If you're looking for the easiest cookie recipe of all time, look no further! These Strawberry Cake Mix Crinkle Cookies require just FOUR ingredients and come out perfect every time!
Hello and happy Monday, friends! Can you believe Valentine's Day is just two days away? Me either. Time flies! I am so excited to be participating in a Valentine-themed food blogger roundup this year, #FoodBloggerLove! As I was brainstorming what kind of quick and easy recipe would be appropriate to share so close to the holiday, I figured that cookies would be perfect. These Strawberry Cake Mix Crinkle Cookies use, you guessed it, cake mix, and only 3 other ingredients! So super simple and absolutely scrumptious. Your Valentine will love them! 🙂
So, phew, I have to confess that I worked this weekend and now Monday/Tuesday are my days off , sooo my perception of time is completely off right now. Like, what do you mean it's Monday and not Saturday?? Huh. But I digress. These strawberry cake mix cookies are stupid-simple, just 4 ingredients, and taste SO good. I know fudgy is not exactly the right word, but that's what I think of when I eat these. A bit chewy, a bit soft, with perfectly crisp edges. NOM.
These strawberry cake mix cookies are essentially just a new version of my lemon cake mix crinkle cookies, but to be totally honest with y'all... you could do this with ANY cake mix flavor you want! And if you're wanting something chocolatey, I have a recipe for brownie crackle cookies, too. Boxed mixes are just so convenient! Don't limit yourself to just making cake with them, there are really so many options and hacks you can do with a humble box of mix.
I hope these scrumptious strawberry cake mix cookies make their way on your Valentine's menu this year! If you're wanting more sweet treats, check out my Oreo Truffle Stuffed Strawberries, Small Batch Strawberry Milkshake Cupcakes, Best-Ever Red Velvet Cupcakes, and Strawberries & Cream Hot Chocolate! Happy baking!
Check out the video I made for this recipe, so you can see how to make it step-by-step!
- 1 box strawberry cake mix
- 2 eggs (you can substitute 2 tablespoon ground flaxseed + 6 tablespoon water for a vegan version)
- ⅓ cup vegetable oil
- ½ cup powdered sugar, for rolling
- Preheat oven to 375F, and line two cookie sheets with parchment or silicone liners.
- In a medium bowl, stir together the cake mix, 2 eggs (or flax eggs), and vegetable oil until a soft dough forms.
- Place the powdered sugar in a small bowl. Using a spoon or cookie scoop, make balls of dough about 2 tablespoon big, and roll into the powdered sugar. Shake off the excess, and place on prepared pan, about 2 inches apart from each other.
- Bake for 10-12 minutes, until puffy, dry, and the powdered sugar has cracked.
- Serve immediately or store at room temperature.
THESE ARE SO PRETTY! I JUST LOVE THE LOOK OF CRINKLE COOKIES. SO FUN.
Thank you so much, Sarah! So glad you like them! 🙂
These came out perfect! Thanks for the recipe!
What brand of strawberry cake mix do you use?
I think I used Pillsbury because that is the only one I could find! I also make these with lemon cake mix and I usually use the Duncan Hines lemon mix. Whatever you can find at the store is fine!
Cake mixes vary by weight. Do you use 432g or 461g cake mix?
I believe I used the Pillsbury brand, which is 432g. All of the brands I have compared (Pillsbury, Betty Crocker, and Duncan Hines) only sell 432g boxes of strawberry cake mix!
Could I freeze these?
Hi Sarah! Honestly, I'm not sure as I have never tried. I feel like the powdered sugar might melt off in the process though.
Amy Saliba says
My cookies go flat? Suggestions?
You can chill the cookie dough for a bit before rolling and baking - it will help the dough keep its shape!
Delish and super easy! Def use the pillsbury one as it doesn’t have pudding. I read on another blog that ones with pudding don’t tend to do well for cookies or brownies!
I am glad you liked them, Heather! That is a good tip about the pudding. I had no idea! Usually I buy Pillsbury because it's the only brand I can find in strawberry!
Maybe that is what happened to me, I used Duncan Hines and the dough consistency was like taffy and I had to throw it away. I kept trying to add flour to it but it was still such an odd texture I couldn’t roll. Going to look for pillsbury to try!
We call these gooey butter cookies in St.Louis. I have been a baker for many years, we made these in the store. I want to pass on to be sure to roll the cookies in plenty of powder sugar, don't be afraid, it helps with the cracking characteristic of the cookie. When you store them, keep it loosely covered so they don't "sweat" , the sugar tends to do so if it's stored in a closed container, moisture is the enemy. If they do feel "soggy" and texture is not crisp, toast them in toaster oven or regular oven for a few minutes and the nice crisp texture will come back and it tastes sooo yummy warmed up again, like a fresh cookie.
Thank you so much for the tips, Sandi! I definitely notice that they tend to sweat and the powdered sugar will dissolve if they're in a closed container.
These were delicious!! I made two batches, one on a stone and the other on a cookie sheet with baking liner. The cookies on the stone were soooo much better! Try these! You will love them!
Hi, can we substitute the cake mix?
Hi Shika! In this case, you can use a different flavor of cake mix but I do not have a way to substitute it altogether.
Hi, mine didn't crack like the instructions. Any ideas?
Hi Trinh! Not sure why your cookies did not crack! Sometimes if the cookie dough is too soft, the cookie can spread instead of crack - you can try refrigerating the dough to make it more firm before you bake. You can also sprinkle some water on the cookies before baking to help them crack!
Thank you! I will definitely try your suggestions and see what happens! My family still loved them!
Leigh Francisco says
Hi. I've added some sugar in mine and chilled it but it came out flat. Can you please help?
These have become a family favorite! They come out perfectly every time. Thank you for sharing!
Can u substitute olive oil for vegetable oil?
Hi! I was wondering if subbing in a chia egg versus a flax egg would make any difference? And if the measurements for it would still be the same as a flax egg? Thanks in advance!
Hi Lia! I am personally not a fan of chia eggs as I feel like they make baked goods come out very gummy. For this reason, I would opt for a flax egg, a vegan powdered egg replacer, or even Just Egg over the chia. Hope that helps!