Strawberry Crinkle Cookies


  • 1 box of strawberry cake mix (15.25-16.25 oz)
  • 1 box of instant vanilla pudding (3.4 oz)
  • 1 8 oz container of whipped topping
  • 1 egg
  • 1/2 cup powdered sugar


Preheat the oven to 350 degrees.

Prepare 2 large sheet pans with parchment paper.

You’re really going to want to use parchment paper and not greased sheet pans. They turn out much better this way.

In a mixing bowl combine 1 box of strawberry cake mix and 1 box of instant vanilla pudding thoroughly.

^^If you skip the above step they will not turn out correct^^

To the same mixing bowl add 1 egg and 1 8 oz container of whipped topping.

These cookies will be a pale pink. If you would like them to be a bit more vibrant you’ll want to add a couple drops of pink or red food dye.

Mix well.

This mixture will seem dry at first and then get very sticky.

In a separate bowl put 1/2 cup of powdered sugar.

Using a 2 or 3 tbsp cookie scoop (improvise if you don’t have one), scoop individual cookie balls into the powdered sugar.

I’d suggest doing this one at a time because they tend to stick together.

Make sure the cookie balls are completely coated in powdered sugar.

Place the coated cookie balls on the the sheet pans.

Bake for 10-12 minutes.

Let cool.

This should make 15-24 cookies (depending on which cookie scoop you use)

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