Strawberry Crinkle Cookies

Name: Kue Kerut Stroberi
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: 1 (13.25-ounce) box strawberry cake mix; ⅓ cup melted salted butter; 2 large eggs, (room temperature); ½ cup granulated sugar, (for rolling); ½ cup powdered sugar, (for rolling)

Strawberry Crinkle Cookies are the perfect blend of soft and chewy with a sweet, sugary coating. Their vibrant color and classic strawberry cake flavor make them perfect for any occasion.

⏱️ 26 min 🔪 Prep: 15 min 🔥 Cook: 11 min 📊 Medium 👁️ 2 views

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Foto: The Recipe Critic

Ingredients

24 servings

1 (13.25-ounce) box strawberry cake mix
⅓ cup melted salted butter
2 large eggs, (room temperature)
½ cup granulated sugar, (for rolling)
½ cup powdered sugar, (for rolling)

Steps

Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
Add 1 (13.25-ounce) box strawberry cake mix, ⅓ cup melted salted butter, and 2 large eggs, to a large bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment and beat until fully combined.
Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
First, roll the balls in the ½ cup granulated sugar, before rolling them in the ½ cup powdered sugar, until fully coated.
Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 8-10 minutes or until the tops crack and the edges have set. The centers will still look wet, but the cookies will continue to bake as they cool.
Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.