This recipe for Christmas crinkle cookies has been my go to for holiday baking when I need something cheerful, fast, and reliably loved. I first made these during a busy December when I wanted a homemade treat without the time commitment of making dough from scratch. The result surprised me. The cookies are tender inside with a slight crackled exterior that looks like winter snow thanks to the powdered sugar coating. The bright red and green colors make a tray of cookies feel celebratory enough to serve at any cookie swap or family gathering.

I discovered this method by adapting a humble white cake mix and a few pantry staples into a dough that behaves a bit like play dough. That tactile quality makes the recipe excellent to bake with kids. We knead the color in by hand and laugh at the mess while shaping the dough into tablespoon size balls. Baking time is short and the cookies hold their shape while still remaining soft and cakey. They keep well for several days at room temperature and are forgiving if you want to make the dough earlier and chill it overnight.

Ingredients

• Pillsbury Purely Simple White Cake Mix: Use one standard 15.25 ounce box. Choose the white cake mix for a light crumb and neutral flavor that takes colors well. I prefer this brand for consistent texture and predictable moisture when combined with eggs and oil.
• Eggs: Two large eggs beaten briefly. Eggs provide structure and tenderness. If your eggs are very large adjust resting time slightly as the dough may be a touch looser.
• Oil: One third cup neutral oil such as vegetable or canola. Oil keeps the cookies soft and shelf stable. Olive oil will add flavor so use only if you want a savory note.
• Powdered sugar: About one third cup for rolling plus extra if needed. The fine sugar creates the signature snowy crackle and prevents sticking. Confectioners sugar yields the best visual effect compared to granulated sugar.
• Red and green food coloring: Gel or paste colors work best because they give intense hues without watering down the dough. Start with a small amount and add more to reach the shade you want.

Instructions

Combine the base: In a large mixing bowl add the cake mix, two eggs and one third cup of oil. Stir with a wooden spoon or use a mixer on low speed until just combined. The mixture should form a cohesive, slightly firm dough with a texture similar to play dough. If it feels greasy add a tablespoon of additional cake mix but avoid over mixing which can make the texture dense. Divide and color: Split the dough into two equal portions. Place one portion in a small bowl and the other in a separate bowl. Add a few drops of red gel color to one bowl and a few drops of green gel color to the other then knead the coloring in using clean hands. Gel color will stain, so wear gloves if you prefer to keep fingers clean. Knead until the dye is evenly distributed and you achieve the desired shade. Chill for texture: Cover both bowls with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough which helps the cookies hold their round shape and produces a fluffier interior. If you chill longer up to 48 hours let the dough sit at room temperature for 10 minutes before shaping so it is still pliable. Shape and coat: Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or a Silpat. Measure tablespoon size portions of dough and roll between your palms into balls. Place powdered sugar in a shallow bowl and roll each dough ball until coated. Use a light but thorough coating so the sugar creates the classic crinkle during baking. Bake: Space the sugar coated balls 1 to 1 and a half inches apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes. Look for the edges to be set and the centers slightly domed. Do not over bake. Allow the cookies to cool on the pan for 2 minutes then transfer to a wire rack to cool completely.

Storage Tips

Store completely cooled cookies in a single layer or in layers separated by parchment in an airtight container at room temperature for three to four days. If you want to prolong freshness place the container in the refrigerator which will extend life to seven days but may firm the texture. For longer storage freeze in a sealed bag up to two months. To refresh slightly stale cookies warm them in a 300 degree Fahrenheit oven for five minutes or microwave one cookie for 8 to 10 seconds to regain softness.

Ingredient Substitutions

If you do not have a white cake mix try a yellow or vanilla cake mix which will produce a richer flavor and slightly darker crumb. For a dairy free option check the ingredients label on your chosen cake mix and use dairy free powdered sugar if needed. Replace eggs with a commercial egg replacer or two tablespoons of applesauce per egg for a vegetarian but not vegan approach. For a lower sugar finish roll in unsweetened powdered coconut or skip the powdered sugar and brush tops with a light glaze after baking.

Serving Suggestions

Serve these cookies alongside coffee, tea, or hot chocolate for a cozy holiday pairing. Arrange on a platter with fresh cranberries and rosemary sprigs for a festive display. They also work well inside cellophane bags tied with ribbon as hostess gifts or stacked in small tins for cookie exchanges. Consider alternating red and green on the tray for a classic look or add tiny white nonpareils to the top of each ball before baking for extra sparkle.

Cultural Background

Crinkle cookies are a modern holiday favorite that take inspiration from older European cookie traditions where powdered sugar creates a snow like finish. The technique of coating dough in powdered sugar is common across many cultures to achieve contrast between a crisp exterior and soft interior. Using boxed cake mix to make quick cookies is an American innovation born from mid twentieth century convenience cooking and remains popular because of the dependable results and time savings it provides during busy seasons.

Seasonal Adaptations

Work the basic method into other holidays by changing the colors. For Valentine events use pink and white. For St Patrick use green and gold. Swap the white mix for a chocolate cake mix and roll the balls in cocoa mixed with powdered sugar for a chocolate crackle. Add a teaspoon of peppermint extract to the dough for a winter mint version or fold in a quarter cup of chopped dried cranberries for texture and tartness.

Meal Prep Tips

To prep ahead, make the dough up to 48 hours in advance and keep it covered in the refrigerator. When ready to bake portion tablespoon size balls onto a tray, roll in powdered sugar and bake. For a longer prep window shape the dough into balls, freeze on a tray until firm, then pack in a freezer safe bag. Bake straight from frozen and increase bake time by a couple of minutes. Use airtight containers and parchment separators to avoid sticking during storage.

These cookies capture the joy of holiday baking without taking over the kitchen. They are simple to scale, adaptable for diets and palettes, and always put a smile on faces who see the red and green on a winter platter. Try them this season and make the recipe your own with small twists that reflect your family traditions.