Christmas Crinkle Cookies
Soft, festive crinkle cookies made from a white cake mix — quick to assemble, perfect for holiday cookie exchanges, and easy to color red and green for a cheerful platter.
Why You'll Love This Recipe
- Fast assembly: Ready to bake in about 30 minutes of active time; minimal mixing and no refrigeration beyond a short chill make these ideal for last-minute baking.
- Pantry-friendly: Uses one standard 15.25-ounce white cake mix (common brands like Duncan Hines or Pillsbury), so you likely already have the base ingredient in your pantry.
- Kid-friendly prep: Little hands can help color the dough, roll balls, and coat them in powdered sugar — perfect for festive family baking sessions.
- Great for gifting: The cookies travel well and freeze nicely for up to three months when stored in airtight containers between layers of parchment.
- Customizable: Swap extracts or add-ins like peppermint or finely chopped nuts for seasonal variations without losing the signature crinkle look.
- Consistent results: The boxed mix gives reliable texture and rise every time — no need to weigh flour or fuss with creaming butter.
Personally, I love how quickly these cookies brighten a holiday platter. At one family gathering, I made red and green batches and mixed them on a tiered stand; my cousin took home the leftovers and called the next day asking for the recipe. They feel special without requiring a weekend of baking.
Ingredients
- White cake mix: Use one standard 15.25-ounce box (about 3 1/2 cups by loose volume). Brands I like are Duncan Hines or Pillsbury — they offer a neutral, sweet base that browns lightly and yields a tender interior.
- Eggs: 2 large eggs at room temperature help the dough bind and give structure; bring eggs to room temp for even mixing and a softer crumb.
- Vegetable oil: 1/3 cup neutral oil keeps the cookies tender and moist; canola or light olive oil works fine. Avoid strong-flavored oils.
- Powdered sugar: About 1/3 cup for rolling; use more for a thicker white crust. Confectioners’ sugar with a little cornstarch (typical commercial blends) gives the best finish.
- Food coloring: Red and green gel or liquid coloring. Gel concentrates give richer color with less moisture; a few drops are enough. If using liquid, add sparingly to avoid softening the dough too much.
- Optional flour: 1-2 tablespoons of all-purpose flour to adjust sticky dough. Add a tablespoon at a time until the dough is manageable but not dry.
Instructions
Mix the base: In a medium mixing bowl, combine the entire 15.25-ounce box of white cake mix, 2 large eggs, and 1/3 cup vegetable oil. Stir with a wooden spoon or paddle attachment until a uniform dough forms. The dough should be soft and slightly tacky; if it’s overly wet, add up to 2 tablespoons all-purpose flour, one tablespoon at a time, kneading gently until it’s less sticky. The science: oil tenderizes the crumb while eggs provide structure and moisture retention. Divide and color: Divide the dough into two equal portions. Add red food coloring to one portion and green to the other until you reach the desired hue. For gels, start with 1/4 teaspoon and adjust. Knead the color in using gloved hands or a piece of parchment to avoid staining fingers; this ensures even coloration without overworking the dough. Chill the dough: Wrap each colored portion in plastic wrap or place in sealed containers and chill in the refrigerator for 30 minutes. The brief chill firms the dough, makes scooping neater, and limits spread during baking. While the dough chills, preheat the oven to 375°F (190°C) Portion and coat: Use a tablespoon scoop to portion dough into roughly uniform balls. Roll each ball in about a tablespoon of powdered sugar so they’re fully coated; the sugar creates the classic crinkle effect as the cookie expands in the oven. Bake: Line baking sheets with parchment paper and place the coated dough balls about 2 inches apart. Bake in the preheated oven at 375°F for approximately 8 minutes. Look for the edges to be set and the tops to show cracks but still appear slightly pale — overbaking will dry them out. Allow cookies to cool on the sheet for 2 minutes, then transfer to a rack to cool completely.
You Must Know
- Storage: Cookies will keep at room temperature in an airtight container for up to 5 days; freeze up to 3 months. Layer with parchment to prevent sticking.
- Nutrition: These are sweet, cake-like cookies — moderate in sugar and carbohydrates. They make a small, festive treat rather than a low-calorie option.
- Allergens: Contains wheat and eggs; check the cake mix label for milk or soy if you have allergies.
- Baking tip: Because ovens vary, start checking at 7 minutes; the tops should crack but the center remain slightly soft to the touch.
- Scaling: The recipe is easy to double for cookie exchanges; work in batches to keep dough chilled and manageable.
My favorite moment with these cookies is the reveal: powdered-sugar-coated spheres go into the oven and emerge transformed, snow-patched and crackled. Guests always comment on how pretty they look and how soft they remain even after storing for a day — a testament to the tender crumb the cake mix delivers.
