Quick Festive Crinkle Cookies

These vibrant cake mix crinkle cookies transform a simple box of cake mix into festive, eye-catching treats with minimal effort. By adding just a few basic ingredients to cake mix and rolling the dough in powdered sugar before baking, you'll create beautiful cookies with distinctive crackled tops that look impressive on any holiday cookie tray. Their bright colors and soft texture make them perfect for Christmas celebrations or any occasion that calls for a pop of color.

I first made these when I needed last-minute cookies for a school function, and was amazed at how something so simple could look so special. The beauty of these cookies is that they deliver that "made from scratch" appearance with boxed cake mix convenience. Now they're my secret weapon for those times when I need impressive cookies but have limited time.

Essential Ingredients

• Cake mix – The foundation of these cookies that provides both structure and flavor; yellow or white cake mix works perfectly for showing off vibrant colors
• Eggs – Bind everything together and contribute to the cookies' soft, cake-like texture
• Vegetable oil – Creates moisture and a tender crumb, helping the cookies maintain their softness
• Powdered sugar – Creates the distinctive crackled appearance as the cookies expand during baking
• Gel food coloring – Provides vivid color without adding excess liquid; gel colors (like Wilton brand) offer the most intense hues

Step-By-Step Cooking Instructions

Prepare your workspace –

Begin by preheating your oven to 350°F (180°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier. Gather all your ingredients so they're ready to use. The preparation for these cookies moves quickly, so having everything at hand makes the process seamless. Set aside a small bowl filled with about 1/2 cup of powdered sugar for rolling the cookie dough balls.

Create the cookie dough base –

In a large mixing bowl, combine one 15.25-ounce box of cake mix with 1/3 cup vegetable oil and 2 large eggs. Using a hand mixer or sturdy spatula, mix until all ingredients are well incorporated. The dough will be thick and somewhat sticky—this is exactly what you want. Unlike traditional cookie dough, cake mix cookie dough is stickier because of its high sugar content and different ingredient ratios. If the dough seems excessively sticky or soft, add 1/4 cup of all-purpose flour to help it hold its shape better.

Add vibrant color –

Divide the dough into two equal portions in separate bowls. Add several drops of red gel food coloring to one portion and green gel food coloring to the other. Mix each portion thoroughly until the color is uniform throughout the dough with no streaks. Gel food coloring works best because it provides intense color without adding excess moisture to the dough. For the most vibrant results, add the coloring gradually, mixing well between additions until you achieve your desired shade. Remember that the colors will appear slightly lighter after baking.

Form and coat the cookies –

Using a 1-tablespoon cookie scoop or measuring spoon, portion the dough into consistent balls about 1 inch in diameter. Roll each ball between your palms to smooth it, then drop it into the bowl of powdered sugar. Roll the dough ball in the sugar until it's completely coated with a thick, white layer. Place the sugar-coated balls on the prepared cookie sheets, spacing them about 2 inches apart. These cookies don't spread dramatically, but they do need some room to expand while maintaining their round shape.

Bake to crinkled perfection –

Place the cookie sheets in the preheated oven and bake for 10 minutes. The cookies are done when they have spread slightly and developed their characteristic crinkle pattern, but still appear soft in the center. Do not overbake—these cookies should remain soft and cake-like. The contrast between the colored dough and white powdered sugar will become more pronounced as the cookies bake and the dough expands, creating cracks in the sugar coating.

Cool properly –

Allow the cookies to cool on the baking sheets for 2-3 minutes to set slightly, then transfer them to a wire cooling rack to cool completely. The cookies will firm up as they cool while maintaining their soft interior. Once completely cooled, they can be stacked and stored without sticking together. For the most attractive presentation, handle them gently to maintain the powdered sugar coating.

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Creative Variations

The beauty of this recipe lies in its versatility. For different holidays or occasions, simply change the cake mix flavor and color combinations. For Valentine's Day, use strawberry cake mix with red food coloring. For Halloween, try chocolate cake mix with orange food coloring. Easter calls for pastel shades using lemon or confetti cake mix.

You can also enhance the basic recipe with mix-ins. For a festive Christmas version, fold 1/2 cup of holiday-colored M&Ms or white chocolate chips into the dough before scooping. Chopped nuts, sprinkles, or even a teaspoon of extracts like almond, mint, or orange can create distinctive flavor profiles.

Some bakers like to add a surprise element by pressing a chocolate kiss or caramel candy into the center of each cookie immediately after baking, creating a delightful filled cookie variation.

Storage and Make-Ahead Tips

These cookies stay fresh in an airtight container at room temperature for 2-3 days. For best results, store them in a single layer or place parchment paper between layers to preserve the powdered sugar coating.

The dough can be made ahead and refrigerated for up to 2 days. If chilled, let it sit at room temperature for about 15 minutes before scooping to make it easier to work with. You can also freeze the unbaked, sugar-coated dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake directly from frozen, adding 1-2 minutes to the baking time.

My grandmother always said that some of the best recipes are the simplest ones—it's how you execute them that makes the difference. She would have loved how these cookies deliver impressive results with minimal effort, perfect for those times when you want something special but don't have hours to spend in the kitchen.

I've been making variations of these cookies for years, and what I appreciate most is their reliability and adaptability. Whether I'm baking with my nieces and nephews or preparing for a last-minute gathering, these cookies never fail to impress while being blissfully simple to prepare. They're proof that sometimes the most straightforward recipes deliver the most joyful results.

Frequently Asked Questions

→ Can I use any flavor of cake mix?

Yes! While this recipe calls for yellow or white cake mix, you can use any flavor you like - chocolate, strawberry, or lemon would all work great.

→ Why are my cookies spreading too much?

If your cookies are spreading too much, your cake mix might be different from US brands. Try adding 1/4 to 1/2 cup flour to thicken the dough.

→ How long do these cookies stay fresh?

These cookies stay soft and fresh for 2-3 days when stored in an airtight container. They're still edible after that but will start getting stale.

→ Can I freeze the cookie dough?

Yes! You can freeze the dough balls before rolling in powdered sugar. When ready to bake, thaw slightly, roll in sugar and bake for 1-2 minutes longer.

→ What food coloring works best?

Gel food coloring gives the most vibrant colors without adding too much liquid to the dough. Regular liquid food coloring works too but might require more drops.