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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
Wrap each portion tightly and chill in the refrigerator for 30 minutes to firm the dough and reduce spreading during baking.
Preheat oven to 375°F (190°C) so it’s fully hot when you’re ready to bake.
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 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.
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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