Why You’ll Love This Christmas Crinkle Cookies (Red & Green)
These Christmas Crinkle Cookies (Red & Green) are bright, fun, and quick to make. The dough starts from a white cake mix, so you skip measuring flour and many steps. The cookies bake up soft in the center and slightly crisp around the edges. They crack and show white powdered sugar between the red and green color, giving a classic holiday look. Kids can help color and roll the dough, which makes them a great family activity. The recipe uses simple pantry items and comes together fast, so you can have festive cookies with little fuss.
introduction
This recipe fits right into a busy holiday schedule. You mix, chill, roll, bake, and enjoy. If you like easy cookie ideas, you might also enjoy the soft almond butter chocolate chip cookies found at almond butter chocolate chip cookies. In the sections below, I will show what you need, how to make these crinkle cookies, and how to store and serve them. The instructions use plain words and simple steps so you can bake with confidence.
Why Make This Recipe
Make these Christmas Crinkle Cookies because they look festive and taste great with minimal work. The white cake mix gives them a tender crumb and a mild vanilla flavor that pairs well with the powdered sugar coating. You can color half the dough red and half green to make a mix of cookies for a holiday plate. They bake quickly, so they are ideal for last-minute baking or for a cookie exchange. The dough is easy to handle, and chilling it shortens bake time and helps the cookies keep their shape.
What You Need for Christmas Crinkle Cookies (Red & Green)
You need only a few tools and simple ingredients:
- A large mixing bowl
- Measuring spoons and cups
- Rubber spatula or wooden spoon
- Two small bowls for coloring dough
- Plastic wrap
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon to portion dough
- Wire rack to cool cookies
These basic tools help you move through the recipe fast and cleanly. No special equipment is required.
How to Make Christmas Crinkle Cookies (Red & Green)
The method is easy and forgiving. First, you mix the cake mix with eggs and oil until you have a smooth dough. Then split the dough, color each portion, chill briefly, and roll into balls. Coating the balls in powdered sugar makes a pretty crinkle pattern as they bake. Here are clear steps to follow and tips to keep the cookies soft and pretty:
- Combine the dry cake mix, eggs, and vegetable oil in a large bowl. Stir until a smooth, thick dough forms.
- Divide the dough into two equal portions. Place them in separate bowls.
- Add gel food coloring to each bowl — red to one, green to the other. Mix until the color is even and rich.
- Cover both bowls with plastic wrap and refrigerate for 30 minutes. Chilled dough is easier to roll.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop 1 tablespoon portions of dough and roll them into balls. Work quickly so the dough keeps its chill.
- Place powdered sugar in a shallow bowl. Roll each ball generously in powdered sugar until fully coated.
- Arrange the dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 9–11 minutes. Watch that the cookies crinkle and set at the edges. Do not overbake; centers should remain soft.
- Let the cookies rest on the baking sheet for 2–3 minutes after baking, then transfer them to a wire rack to cool completely.
Simple tips: use gel coloring for bright color without adding liquid. Do not skip chilling — it helps shape and color. These cookies are best when centers stay soft, so remove them promptly from the oven.
Ingredients:
- 1 box white cake mix (13.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup powdered sugar (for coating)
- Red and green gel food coloring
Directions:
- In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.
- Mix until a smooth, thick dough forms.
- Split the dough into two equal portions.
- In separate bowls, color one batch red and the other green with gel food coloring.
- Mix well until colors are vibrant and even.
- Cover bowls with plastic wrap.
- Refrigerate for 30 minutes to firm the dough.
- Preheat oven to 375°F (190°C).
- Line baking sheet with parchment paper or a silicone mat.
- Scoop 1 tbsp portions and roll into balls.
- Roll each ball generously in powdered sugar until fully coated.
- Arrange dough balls 2 inches apart on baking sheet.
- Bake for 9-11 minutes until cookies are crinkled and set around the edges.
- Do not overbake – centers should remain soft.
- Let cookies rest for 2-3 minutes on the baking sheet.
- Transfer to wire rack to cool completely before serving or storing.
- Optional Add-ins
Optional Add-ins
You can keep these cookies plain or add small mix-ins:
- Mini chocolate chips folded into the dough for a sweet bite.
- A pinch of cinnamon or nutmeg for subtle warmth.
- A few drops of peppermint extract for a mint twist.
- Sprinkles pressed lightly onto dough balls before baking (for extra color).
Choose one add-in at a time to keep the cookie texture consistent. If you add chips, press them in so powdered sugar still shows the crinkle.
