Christmas Crinkle Cookies Recipe

If you’re looking for a fun, festive, and super-easy cookie to bake this holiday season, these Christmas Crinkle Cookies are definitely the ones you want to try. Soft, chewy, and coated in a sugary dusting, they’re everything you could hope for in a holiday treat — plus, they look so cheerful with their bright red and green colors! I can already imagine them sitting on your kitchen counter, filling the air with that nostalgic cookie-baking scent.

There’s something magical about crinkle cookies. It’s like every time they bake, they get these perfect little cracks that seem to have been made just for you to admire. And while they look fancy, they’re deceptively simple to make. Using a box of white cake mix as the base, this recipe is a total game-changer for anyone who loves baking but doesn’t want to spend hours in the kitchen. Trust me — if you want to impress friends and family with minimal effort, this is the way to go.

this RECIPE

The origin story of these delightful cookies

Although it’s unclear exactly where the crinkle cookie originated, the “crinkle” effect is actually a pretty common feature in holiday baking. This type of cookie usually uses a thick, sticky dough that cracks as it bakes. In the case of Christmas Crinkle Cookies, the white cake mix helps create a soft, pillowy texture that’s perfect for getting those iconic crinkles without much effort. The food coloring is what really makes these cookies stand out during the holidays, giving them that gorgeous red and green vibe.

Cake mix cookies, in general, have been around for years as an easy way to whip up something sweet without measuring all those dry ingredients. This recipe is a simple yet festive take on that classic, and it’s a total crowd-pleaser for Christmas parties, cookie exchanges, or even just an afternoon treat.

Let’s talk ingredients: sweet simplicity with a little holiday magic

While I’m all about from-scratch baking most of the time, there’s something really satisfying about this shortcut version that makes these cookies a regular on my holiday baking list. Here’s a rundown of what you’ll need to get started:

• White cake mix: This is your base and secret weapon. It provides that light, fluffy texture without the need for too many ingredients. Plus, it’s easy to keep on hand for last-minute baking. If you’re feeling adventurous, you could swap the cake mix for a lemon or strawberry-flavored one for a fun twist.
• Eggs: Two eggs are all you need to bring everything together. The eggs help bind the dough and create that perfect chewy center.
• Vanilla extract: Just a teaspoon of vanilla adds depth and sweetness to the cookies, balancing out the flavors. If you’re out of vanilla, almond extract could be a fun substitution for a more nutty flavor.
• Vegetable oil: This gives the dough that soft, rich consistency without being too heavy. You can also use coconut oil or canola oil, depending on what you have on hand.
• Food coloring gel: Red and green food coloring make these cookies feel extra festive. I’ve always found that gel food coloring works best, as it doesn’t dilute the dough. Don’t worry about using a ton, just a few drops will do the trick.
• Powdered sugar: The powdered sugar coating is the finishing touch, giving the cookies that signature crinkled effect and a little extra sweetness. I always use powdered sugar instead of granulated sugar for this recipe to get that melt-in-your-mouth texture.

Pro tip for selecting ingredients:

For the best flavor and texture, try to go for a high-quality cake mix — I’ve noticed the cheap ones can sometimes lead to a slightly more artificial taste. As for the food coloring, gel is my personal favorite since it blends more evenly and results in vibrant color. If you’re worried about the powdered sugar spilling everywhere (it gets everywhere), I suggest sifting it first to get rid of any lumps.

Kitchen gear: What you actually need to make these cookies

One of the things I love about these Christmas Crinkle Cookies is that you don’t need a ton of fancy equipment. Here’s a list of the essentials you’ll need:

• Large mixing bowl: A must-have for combining all the ingredients. You could get away with a smaller bowl, but this is one time I recommend going big. Trust me, you’ll appreciate the space when you’re mixing in the cake mix and food coloring.
• Cookie scoop: Using a tablespoon-size cookie scoop (or even a regular spoon) will help you portion out the dough evenly, so the cookies bake at the same time. This is also a huge time-saver and helps keep your cookies uniform in size.
• Baking sheet: A baking sheet lined with parchment paper or a silicone baking mat is the way to go. It helps prevent sticking and makes cleanup a breeze.
• Cooling rack: For cooling off your freshly baked cookies. You could use your countertop, but a rack helps the cookies cool evenly and prevents them from getting soggy on the bottom.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s talk about how to make these cookies! Follow these steps, and you’ll have a batch of festive crinkle cookies in no time.

1. Preheat and prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. I always do this first to make sure I’m not scrambling later when the dough is ready to go.
2. Mix the wet ingredients: In a large bowl, combine the eggs, vegetable oil, and vanilla extract. Stir everything together until well combined.
3. Add the cake mix: Pour in the white cake mix and stir it into the wet ingredients. I usually use a spoon to mix it at first and then switch to my hands once it gets thicker. If it feels a bit sticky, don’t stress — that’s totally normal.
4. Color the dough: Divide the dough in half and place each portion into a separate small bowl. Add a few drops of red food coloring to one and green to the other. Use a spoon or your hands to knead the color into the dough, ensuring it’s fully incorporated. I recommend wearing gloves if you don’t want your hands to turn a festive shade of green or red!
5. Chill the dough: This is an important step! Refrigerating the dough for at least 30 minutes makes it easier to handle and helps the cookies maintain their shape. Don’t skip this step if you want that perfect crinkle texture.
6. Roll into balls: Use a tablespoon-sized cookie scoop to portion out the dough, then roll each ball in powdered sugar. Place them onto your prepared baking sheet, leaving space between each ball.
7. Bake and cool: Bake the cookies for 9-11 minutes, or until the tops have cracked and they’re lightly golden around the edges. Once done, let them cool on the baking sheet for a minute or two before transferring them to a cooling rack.

Variations and adaptations: A little something for everyone

You can totally play around with this recipe, depending on your taste or what you have on hand. Here are a few fun twists I’ve tried:

• Chocolate crinkle cookies: Add 2 tablespoons of cocoa powder to the dough for a chocolatey version. You’ll need to add a little extra oil to balance it out — just a tablespoon or so should do the trick.
• Vegan version: Swap the eggs for flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water), and use a plant-based oil (like coconut or olive oil). For a dairy-free option, use a non-dairy milk like almond or oat milk.
• Gluten-free: You can use a gluten-free cake mix instead of regular white cake mix to make these cookies gluten-free. I’ve tried this with a gluten-free vanilla cake mix, and they turned out just as fluffy and delicious!
• Peppermint twist: Add a teaspoon of peppermint extract to the dough for a refreshing minty flavor. You can also sprinkle crushed peppermint candies on top before baking for extra festive flair.

Serving and presentation ideas: Make it a showstopper

For a holiday treat that looks as good as it tastes, try plating these Christmas Crinkle Cookies on a big, festive platter. You can even garnish with a dusting of extra powdered sugar or a few sprigs of fresh mint for a pop of green. If you’re gifting them, you could place the cookies in a cute holiday tin or wrap them up in clear cellophane bags tied with ribbon for that extra special touch.

As for serving, I like to set these cookies next to a glass of warm milk or a cup of hot cocoa. If you’re feeling extra, a scoop of vanilla ice cream on the side wouldn’t hurt either.

Drink pairings: What to sip with these crinkle cookies

These cookies are already so sweet and rich, so I love pairing them with a drink that balances out the sweetness. If you’re hosting a party, a hot cup of mulled wine or apple cider is perfect for a cozy, festive vibe. Alternatively, a cold glass of milk is always a classic! You could also pair these cookies with a cup of peppermint mocha coffee — it’ll take the festive flavors to the next level.

Storing and reheating: Keep them fresh!

I’ve learned over the years that these cookies store really well, and they stay soft for days (if they last that long!). Simply keep them in an airtight container at room temperature for up to 5 days. If you’re making them ahead of time, you can freeze the dough for up to a month. Just scoop out the dough, freeze the balls on a baking sheet, and then transfer them to a zip-top bag. When you’re ready to bake, just add a minute or two to the baking time.

Adjusting for different serving sizes

This recipe makes about 24 cookies, which is usually plenty for a holiday gathering. But if you need to adjust for a larger crowd (or a serious cookie craving), you can easily double the recipe. The only thing to watch out for is the consistency of the dough. If it feels too sticky after doubling, add a little more flour to balance it out.

Potential issues? No worries, I’ve got you covered!

• Dough too sticky? Add a tablespoon of flour at a time to make it easier to handle. Don’t go overboard though — you want that soft, chewy texture!
• Cookies spreading too much? This can happen if the dough isn’t chilled long enough. Make sure to give it that 30-minute rest in the fridge.

Ready to bake? These cookies are waiting for you

There’s no better time than now to bake up a batch of these Christmas Crinkle Cookies. They’re easy, fun, and will fill your home with all the cozy, holiday vibes. Feel free to play with the ingredients and make them your own! Whether you stick to the classic red and green or mix it up with different flavors, I know you’ll love how they turn out.

FAQs

1. Can I use a different flavor of cake mix?
Absolutely! A lemon or strawberry mix could be a fun variation. Just be sure to match the food coloring accordingly.

2. How do I make these cookies in advance?
You can prep the dough ahead of time and refrigerate it for up to 2 days, or freeze it for a month. Just scoop and bake when you’re ready.

3. Can I use regular food coloring instead of gel?
Gel food coloring gives a deeper, richer color, but regular liquid food coloring will work as well. You’ll need more liquid food coloring, though, so go slowly.

4. What do I do if the dough is too sticky to roll into balls?
Add a tablespoon of flour at a time to the dough until it becomes easier to handle.

5. Can I make these cookies gluten-free?
Yes! Just swap in a gluten-free cake mix, and you’re good to go.

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