Easy Strawberry Crinkle Cookies (Soft & Irresistible)

These strawberry crinkle cookies are soft, chewy, and bursting with sweet strawberry flavor in every bite. They come together with simple pantry ingredients and bake up beautifully with those signature powdered sugar cracks that everyone loves.

I love making strawberry crinkle cookies when I want something fun, colorful, and a little different from classic chocolate cookies. They’re perfect for Valentine’s Day, baby showers, spring parties, or anytime you’re craving a pretty pink treat that tastes just as good as it looks.

Best of all, this strawberry crinkle cookies recipe is beginner-friendly and quick to make. No fancy steps, no stress — just an easy cookie dough that turns into irresistibly soft cookies every single time.

More Recipes

• Chocolate Crinkle Cookies

INGREDIENTS

Here’s everything you’ll need to make these soft and chewy strawberry crinkle cookies:

• ½ cup unsalted butter, softened (½ cup / 113 g)
• ¾ cup granulated sugar (¾ cup / 150 g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (1 tsp / 5 ml)
• 1 box strawberry cake mix (15.25 oz / 432 g)
• ¼ cup all-purpose flour (¼ cup / 30 g)
• ½ teaspoon baking powder (½ tsp / 2.5 g)
• ¼ cup powdered sugar, for rolling (¼ cup / 30 g)

Optional ingredients:

• ½ teaspoon strawberry extract (½ tsp / 2.5 ml) for extra flavor
• Pink or red food coloring, if you want a brighter color
• White chocolate chips (½ cup / 85 g) for a fun twist

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
2. Cream the butter and sugar in a large mixing bowl until the mixture looks light and fluffy. This step helps create soft strawberry crinkle cookies.
3. Add the egg and vanilla extract and mix until everything looks smooth and well combined. If you use strawberry extract or food coloring, mix it in now.
4. Stir in the strawberry cake mix, flour, and baking powder. Mix just until a thick, sticky dough forms. Avoid overmixing to keep the cookies tender.
5. Chill the dough in the refrigerator for 20–30 minutes. This step makes the dough easier to roll and helps the cookies keep their shape.
6. Scoop the dough into 1-tablespoon portions, then roll each piece into a ball.
7. Roll each dough ball generously in powdered sugar until fully coated.
8. Place the dough balls on the prepared baking sheet, leaving about 2 inches (5 cm) of space between each one.
9. Bake for 10–12 minutes, until the cookies look set around the edges and crackle on top. The centers should stay soft.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

TIPS & VARIATIONS

• Chill the dough every time. Strawberry crinkle cookies spread best when the dough stays cold, so don’t skip this step.
• Use powdered sugar generously. A thick coating creates those beautiful crinkle cracks after baking.
• Avoid overbaking. Pull the cookies out when the centers still look soft. They finish setting as they cool.

Easy variations:

• White chocolate strawberry crinkle cookies: Fold in ½ cup white chocolate chips (85 g) for extra sweetness.
• Strawberry lemon crinkle cookies: Add 1 teaspoon lemon zest (about 5 g) for a fresh, bright flavor.
• Extra strawberry flavor: Mix in ½ teaspoon strawberry extract (2.5 ml) for a stronger berry taste.
• Valentine’s version: Add pink sprinkles on top right after baking for a festive look.

Storage tips:

• Store strawberry crinkle cookies in an airtight container at room temperature for up to 4 days.
• Refrigerate the dough for up to 48 hours if you want to bake later.

SERVING IDEAS

Serve strawberry crinkle cookies slightly warm or at room temperature to enjoy their soft, chewy texture.

Here are some fun and cozy ways to serve them:

• With milk or strawberry milk for a classic, kid-friendly treat.
• Alongside coffee or tea for an easy afternoon dessert.
• On a dessert platter with chocolate cookies and sugar cookies for parties or holidays.
• As a Valentine’s Day treat, packaged in cute boxes or bags with pink ribbons.
• Crumbled over vanilla ice cream for a simple strawberry cookie sundae.

These strawberry crinkle cookies also make lovely edible gifts. Stack them in clear bags or tins and share them for birthdays, baby showers, or spring gatherings.

FAQs

How do I store strawberry crinkle cookies?

Store strawberry crinkle cookies in an airtight container at room temperature for up to 4 days. Keep them away from heat so they stay soft.

Can I freeze strawberry crinkle cookies?

Yes! Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the cookie dough for up to 48 hours. Let it sit at room temperature for a few minutes before rolling if it feels too firm.

Why didn’t my cookies crinkle properly?

This usually happens if the dough is too warm or the powdered sugar coating is too light. Chill the dough well and roll each ball generously in powdered sugar.

Can I make strawberry crinkle cookies without cake mix?

This recipe works best with strawberry cake mix for flavor and color. A scratch version would need different ingredient ratios.

How do I know when the cookies are done baking?

The edges should look set, and the tops should be crackled, but the centers should still feel soft. Overbaking makes them dry.

Recipes

Yield: About 24 cookies

Strawberry Crinkle Cookies

Print

Soft, chewy strawberry crinkle cookies with a sweet berry flavor and beautiful powdered sugar cracks. Easy to make and perfect for holidays, gifting, or everyday treats.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 20 minutes

Total Time: 45 minutes

Ingredients

• ½ cup unsalted butter, softened (½ cup / 113 g)
• ¾ cup granulated sugar (¾ cup / 150 g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (1 tsp / 5 ml)
• 1 box strawberry cake mix (15.25 oz / 432 g)
• ¼ cup all-purpose flour (¼ cup / 30 g)
• ½ teaspoon baking powder (½ tsp / 2.5 g)
• ¼ cup powdered sugar, for rolling (¼ cup / 30 g)

Optional:

• ½ teaspoon strawberry extract (½ tsp / 2.5 ml)
• ½ cup white chocolate chips (½ cup / 85 g)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   
2. Cream the butter and sugar in a large bowl until light and fluffy.
   
3. Add the egg and vanilla extract and mix until smooth.
   
4. Mix in the strawberry cake mix, flour, and baking powder until a thick dough forms.
   
5. Chill the dough for 20–30 minutes.
   
6. Scoop dough into 1-tablespoon portions and roll into balls.
   
7. Roll each dough ball generously in powdered sugar.
   
8. Place the dough balls on the baking sheet, leaving about 2 inches (5 cm) of space between them.
   
9. Bake for 10–12 minutes, until crackled on top and set around the edges.
   
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chill the dough to prevent spreading.

Do not overbake; the centers should stay soft.

Add white chocolate chips for extra sweetness.

Nutrition Information:

Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 130

Nutrition information is estimated and may vary based on ingredients used.

These strawberry crinkle cookies are one of those recipes you’ll come back to again and again. They’re soft, pretty, and packed with sweet strawberry flavor, all without complicated steps or fancy ingredients.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment, share your favorite variation, or let me know who you baked them for. And don’t forget to save this strawberry crinkle cookies recipe on Pinterest so you can make it anytime a cookie craving hits.

Happy baking, friend 💗🍪