Best Ways to Serve Christmas Crinkle Cookies (Red & Green)
Serve these cookies on a platter for a party or pack them in small boxes as gifts. They look great with a hot drink like cocoa, coffee, or tea. Arrange red and green cookies alternately for a festive plate. For a dessert table, pair them with other stamps of holiday baking—if you want a soft fruit-and-spice cookie to round the plate, consider serving alongside an apple recipe such as apple cinnamon oatmeal cookies. The contrast of flavors keeps the table interesting.
How to Store Christmas Crinkle Cookies (Red & Green)
Store cooled cookies in an airtight container at room temperature. Layer parchment paper between layers to keep them from sticking. They stay soft for up to 4 days at room temperature. For longer storage, freeze them in a single layer on a baking sheet until firm, then move to a freezer-safe bag or container. Thaw at room temperature for about 30 minutes before serving. Avoid placing warm cookies in a closed container; wait until they cool completely to keep the powdered sugar intact.
Easy Tips to Make Christmas Crinkle Cookies (Red & Green)
- Use gel food coloring for bright, true colors without thinning the dough.
- Chill the dough for 30 minutes; it helps shape and reduces spreading.
- Roll dough balls firmly and then coat well in powdered sugar to get the best crinkle look.
- Leave space on the baking sheet; cookies will spread slightly.
- Do not overbake. The center should look just set. They firm up as they cool.
- If dough is sticky, chill longer or lightly flour your hands to roll.
Try These Variations of Christmas Crinkle Cookies (Red & Green)
- Chocolate Crinkle Swap: Add 1/3 cup cocoa powder to the cake mix and color only green if you want a two-tone look.
- Peppermint Twist: Add 1/4 tsp peppermint extract and top with crushed candy canes.
- Two-Tone Swirl: Lightly knead a bit of red and green dough together to make marbled cookies.
- Mini Chocolate Chip: Fold 1/2 cup mini chips into each colored batch.
These variations keep the basic method but change the flavor and look.
Common Questions About Christmas Crinkle Cookies (Red & Green)
Q: Can I use regular food coloring instead of gel?
A: You can, but gel gives brighter color without changing dough texture. Regular liquid color may make the dough softer and stickier.
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and refrigerate up to 24 hours before rolling and baking. Bring it back to a slightly cool state before rolling if very firm.
Q: Can I freeze the baked cookies?
A: Yes. Freeze fully cooled cookies in a single layer, then transfer to a sealed container. Thaw at room temperature before serving.
Q: Will the powdered sugar melt during baking?
A: The sugar will crack and set, creating the crinkle look. It may thin at the edges but the center should keep the white pattern.
Q: What if the cookies spread too much?
A: Chill the dough longer and make sure your oven is at the correct temperature. Use a parchment-lined sheet and avoid over-oiling the dough.
Final Thoughts
This recipe makes a simple, cheerful cookie for the holidays. It uses easy ingredients and basic steps, so anyone can make them. The colors bring a holiday mood, and the soft texture makes them a crowd-pleaser. Try one of the variations or keep it classic. These cookies are a quick way to add a homemade touch to parties, gifts, or a family baking day.
Ready to Give It a Try?
Gather your cake mix, eggs, oil, and food coloring and plan a 45-minute baking window including chill time. Invite kids to help roll and coat the dough in powdered sugar for extra holiday fun. These cookies are forgiving and fast, and they make a nice addition to any holiday cookie tray.
Conclusion
If you want the original inspiration or a full photo step-by-step, see this classic take on Christmas Crinkle Cookies at Christmas Crinkle Cookies.
Print
Christmas Crinkle Cookies (Red & Green)
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright and festive Christmas Crinkle Cookies made with a simple cake mix, perfect for holiday baking with minimal fuss.
Ingredients
- 1 box white cake mix (13.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup powdered sugar (for coating)
- Red and green gel food coloring
Instructions
- In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.
- Mix until a smooth, thick dough forms.
- Split the dough into two equal portions.
- In separate bowls, color one batch red and the other green with gel food coloring. Mix well until colors are vibrant and even.
- Cover bowls with plastic wrap and refrigerate for 30 minutes to firm the dough.
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper or a silicone mat.
- Scoop 1 tablespoon portions and roll into balls.
- Roll each ball generously in powdered sugar until fully coated.
- Arrange dough balls 2 inches apart on baking sheet.
- Bake for 9-11 minutes until cookies are crinkled and set around the edges.
- Let cookies rest for 2-3 minutes on the baking sheet, then transfer to wire rack to cool completely before serving or storing.
Notes
Use gel food coloring for bright color without adding liquid. Chilling the dough helps shape and reduces spread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg