes—you’re looking for the edges to be set but still soft in the center. This is crucial: don’t overbake, or they’ll dry out. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They might seem soft when warm, but they firm up nicely as they cool.

How to Serve Strawberry Crinkle Cookies Recipe

Garnishes

I often dust these cookies lightly with extra powdered sugar just before serving for an extra snowy touch. Sometimes I add a small fresh strawberry slice as a garnish on the side—it’s not necessary but definitely makes for a pretty presentation and a fresh contrast.

Side Dishes

These cookies pair wonderfully with a cup of hot tea or a cold glass of milk—the classic duo. For brunch or dessert spreads, I like putting them alongside fresh fruit salad or a simple vanilla yogurt dip to complement the strawberry flavor.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a flower shape on a serving platter with fresh mint leaves sprinkled between for a pop of green. They also look darling stacked in mason jars tied with ribbons if you’re thinking of gifting some homemade love.

Make Ahead and Storage

Storing Leftovers

I keep leftover Strawberry Crinkle Cookies in an airtight container at room temperature. They stay soft and fresh for about 3-4 days, but honestly, they don’t last that long in my house! If you notice any softening, just pop them briefly in the oven to refresh.

Freezing

These cookies freeze well, either baked or unbaked. For best results, freeze the dough balls on a tray and then transfer them to a freezer bag so you can bake fresh cookies any time you want. If freezing the baked cookies, I wrap them individually in plastic wrap before popping them into a container to avoid freezer burn.

Reheating

To reheat, I warm the cookies in a 300°F oven for about 5 minutes—this brings back the soft texture and delicious aroma without drying them out. Microwave works too but use low power and short bursts to avoid becoming chewy or hard.

FAQs

Final Thoughts

This Strawberry Crinkle Cookies Recipe is one of my absolute favorites to whip up when I want something sweet but fuss-free. I love how it brings a little bit of sunshine to any day with that pop of strawberry and the fun crinkle texture that makes these cookies feel special. Trust me—you’ll want to keep some ready to go in your cookie jar, because once you try them, they become positively addictive!

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