4 Ingredient Strawberry Crinkle Cookies recipe is all about simplicity and perfection. The easiest cookie recipe you will ever make using a strawberry cake mix. Sweet, soft and chewy!
Strawberry Crinkle Cookies do not disappoint. Each strawberry bite is perfectly chewy and yummy. I knew I wanted these to be easy, but also to have incredible strawberry color and flavor, but I didn’t have any fresh strawberries. This is where freeze fried strawberries come in.
4 Ingredient Strawberry Crinkle Cookies
Equipment
- large mixing bowl
- shallow bowl
- parchment paper
- large baking tray
- cookie scoop (optional)
Ingredients
- 13.25 oz boxed cake mix
- ¼ cup vegetable oil
- ½ cup powdered sugar
- 1 cup freeze-dried strawberries, chopped
Instructions
- Sift the powdered sugar using a sifter or a fine sieve.
- Place the sifted powdered sugar in a wide, shallow bowl. Set aside.
- Blend the freeze-dried strawberries with a blender or hop them with a sharp knife. Set aside.
- Line a large sheet pan with parchment paper.
- Place the cake mix, oil, and eggs in a large bowl. Use a stand mixer, hand mixer, or strong whisk to combine. Do not overmix.
- Add freeze-dried strawberries to the bowl.
- Mix until just combined. Chill batter in the refrigerator for 15 minutes.
- Remove the batter from the refrigerator.
- Using a tablespoon-sized cookie scoop, scoop out a tablespoon of batter. Roll it into a ball and place it in the powdered sugar. Roll to coat all sides heavily. Repeat until you run out of batter. If the batter is sticking to your hands, try wetting them. You can also use the powdered sugar on your hands to prevent the batter from sticking.
- Place the powdered sugar-coated cookie dough ball onto the parchment-lined baking sheet. They do spread out a bit, so leave adequate space between them.
- Bake in a 375°F oven for 10-12 minutes. Check for lightly browned bottoms at 10 minutes. Remove from the oven before the tops of the cookies begin to brown.
- Let cool on a sheet pan for 2 minutes, then using a spatula, place the cookies on a cooling rack.
- Cool completely before moving cookies to a cake stand or serving plate. Enjoy!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Ingredients
- 1 cake mix
- Vegetable oil
- Powdered sugar
- Freeze-dried strawberries, chopped
You will also need the following supplies: a large mixing bowl, a shallow bowl, parchment paper, a large baking tray, and a cookie scoop (optional).
How to make strawberry crinkle cookies
The first step is to blend the dried strawberries into a fine powder. You can do this by hand with a knife, or in a food processor or blender.
Step 2 is to combine the cake mix, oil, and eggs using a stand mixer, hand mixer, or strong whisk to combine, taking care not to overmix. Add freeze-dried strawberries to the bowl and mix until just combined.
Mix, mix, mix and you have strawberry crinkle cookie dough. Nothing to it really.
Step 3 is to refrigerate the dough.
Next step is to scoop and roll, which means use a cookie scoop to scoop, drop, and roll. Roll it into a ball and place it in the powdered sugar. Roll to coat all sides heavily.
Now place the powdered sugar-coated cookie dough ball onto the parchment-lined baking sheet. They do spread out a bit, so leave adequate space between them.
After you bake them for 10-12 minutes, let them cool on a sheet pan for 2 more minutes. So east and fun! Perfect cookies to bake for both spring and summer, and especially Father’s Day. They’re pretty hard not to love!
FAQs
Can you freeze baked crinkle cookies? Yes, you can freeze crinkle cookies in an airtight container for up to three months. The powdered sugar crinkle pattern will not be as crisp and pretty, but they will still taste good.
Can I make them ahead of time and freeze them? Yes, you can freeze the batter and thaw it later for shaping and baking. You can make the balls, but do not roll them in powdered sugar. Then, freeze the dough balls in a single layer until completely frozen. I like to place them in a zipper top bag for thawing and baking at a later date. They are great for surprise guests or kids’ after-school treats.
When were crinkle cookies first invented? The first chocolate crinkle cookie recipe can be traced to a woman, Helen Fredell, in St. Paul, Minnesota, sometime in the early 1950s. The recipe was later acquired by Betty Crocker and presented in a cookbook. The original recipe used flour and normal cookie-baking ingredients, but some point, people realized that you could make them easily from a boxed cake mix. It went viral from there with all kinds of colors and flavors.
What is another variation I can make? The obvious choice is chocolate crinkle cookies since it was the original, but if it comes in a cake mix, you can make crinkle cookies out of it. Lemon is especially good.
What are substitutions that I can make? This recipe is very simple, so the only real substitution would be the flavor of the cake mix you choose.
Where did you get freeze-dried strawberries? Freeze-dried fruits can be found in grocery stores, usually on the snack, nut, and dried fruit aisle. I also see them at Trader’s Joe, Home Goods and TJ Maxx all the time.
What if I don’t have parchment paper? A silicone baking mat can be used, or you can lightly grease the baking sheet.
Storage Instructions
Store leftover cookies in an air-tight container in the refrigerator for up to one week.
Is tge freeze-dried strawberries measurement before or after the fruit is placed into the blender?
The measurement is before the fruit is placed in the blender. I chopped them first slightly and it was 1 cup.
I used a different cake mix and also added 2 cups of freeze dried strawberries. Very bright and delicious cookies!