Easy Cake Mix Christmas Cookies — The quickest, cheeriest crinkle ever
If you’re looking for Easy Cake Mix Christmas Cookies that are colorful, chewy, and vanish from the platter in minutes, you’ve hit the jackpot. These Christmas Crinkle Cookies are the kind of holiday bake that looks like you spent hours fussing in the kitchen when in reality you used a boxed white cake mix, a splash of vanilla, and a whole lot of festive spirit. Win-win.
Short version: they’re soft, pillowy, and dusted in powdered sugar so they look like little holiday snowballs. Long version: read on — I’ll take you through the why, the how, and fun ways to make these your go-to holiday cookie.
Why you’ll love this recipe (and why your guests will too)
- Ridiculously easy — no creaming butter for ages or chilling dough for an eternity.
- Bright, festive colors — use gel food coloring for vivid red and green that pop on any dessert tray.
- Kid-friendly — this is a great baking project for littles (and big kids) to roll dough and coat in powdered sugar.
- Reliable results — a boxed mix gives consistent texture every time: moist center, slightly crinkled exterior.
- Versatile — tweak flavors (peppermint? white chocolate?) or swap colors for themed parties.
Honestly, if you love shortcuts that still taste home-made, these are your new holiday besties. FYI: they freeze like champs.
The story behind these festive crinkles
I first made Box Cake Mix Christmas Cookies when I needed a last-minute addition to a cookie swap and had exactly 30 minutes before guests arrived. I grabbed a white cake mix, tossed in eggs and oil, and split the dough into red and green. The cookies baked up bright and puffy, and the powdered sugar cracked into pretty snow-like crinkles. People asked for the recipe immediately — which is how this became a holiday ritual. IMO, some of the best holiday recipes come from “oops” moments that turn into traditions.
Ingredients breakdown — what each thing does (short and sweet)
- White Cake Mix (13.25 oz box) — the base. It gives structure, sweetness, and that lovely soft crumb without fiddly measurements. When people ask for White Cake Mix Christmas Cookies, this is the main reason they turn out great every time.
- Eggs — bind the dough and give lift. Two usually do the trick.
- Vegetable Oil — keeps the cookies moist and tender. Don’t substitute with something that has a strong flavor unless you want it to show.
- Vanilla Extract — the little oomph. Box Cake Mix Christmas Cookies sing with a splash of vanilla.
- Food Coloring Gel (red and green) — gel gives bright color without watering down the dough. Use chef-quality gels for the best hues.
- Powdered Sugar — creates the classic crinkle look and gives a hint of snowy sweetness.
- Optional: Peppermint extract or small white chocolate chips if you want to lean into White Chocolate Peppermint Cake Mix Cookies territory.
Tip: I tested this with a 13.25-ounce boxed cake mix — that size gives the best texture and yields about 36 small-ish cookies.
How to make Christmas Crinkle Cookies — step-by-step
Prep
- Preheat oven to 375°F (190°C). Line baking sheets with parchment or a silicone mat.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Mix until smooth. The dough will be soft and slightly sticky.
Split and color
- Divide the dough evenly into two bowls. Color one bowl red and one bowl green using food coloring gel. Add gel a little at a time, kneading gently until you reach the shade you want.
Pro tip: If you want a marbled look, don’t fully separate the colors — swirl them a few times instead of making two distinct batches.
Chill and roll
- Chill the dough for about 30 minutes in the fridge. Short on time? Freeze for 15 minutes. This firms up the dough so the cookies don’t spread too much. Chilling is optional but highly recommended for the best crinkles.
- Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar. Place on baking sheet about 2 inches apart.
Bake
- Bake 9–11 minutes. The edges should look set but the centers still soft. They will crack beautifully as they cool.
- Let cookies cool on the pan for 2–3 minutes, then transfer to a rack to cool completely.
Bold tip: Roll the balls generously in powdered sugar — that heavy coating is what makes the dramatic snowy crinkles.
Pro tips for perfect crinkles every time
- Use gel food coloring for intense color without added liquid. Liquid food coloring can throw off the dough’s texture.
