Description
These delightful Strawberry Crinkle Cookies are a soft and chewy treat with a beautiful cracked surface and a burst of strawberry flavor. Made with a simple cake mix, they’re incredibly easy to prepare and perfect for satisfying your sweet cravings.
Ingredients
Units
Scale
- 1 box strawberry cake mix
- 1/3 cup canola oil
- 2 large eggs
- Powdered sugar, for rolling
Instructions
- Combine Ingredients: In a large bowl, combine the strawberry cake mix, canola oil, and eggs.
- Mix Dough: Mix until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.
- Form Balls: Roll the dough into 1-inch balls.
- Coat in Powdered Sugar: Generously roll each dough ball in powdered sugar until fully coated.
- Bake: Place the coated dough balls on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8-10 minutes, or until the cookies begin to crack on top and are set around the edges.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense strawberry flavor, add a teaspoon of strawberry extract to the dough.
- If you don’t have canola oil, you can substitute vegetable oil or melted coconut oil.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- These cookies are best enjoyed within a few days of baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130kcal
- Sugar: 15g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
