In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Fold together with a rubber spatula. Using room temperature eggs ensures the batter mixes smoothly without seizing.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 15-20 minutes. Chilling solidifies the fats, preventing the cookies from spreading too thin.
Preheat oven to 350°F and line a baking sheet with parchment paper. Using a 1.5-tablespoon scoop, portion dough into balls. Roll each generously in powdered sugar until completely white to ensure crinkle cracks form.
Place coated dough balls 2 inches apart on the baking sheet. Bake for 9-11 minutes until edges are set and tops are cracked.
Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack. This carryover cooking perfectly sets the edges while keeping the centers fudgy.
