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–+ servings
Closeup stack of strawberry crinkle cookies on a plate.

Cake Mix Strawberry Crinkle Cookies

Tami McBride
You'll love these easy strawberry crinkle cookies made with cake mix and butter. They are soft, gooey, and full of strawberry flavor. Learn all the secret tricks to keep the powdered sugar from dissolving!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Course Dessert
Servings 30
Calories 112 kcal

Ingredients
  

  • ½ cup of unsalted butter, melted
  • 1 box (15.25 ounces) of strawberry cake mix (I prefer Duncan Hines)
  • 1 (3.4 ounce) box of strawberry or vanilla instant pudding mix
  • 1 egg, room temperature
  • ¼ cup strawberry yogurt (I prefer Yoplait)
  • ½ cup of powdered sugar
  • ¼ teaspoon of cornstarch
  • ½ cup of granulated sugar

Instructions
 

  • PREHEAT the oven to 350°F (175°C) and line a flat cookie sheet with parchment paper. (See note #1.)
  • MELT the butter in the microwave for 45 seconds. Cool for a couple of minutes.
  • COMBINE the strawberry cake mix, pudding mix, melted butter, egg, and strawberry yogurt into a large mixing bowl. Stir with a large spoon until the dough comes together.
  • CHILL the cookie dough in the refrigerator for 30 minutes. (See note #2.)
  • SIFT the powdered sugar and cornstarch together in a small bowl. Place the granulated sugar in a separate bowl.
  • SCOOP the cookie dough balls with a medium scoop (1 tablespoon size is ideal). Roll the dough ball in your hands to make it smooth.
  • ROLL the balls first in a small bowl of granulated sugar until well coated.
  • DOUBLE ROLL the coated cookie dough balls in the powdered sugar mixture.
  • PLACE the cookie dough balls about two inches apart on the lined baking sheet.
  • SPRINKLE additional powdered sugar on top of the cookies so no dough is visible (optional).
  • BAKE for 9-11 minutes, or until the edges of the cookies are golden brown. The centers might seem slightly underdone, but they will continue to cook on the baking sheet after you remove them from the oven.
  • REMOVE the cookie sheet from the oven and turn the oven off.
  • PLACE the cookie sheet on a wire rack and cool for 10 minutes.
  • TRANSFER the cookies from the cookie sheet to the cooling rack. Cool them completely.

Notes

  1. Grease the cookie sheet if you aren't lining it with parchment paper. Otherwise, these cookies will stick to the pan.
  2. Chilling the cookies in the fridge will help the powdered sugar stick to the cookies and not dissolve when baked. It also helps the cookies crack when baking, giving them their crinkled appearance.
  3. Store the cookies in an airtight container at room temperature for 3 to 4 days. Or freeze in a freezer-safe container for 6 months.
 
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Nutrition

Serving: 1cookieCalories: 112kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 101mgPotassium: 7mgFiber: 0.01gSugar: 13gVitamin A: 103IUCalcium: 31mgIron: 0.3mg
Keyword cake mix cookies, cookies, dessert
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