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A plate of strawberry crinkle cookies dusted with powdered sugar, arranged on a white decorative plate. Fresh strawberries sit nearby on a pink and white striped cloth.

Soft and Sweet Strawberry Cake Mix Cookies

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Cake mix strawberry cookies are sweet, crinkly-topped treats that are incredibly easy to make. Using just five simple ingredients, these cookies are soft on the inside with a crisp sugar-coated exterior. Perfect for springtime parties, potlucks, or weekday baking fun with kids, they’re a quick and cheerful dessert everyone will love.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword easy, kid-friendly, sweet
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 116
Author Gina Dickson

Ingredients

  • 15.25 ounces strawberry cake mix boxed
  • ½ teaspoon baking powder
  • 2 eggs large
  • ⅓ cup coconut oil melted, or vegetable oil
  • ½ cup powdered sugar

Instructions

Preheat Oven

  • Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with non-stick cooking spray.

Mix Dry Ingredients

  • In a small bowl, whisk together the cake mix and baking powder until well combined.
    15.25 ounces strawberry cake mix, ½ teaspoon baking powder

Mix Wet Ingredients

  • In a large mixing bowl, beat the eggs and oil using an electric hand mixer until smooth.
    2 eggs, ⅓ cup coconut oil

Combine

  • Add the dry ingredients to the wet ingredients and mix until fully combined.
    Two mixing bowls on a white surface: one with yellow liquid and an electric hand mixer, the other with pink powder and a small whisk.

Form Cookie Balls

  • Scoop about 1 tablespoon of dough and roll it into a ball using your hands.

Coat in Powdered Sugar

  • Roll each dough ball in the powdered sugar, making sure it is fully coated.
    ½ cup powdered sugar
  • In the palm of your hand, fatten the cookie dough into a disk and place on cookie sheet
    A baking tray lined with parchment paper holds round pink cookie dough balls dusted in powdered sugar. Next to it, a bowl with more dough balls and a cookie scoop coated in dough is visible.

Bake

  • Place 12 to 15 cookies on the prepared cookie sheet, spacing them at least 2 inches apart.
  • Bake for 10 to 12 minutes, or until the tops crack and the edges are just set. Do not overbake.

Cool

  • Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Important Prep Tips Before Starting the Recipe:
  • Let your eggs sit out for 10 minutes so they mix better.
  • Melt your coconut oil and let it cool slightly before mixing.
  • Use a cookie scoop for even portions. It makes baking easier.
Common Mistakes When Making This Recipe:
  • Not coating the dough fully in powdered sugar. If you skip this, the cookies won’t get their signature crinkle top.
  • Overbaking. Pull them out when the edges are just set, even if the centers look soft. They’ll continue to set on the pan.
  • Placing dough too close together. Give each cookie room to spread by spacing them at least 2 inches apart.

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 5mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 41mg | Iron: 0.4mg
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