Christmas Crinkle Cookies

There’s just something magical about Christmas, isn’t there? For me, it’s not truly the holidays until my kitchen is filled with the sweet scent of baking. These Christmas Crinkle Cookies are more than just a treat; they’re a tradition. Every year, seeing those vibrant red and green cookies dusted with powdered sugar just makes my heart sing. They bring back so many happy memories of baking with my grandmother, and now I get to make new ones with my own family.

Why You’ll Love This Christmas Crinkle Cookies

• They’re incredibly easy to make, even for beginner bakers!
• The texture is wonderfully soft and chewy on the inside.
• The festive red and green colors are perfect for holiday gatherings.
• That powdered sugar coating makes them look like little snow-dusted jewels.

Ingredients You’ll Need

• White Cake Mix: This is our secret shortcut for a super easy and delicious cookie base. It gives us that lovely soft texture without a ton of measuring.
• Eggs: They bind everything together and add richness to our cookies.
• Vanilla Extract: A classic flavor enhancer that makes everything taste better. Don’t skip it!
• Vegetable Oil: This keeps our cookies wonderfully moist and chewy. You can use another neutral oil if you prefer.
• Wilton Red Food Coloring Gel & Wilton Green Food Coloring Gel: Gel food coloring gives you vibrant colors without adding too much liquid to your dough. Liquid food coloring might work, but you’ll need more and it can change the dough consistency.
• Powdered Sugar: This creates that iconic crinkle effect and adds a lovely sweetness. Don’t use granulated sugar here!

How to Make Christmas Crinkle Cookies Step by Step

First things first, preheat your oven to 375 degrees F. While it’s warming up, grab a baking sheet and line it with a silicon baking mat or parchment paper. This helps prevent sticking and makes cleanup a breeze.

Now for the dough! In a large bowl, combine your cake mix, eggs, vegetable oil, and vanilla extract. It will be a thick dough, and that’s exactly what we want. Once it’s mixed, divide the dough into two equal portions and place each in a separate small bowl. This is where the magic happens!

Add red food coloring gel to one bowl and green food coloring gel to the other. Start with just a few drops of each, mix it in, and then add more one drop at a time until you get the vibrant holiday colors you’re looking for. Mix each color thoroughly until it’s fully incorporated. Don’t worry if it seems a little sticky right now; chilling helps a lot. Pop both bowls of dough into the refrigerator for at least 30 minutes. This chilling step is super important for an easier-to-handle dough and fluffier cookies!

My Top Tips for Success

• I always recommend using gel food coloring for the best, brightest colors.
• In my experience, chilling the dough for the full 30 minutes really makes a difference in how easy it is to roll.
• Trust me on this one: don’t skip the generous roll in powdered sugar! It gives these cookies their signature crinkled look.
• If your dough is still too sticky after chilling, a tablespoon of flour worked in can help.
• Keep an eye on your cookies in the oven. Every oven is a little different, so start checking at the minimum bake time.

Common Mistakes to Avoid

• Not chilling the dough: If you skip chilling, the dough will be very sticky and hard to roll, and your cookies might spread too much. Always refrigerate for at least 30 minutes.
• Not rolling generously in powdered sugar: A thin coating won’t give you that beautiful crinkle. Make sure each ball is thoroughly coated.
• Overbaking: This is a common cookie mistake! Overbaked cookies will be dry and hard. Look for just lightly set edges and a soft center. They’ll continue to set up as they cool.
• Using liquid food coloring: While it works, you’ll need more of it, which can make your dough too wet. Gel food coloring is concentrated and ideal for this recipe.

How to Store Christmas Crinkle Cookies

• Countertop: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
• Freezer (Dough): You can roll the dough balls in powdered sugar and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
• Freezer (Baked): Place cooled cookies in a single layer in an airtight container with parchment paper between layers, or in a freezer bag, for up to 2-3 months. Thaw at room temperature.

Frequently Asked Questions

Can I use a different color food coloring?

Absolutely! While red and green are classic for Christmas Crinkle Cookies, you can use any color you like. Feel free to get creative with your favorite hues for other occasions, like blue for Hanukkah or pastels for spring. Just make sure to use gel food coloring for the best results.

Why are my cookies not crinkling?

The key to the crinkle is a generous coating of powdered sugar. Make sure each dough ball is thoroughly rolled in the sugar before baking. Also, chilling the dough helps the cookies hold their shape longer, allowing the sugar to “crackle” as they bake and spread.

Can I make these cookies ahead of time?

Yes, these are great for making ahead! You can prepare the dough and keep it in the refrigerator for up to 2-3 days before rolling and baking. Alternatively, you can roll the dough balls in powdered sugar and freeze them, then bake them from frozen whenever you’re ready.

Do I have to use cake mix?

This recipe specifically uses cake mix as a shortcut for ease and a consistent texture. While you can make crinkle cookies from scratch, this recipe is designed around the convenience and flavor profile that cake mix provides. It’s a fantastic way to get delicious results with minimal effort!

I truly hope these Christmas Crinkle Cookies become a cherished part of your holiday traditions, just like they are in my home. They’re such a simple way to bring a little extra cheer and deliciousness to the season. If you bake up a batch, please let me know how they turn out!

Print