Strawberry crinkle cookies are quick and easy to make with just three ingredients. They’re great for a simple dessert or sharing with friends and family.
These strawberry crinkle cookies come together in no time with basic ingredients you probably already have at home. All you need is a strawberry cake mix, eggs, and oil. Mix everything in one bowl, roll the dough in powdered sugar, and bake—no complicated steps or fancy tools needed. It’s a straightforward recipe that even beginners can follow.
If you love simple recipes like this, check out my other 3-ingredient cookie ideas. From 3-Ingredients shortbread cookies to, 3-Ingredients condensed milk melt away cookies there’s something for everyone to enjoy!
Ingredients notes
- Strawberry cake mix: You can use any brand you prefer for the cake mix. I usually go with Duncan Hines because it works well every time, but feel free to choose your favorite. You can even experiment with other flavors like lemon or chocolate for a fun twist.
- Oil: As for the oil, any neutral oil will work in this recipe. I used vegetable oil, but you can also try canola oil or another mild-flavored option.
- Eggs: You'll need two large ones to bind the dough together. They help give the cookies structure and keep them soft and chewy. Make sure the eggs are at room temperature for easier mixing, but if you forget, cold eggs will still work just fine.
- Powdered sugar(optional): The powdered sugar is completely optional. It adds a nice crinkle effect and a slightly sweet coating, but you can skip it if you prefer a simpler cookie look.
Instructions
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or a silicone mat.
- Combine the strawberry cake mix, eggs, and vegetable oil in a large bowl. Stir until everything is well mixed and you have a thick dough.
- Scoop out a tablespoon of dough and roll it into a ball. If you're using powdered sugar, roll each dough ball in it until fully coated.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for10-12 minutes, or until the cookies start to crinkle and the edges are set. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful tips
- Chill the Dough: If the dough feels too sticky to handle, chill it in the refrigerator for 20-30 minutes. This makes it easier to roll into balls.
- Don’t Overbake: Keep an eye on the cookies while baking. They should look slightly underbaked in the center when you take them out—they’ll firm up as they cool.
- Use a Cookie Scoop: For even-sized cookies, use a small cookie scoop to portion out the dough.
- Experiment with Flavors: Try swapping the strawberry cake mix for other flavors like lemon, chocolate, or confetti for variety.
- Skip the Powdered Sugar: If you prefer a simpler cookie or want to save time, you can skip rolling the dough in powdered sugar. The cookies will still taste great!
Other 3 ingredients cookies
3 ingredients strawberry crinkle cookies
Strawberry crinkle cookies are quick and easy to make with just three ingredients. They’re great for a simple dessert or sharing with friends and family.
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Servings: 24 cookies
Ingredients
- 1 15 oz strawberry cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or a silicone mat.
- Combine the strawberry cake mix, eggs, and vegetable oil in a large bowl. Stir until everything is well mixed and you have a thick dough.
- Scoop out a tablespoon of dough and roll it into a ball. If you're using powdered sugar, roll each dough ball in it until fully coated.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies start to crinkle and the edges are set. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Chill the Dough: If the dough feels too sticky to handle, chill it in the refrigerator for 20-30 minutes. This makes it easier to roll into balls.
- Don’t Overbake: Keep an eye on the cookies while baking. They should look slightly underbaked in the center when you take them out—they’ll firm up as they cool.
- Skip the Powdered Sugar: If you prefer a simpler cookie or want to save time, you can skip rolling the dough in powdered sugar. The cookies will still taste great!
- Storage: You can store the cookies in an airtight container at room temperature for up to 5 days.