Storage Tips
Store cooled cookies in a shallow airtight container at room temperature for up to five days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag or container; they’ll keep up to three months. When freezing, separate layers with parchment. To refresh cookies after refrigeration, pop them into a 300°F oven for 3–4 minutes to regain a bit of crispness at the edges — do not overbake or the interior will dry out.
Ingredient Substitutions
If you don’t have a white cake mix, use a yellow or vanilla boxed mix — the flavor will be slightly more golden and richer. Swap vegetable oil with light-flavored olive oil or melted coconut oil (solid at room temp; use melted). To make these dairy-free, check the cake mix label for milk ingredients; choose a mix labeled dairy-free. For a gluten-free version, seek out a certified gluten-free cake mix — texture will be similar but watch for different absorbency; you may need an extra tablespoon of mix or flour to adjust stickiness.
Serving Suggestions
Arrange red and green cookies on a tiered serving stand with sprigs of rosemary for a pine-scented accent. They pair nicely with hot cocoa, eggnog, or a citrusy tea. For parties, place cookies in clear cellophane bags tied with ribbon for instant take-home favors. Add a contrasting dusting of colored sanding sugar before baking if you prefer a sparkly sheen.
Cultural Background
Crinkle-style cookies have varied origins and are popular across holiday tables for their distinctive cracked tops and powdered-sugar finish. Using boxed cake mix is a modern home-cooking shortcut that became popular as cooks sought reliable, fast ways to produce consistent results for large gatherings. The festive red and green coloring ties them to Western Christmas traditions, where bright holiday colors and shareable baked goods symbolize hospitality and celebration.
Seasonal Adaptations
Switch colors and flavors to match other holidays: pastel tints for Easter, orange and black for Halloween, or blue and white for winter celebrations. Add 1/2 teaspoon peppermint extract to the dough for a minty variation, or fold in 1/3 cup finely chopped pistachios for texture and nutty flavor. For a winter-spiced version, stir in 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
Meal Prep Tips
Make dough two days ahead and keep tightly wrapped in the refrigerator; bring to a scoopable firmness before rolling. For large batches, portion dough into tablespoon balls and freeze on a tray; once firm, store in a zipper bag and bake from frozen, adding 1–2 minutes to the bake time. Label containers with bake dates to rotate through your holiday offerings systematically.
These cookies are a simple, cheerful addition to any holiday table — quick to make, easy to customize, and reliably popular with friends and family. Give them a try for your next gathering and make them your own with a favorite extract or crunchy add-in.
Pro Tips
If the dough is too sticky to handle, chill it for 10–15 minutes or add 1 tablespoon of flour at a time until it’s workable.
Use gel food coloring for more vibrant colors with less added liquid; knead with gloves or parchment to avoid staining hands.
Check cookies at 7 minutes in the oven; aim for cracked tops and slightly soft centers to keep them tender after cooling.
For even baking, rotate sheets halfway through the short bake time if you’re using multiple racks.
This nourishing christmas crinkle cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
FAQs about Recipes
Can I freeze the dough or baked cookies?
Yes. You can freeze both shaped dough balls (freeze on a tray then bag) and fully baked cookies. Thaw shaped dough in the fridge before coating and baking.
What do I do if the dough is too sticky?
If the dough is sticky, add 1 tablespoon of all-purpose flour at a time up to 2 tablespoons until manageable. Chilling also firms it up.
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Christmas Crinkle Cookies
This Christmas Crinkle Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Ingredients
Main
Instructions
Combine ingredients
In a medium bowl, stir the white cake mix, 2 large eggs, and 1/3 cup vegetable oil until a uniform dough forms. If dough is too sticky, add up to 2 tablespoons all-purpose flour, one tablespoon at a time, until workable.
Divide and color
Divide dough into two equal portions. Add red food coloring to one portion and green to the other, kneading until color is even. Use gloves or parchment to avoid staining hands.
Chill dough
Wrap each portion tightly and chill in the refrigerator for 30 minutes to firm the dough and reduce spreading during baking.
Preheat oven
Preheat oven to 375°F (190°C) so it’s fully hot when you’re ready to bake.
Portion and sugar coat
Scoop dough by tablespoons, roll into balls, and coat thoroughly in powdered sugar before placing on parchment-lined baking sheets about 2 inches apart.
Bake
Bake at 375°F for approximately 8 minutes. Look for set edges and cracked tops while centers remain slightly soft. Cool on the sheet for 2 minutes, then transfer to a rack.
Cool and store
Allow cookies to cool completely before storing in an airtight container. Layer with parchment between cookies to prevent sticking. Freeze baked cookies up to 3 months.
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This recipe looks amazing! Can't wait to try it.
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