Strawberry

Crinkle Cookies

Did you know you could use cake mix to make the fluffiest cookies? That helps us keep to the theme of this recipe—let’s work smarter, not harder. Look no further for the easiest cookie recipe of all time.

Using strawberry cake mix has been my “secret” for years, and today I’m letting you all in on it. Friends and family have always been curious about how to make these!

Summary list of ingredients:

Strawberry Cake Mix — If you’re an ijustcameforthefood__ follower, you’ll know that I’m a huge Pillsbury baking fan. However, any strawberry cake mix will work!

Butter — Butter will make your cookies light and fluffy—it’ll also help create that crispy edge all around your cookie!

Eggs —Use large eggs at room temperature for the best results!

Lemonade Concentrate —Builds a light, sweet, and tart lemonade flavor into your dessert!

Ingredients for strawberry cake, including Pillsbury Moist Supreme strawberry cake mix, two eggs in a bowl, a stick of salted butter, powdered sugar in a bowl, and a small bowl of grated coconut, all on a marble countertop.

Ingredients

Dough

  • 1 box strawberry cake mix (I use Pillsbury Strawberry Cake Mix)

  • 6 tbs butter

  • 2 eggs

  • 3 tbs lemonade concentrate

Coating

  • About 1 cup granulated sugar

  • About 1 cup powder sugar

Instructions

Close-up shot of a vibrant pink strawberry cookie dough in a mixing bowl, with an ice cream scoop of dough, ready for baking.

  1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.

  2. In a mixing bowl, combine your cake mix, butter, eggs, and lemonade concentrate. Beat until smooth—and remember to scrape down the sides of your bowl throughout the process!

  3. Cover bowl with plastic and place in fridge for 2 hours.

  4. Once your timer is up, it’s on to the fun part! Scoop and shape your mixture into cookie dough balls of the same size (or as close as possible).

  5. Grab 2 small bowls and fill one with granulated sugar and one with powdered sugar.

  6. Take your cookie dough balls and roll them first in the granulated sugar until fully coated, then toss them into powdered sugar (repeat until all your cookie dough balls have been coated completely).

  7. Place cookies about 2 inches apart on your cookie sheet.

  8. Bake for 10 to 12 minutes or until the edges are set and slightly golden.

  9. Allow the cookies to cool on a baking sheet for 5 minutes and then transfer them to a cooling rack to cool completely.

Equipment

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