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Powdered sugar-coated pink lemonade crinkle cookies are stacked on a cooling rack with a wooden box in the background.
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5 from 7 votes

Strawberry Lemon Cake Mix Cookies

One of the best things about these strawberry lemonade cake mix crinkle cookies is how simple they are to make. Using lemon cake mix makes light work of this recipe. These lemon and strawberry cookies are so good and you'll find pink lemonade crinkle cookies are always a hit.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 26 cookies
Author: Bella Bucchiotti

Equipment

Ingredients

Instructions

  • Preheat your oven to 350 degrees F.
  • Line two cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl mix together the cake mix, oil, and eggs.
  • In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
  • Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
  • Using a cookie scoop or a spoon, scoop all of the dough into 1½-inch to 2-inch balls.
  • Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
  • Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
  • Place the cookies in the preheated oven, and bake them for 8 to 10 minutes rotating the pans halfway through.
  • Remove the cookies when they are done baking and let cool on the trays. Serve or store in an airtight container once completely cooled.

Notes

No overmixing: Be careful not to overmix, as this can cause the strawberries to dye the whole dough pink. Although that's totally fine, it means the cookies won’t have the same yellow/pink mix as you see in the pictures. 
Add lots of sugar: Really pack the powdered sugar on each dough ball; you can even leave a little mound on top! 
Crinkles guaranteed: If not looking crinkled, put the tray with the cookie dough balls in freezer for 15 minutes before baking.

Nutrition

Calories: 92kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 143mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg

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