Strawberry Crinkle Cookies
User Reviews
5
Strawberry Crinkle Cookies
Description
This recipe begins with mixing a boxed strawberry cake mix with melted butter, eggs, and lemon juice to form a cookie dough. Using a cookie scoop, the dough is portioned into balls that are rolled generously in powdered sugar. Baking at 350 degrees Fahrenheit for about eleven minutes produces cookies that spread slightly, developing characteristic crackles on the sugar coating as they cool. The powdery exterior contrasts with the soft, tender inside.
Optionally, additional powdered sugar can be sprinkled over the dough before baking to enhance the crinkle look. If lemon juice is unavailable, extra butter substitutes to maintain the dough’s richness. These cookies keep well for several days stored in an airtight container at room temperature.
The cake mix shortcut offers convenience without sacrificing strawberry flavor, making these cookies an easy-to-make treat for year-round enjoyment.
Ingredients
- 1 box Strawberry Cake Mix 15.25 ounces size
- 6 tablespoons butter melted, unsalted
- 2 egg
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- Combine the cake mix, butter, eggs, and lemon juice together in a medium sized mixing bowl and mix well.
- Use a two tablespoon cookie scoop to create cookie dough balls the same size (you can use a 1 tablespoon cookie scoop to yield more cookies, but you may need to decrease the baking time by 1-2 minutes).
- Roll the cookie dough balls in the powdered sugar so they are completely coated and place them about 11/2” apart on the baking sheet.
- Bake for 11 minutes at 350 degrees.
- Remove from the oven and let cool completely on the baking sheet.
- Store in an airtight container at room temperature for 3-4 days.
Notes
- Add powdered sugar on top of each cookie dough ball before baking to intensify the crinkle effect.
- Do not add powdered sugar after baking if you want to preserve the crackled appearance.
- If lemon juice is unavailable, replace it by adding two more tablespoons of butter to maintain texture.
- This recipe uses Betty Crocker Super Moist Strawberry Cake Mix (15.25 oz) but similar mixes will work.
- Store finished cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 235mg | 10% |
| Potassium | 13mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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