Ingredients:
- 1 box (15.25 oz) Strawberry Cake Mix (dry mix only)
- 2 Large Eggs
- 1/3 cup Neutral Vegetable Oil (Canola or vegetable oil)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Fresh Lemon Zest (Optional)
- 1/2 cup White Chocolate Chips
- 1 cup Powdered Sugar (Confectioners' Sugar, for rolling)
Instructions:
- Prepare Workstation: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set aside the powdered sugar in a shallow bowl.
- Combine Ingredients: In a large mixing bowl, combine the dry strawberry cake mix, eggs, vegetable oil, vanilla extract, and lemon zest (if using).
- Mix: Stir the ingredients until just combined. The dough will be very thick and sticky. Do not overmix.
- Fold: Gently fold in the white chocolate chips until evenly dispersed throughout the dough.
- Chill Dough (Crucial): Cover the bowl and refrigerate the dough for a minimum of 30 minutes. This prevents the cookies from spreading too much while baking.
- Portion and Shape: Use a 1.5-inch cookie scoop to portion the chilled dough into uniform balls. Gently roll each portion in your hands to create a neat sphere.
- The Crinkle Coating: Roll the dough ball very generously in the reserved powdered sugar. Ensure the ball is completely covered with a thick layer. This heavy coating creates the desired crinkle finish.
- Arrange: Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each.
- Bake: Bake for 10 to 12 minutes. The cookies are done when the edges look set and the centres still appear slightly soft, pink, and puffy. Do not wait for them to brown.
- Cool on Tray: Remove the baking sheets from the oven and let the cookies cool directly on the tray for 5 minutes to allow them to finish setting up.
- Transfer and Finish: Carefully transfer the cookies to a wire rack to cool completely before serving.