Christmas Crinkle Cookies

By Lily | Last modified on Dec 21, 2025

Featured in: Desserts

There’s something truly magical about baking festive treats that fill the house with warmth and holiday cheer. These Christmas Crinkle Cookies are just that — colorful, soft, and delightfully powdered, making them the perfect addition to your holiday cookie platter. Best of all, they’re super simple to make with a white cake mix as the base, saving you time without sacrificing flavor.

Whether you’re baking with kids or looking for a festive last-minute dessert, these cookies bring a pop of red and green to the season with an easy twist on classic crinkle cookies. Soft, moist, and lightly crisp on the edges, they’re sure to become a holiday favorite.

Why You’ll Love This Recipe

Uses white cake mix for quick, consistent cookie dough with minimal effort.
Vibrant red and green dough add festive holiday colors.
Powdered sugar coating creates the signature crinkle effect and a sweet, tender bite.
Simple ingredients you likely have on hand, ideal for spontaneous baking sessions.
Customizable for gluten-free variations with alternate cake mixes.

Ingredients

White Cake Mix (13.25 oz): Provides a light and fluffy base for the cookies with vanilla notes and soft crumb.
Eggs (2 large): Bind the ingredients and add moisture for tender cookie texture.
Olive Oil (⅓ cup): Adds richness and helps keep the cookies moist without weighing them down.
Powdered Sugar (⅓ cup): Used to generously coat the cookie dough balls for classic crinkle appearance and sweetness.
Red Food Coloring: Gives one portion of the dough a festive crimson hue.
Green Food Coloring: Colors the second portion of dough a vibrant holiday green.

Instructions

Preheat and Prepare Baking Surface: Begin by preheating your oven to 375°F to ensure it’s at the perfect temperature for even cookie baking. Line your cookie sheet with parchment paper, a silicone baking mat, or lightly spray it with nonstick baking spray to prevent sticking and promote easy cleanup.
Make the Cookie Dough: In a large mixing bowl, combine the white cake mix, eggs, and olive oil. Use a Danish dough whisk or a large spoon to mix until fully incorporated and smooth. Avoid using an electric mixer as it can overwork the dough and make it too dense.
Divide and Color the Dough: Split the dough evenly into two separate bowls. Using separate toothpicks, add red food coloring to one bowl and green food coloring to the other. Stir each bowl well until the dough reaches your desired festive shades.
Form Dough Balls and Coat: Use a small cookie scoop (about 1½ tablespoons) to portion out dough balls. Roll each ball gently between your hands to smooth, then thoroughly coat each ball in powdered sugar. This layer creates the cookie’s signature crinkled top when baked.
Arrange and Bake: Place the coated dough balls on the prepared cookie sheet, spacing them about 1½ inches apart to allow room for spreading. Bake in the preheated oven for 9 to 12 minutes, until they’ve puffed up and the powdered sugar has cracked on the surface.
Cool and Serve: Let the cookies rest on the cookie sheet for 2 minutes to firm up before transferring them to a wire cooling rack. Cooling fully helps them set while keeping the centers soft and chewy. Serve warm or at room temperature for best flavor.

You Must Know

The original recipe uses Wilton Red-Red and Kelly Green food coloring for vibrant, festive tones.
This recipe is designed around a 13.25 oz box of Betty Crocker White Cake Mix for consistent results.
Gluten-free adaptations are possible by choosing a gluten-free mix and slightly adjusting oil quantities to maintain dough consistency.

Storage Tips

Store your Christmas Crinkle Cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze the baked cookies in a sealed container for up to 3 months and thaw before serving.

Serving Suggestions

These cookies pair wonderfully with a hot cup of cocoa or a spiced holiday latte. Arrange them on a festive platter alongside other Christmas treats like peppermint bark and gingerbread for a delightful seasonal spread.

Professional Tips

Use separate toothpicks for adding each color to avoid mixing hues.
The key to soft textures is to avoid overmixing the dough — stir just until combined.
Room temperature eggs blend better and help achieve an even dough.
If the dough feels too sticky to handle, refrigerate for 15 minutes before scooping.

FAQs

Can I make these cookies without food coloring?: Yes, simply skip the coloring step and leave the dough its natural white color. The cookies will still be delicious but less festive.
Can I substitute vegetable oil for olive oil?: Absolutely. Vegetable or canola oil works fine and can produce a more neutral flavor if preferred.
How do I make these cookies gluten-free?: Use a gluten-free white cake mix and adjust the olive oil to about ½ cup to accommodate different mix absorption rates.
Why does the dough crack and spread like this?: The powdered sugar coating dries on the surface during baking, causing the sugar crust to crack, creating the signature crinkle look while the inside remains soft.
Can I add mix-ins like chocolate chips or nuts?: Yes, small additions like mini chocolate chips or chopped nuts can be gently folded into the dough before shaping, but keep quantities moderate for best results.
What if my cookies are too flat?: Try chilling the dough slightly before baking or adjust the oven temperature down by 10-15 degrees to reduce spreading.
How long do these cookies keep?: Stored properly at room temperature, they remain fresh for about 5 days; freezing extends their shelf life up to 3 months.