1-Preparation: Preheat your oven to 375°F and line two baking sheets with silicone baking mats or parchment paper. In a wide shallow bowl, sift the powdered sugar and set aside. Sifting is important here as it helps create that fine, even coating that leads to the perfect crinkle effect.

2-Mixing the Dough: In a stand mixer fitted with the paddle attachment, or using a hand mixer or whisk in a large bowl, combine the strawberry cake mix, eggs (at room temperature), and vegetable oil. Mix until well combined. The dough will be thicker than cake batter but slightly stickier than typical cookie dough.

3-Forming and Coating the Cookies: Using a tablespoon or cookie scoop, portion out the dough and form into balls. Since the dough is stickier than typical cookie dough, you might find it helpful to lightly flour your hands or dip them in powdered sugar before rolling. Roll each ball in the sifted powdered sugar until fully coated, then place on the prepared baking sheets.

4-Baking: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking. Bake for 10 to 12 minutes, or until the cookies have developed their signature crinkled tops and are set. The edges should be lightly golden while the centers remain soft.