Name: 4 Ingredient Strawberry Crinkle Cookies
Prep time: 10 min
Cook time: PT-490357H25M36S
Total time: 25 min
Cuisine: American
Ingredients: 1 box strawberry cake mix (about 15.25 oz); 2 large eggs; 1/3 cup vegetable oil (or any neutral oil); 1/2 cup powdered sugar (for rolling)

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4 Ingredient Strawberry Crinkle Cookies are my secret weapon when I need a quick, crowd-pleasing treat that looks as good as it tastes. With just a few pantry staples, these cookies bake up soft, chewy, and bursting with strawberry flavor. I love how the crackled powdered sugar coating gives them a beautiful finish — no one ever guesses how easy they are to make.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fun, and foolproof. The strawberry cake mix does most of the heavy lifting, and the result is a soft cookie with bright, fruity flavor and a gorgeous crinkle effect. These cookies are perfect for bake sales, parties, or a last-minute dessert — and since they only need four ingredients, I can whip them up anytime without stress. 4 Ingredient Strawberry Crinkle Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Strawberry cake mix
Eggs
Vegetable oil (or any neutral oil)
Powdered sugar (for rolling)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the cake mix, eggs, and oil until a thick dough forms.
I scoop out tablespoon-sized portions and roll them into balls.
I roll each dough ball generously in powdered sugar to coat it completely.
I place the balls on the baking sheet, leaving space between them, and bake for 9–11 minutes.
I let them cool on the pan for a few minutes before transferring to a wire rack — they’ll firm up as they cool.

Servings and timing

This recipe makes about 20–24 cookies and takes around 25 minutes total — 10 minutes to prep and 10–12 minutes to bake.

Variations

Sometimes I add white chocolate chips or a splash of vanilla for a richer flavor. I’ve also made these with lemon or red velvet cake mix for a different twist. If I want them extra festive, I sprinkle colored sugar on top before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4–5 days. They stay soft and chewy. If I want to freeze them, I let them cool completely and freeze in a single layer before transferring to a container. They thaw quickly at room temperature.

FAQs

Can I use butter instead of oil?

Yes, melted butter works too, but it gives a slightly richer flavor and firmer texture. I use oil for the softest cookies.

Can I make these without powdered sugar?

You can, but they won’t have the signature crinkle look. I’ve made a batch without it and they still taste great — just less visually dramatic.

Can I use a different cake mix flavor?

Absolutely. I’ve made this with lemon, chocolate, and funfetti cake mixes — the method is the same.

Do I need to chill the dough?

Not usually, but if it’s very sticky or if I want more defined crinkles, I chill it for 15–30 minutes before rolling.

How do I keep the cookies soft?

I don’t overbake them — I take them out as soon as the edges are set and the centers are still slightly soft. They continue baking on the tray after coming out of the oven.

Conclusion

4 Ingredient Strawberry Crinkle Cookies are the ultimate easy bake — soft, sweet, and pretty enough for any occasion. I love how they come together in minutes, with no mixers or complicated steps required. Whether I’m baking for fun or need a fast dessert that still feels homemade, these cookies always hit the mark.