In a large mixing bowl, use a hand mixer or standing mixer to combine strawberry cake mix, Cool Whip, and egg until mixed.
Use a 1 tablespoon cookie scoop to form even balls of dough. Drop the balls into powdered sugar. Roll in the powdered sugar (and once they’re coated in powdered sugar, they are easier to roll in your hands to form a better ball if you wish).
Place the balls 1½ inches apart on a cookie sheet sprayed with non-stick cookie spray.
Bake for 8 to 9 minutes or until the cookies are evenly spread and just beginning to brown on the bottom edges.
Allow cookies to cool for 2 to 3 minutes before transferring to a cooling rack.
Don’t roll the cookies too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating like some other crackle cookies do.
Use a silicone baking mat on the cookie sheet for easier cleanup and to prevent sticking or burning.
The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.