- Don’t skip the powdered sugar coat. It’s the secret to the crinkle pattern. If you skimp on sugar, the cookies won’t crack as prettily.
- Scoop consistently. Use a small cookie scoop for even cookies and even bake times.
- Bake until edges are set. Centers should still look slightly soft when you remove them — they finish firming as they cool.
- Chill the dough if you want rounder cookies with craggier cracks. Freezer shortcut works in a pinch.
- For extra oomph, fold in a tablespoon of instant pudding mix (vanilla) with the cake mix — trust me, it adds incredible softness. (Totally optional, but game-changing.)
Bold reminder: If you add extra wet ingredients, reduce the oil slightly. You want a scoopable, not runny, dough.
Variations to try — shake it up
- White Chocolate Peppermint Cake Mix Cookies: Add 1/2 tsp peppermint extract and fold in mini white chocolate chips. Roll in sugar mixed with a tiny bit of crushed candy cane for sparkle. This turns simple Christmas Cake Cookies into a grown-up favorite.
- Marbled crinkle: Gently fold red and green dough to make swirled cookies — they look fancy with zero extra effort.
- Chocolate twist: Use a chocolate cake mix and tint with festive colors, or dip half the cookie in melted chocolate after cooling.
- Spiced: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the mix for a cozy holiday note.
- Gluten-free option: Use a gluten-free white cake mix — results will vary, but many GF mixes perform well in this recipe.
Want something over-the-top? Try a sandwich: cookie + white chocolate ganache + another cookie. Boom. Cookie monster heaven.
Best ways to serve (and gift!)
- Cookie plate: Arrange in a circle, alternating colors for maximum visual pop.
- Cookie wreath: Build a ring of cookies on a platter and insert holly or sugared cranberries in the center. Instant festive centerpiece.
- Gift jars: Stack cookies in a mason jar with wax paper layers, decorate with ribbon. Perfect for neighbors and teachers.
- Santa’s plate: Leave a couple out for Santa with a tiny note — tradition-level cute.
Fun idea: Pair with hot cocoa and marshmallows for cookie exchange events — these cookies hold up well next to warm drinks.
Storage & leftovers — quick tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag; they’ll keep up to 3 months. Thaw at room temp overnight.
- You can freeze unbaked dough balls (pre-sugar coat) for up to one month — bake directly from frozen, adding a minute or two to bake time.
Bold storage tip: Freeze extras. Life is easier with a cookie stash in the freezer during holiday chaos.
Frequently asked questions
Why do crinkle cookies crack?
Crinkles crack because the outside sets while the center continues to expand during baking. The powdered sugar helps the surface set and then crack in lovely, signature patterns. Chilling the dough helps promote more dramatic cracks.
Can I use liquid food coloring?
You can, but gel coloring is better. Gel gives intense color without adding extra liquid, which preserves cookie texture. If you only have liquid, add it sparingly.
Can I make the dough ahead of time?
Yes. Make the dough up to two days ahead and keep covered in the fridge. Roll and coat in powdered sugar just before baking for the best crinkle effect.
Can I make these with chocolate or other cake mixes?
Absolutely. Swap in a chocolate mix, or try lemon or funfetti for a different vibe. If you want White Cake Mix Christmas Cookies specifically, stick to white mix for the classic look.
How do I get really bright red?
Use a concentrated red gel and add a touch of pink if needed. Some gels require patience — add a little, stir, then add more until you’re happy.
A quick note about flavor faves
If you want to lean into the candy-cane trend, go with White Chocolate Peppermint Cake Mix Cookies — they deliver minty, creamy bites that scream holidays. If you want classic nostalgia, keep it simple with the White Cake Mix Christmas Cookies route and let the color and powdered sugar do the talking.
Final thoughts — why these belong on your holiday table
These Cake Mix Cookies Christmas style crinkles check so many boxes: festive, fast, and foolproof. They’re a brilliant shortcut when you want homemade without the hours. Whether you’re making a batch for a cookie swap, stuffing gift jars, or letting the kids help roll dough on a cozy afternoon, these cookies spread cheer with almost zero stress.
Bold wrap-up: If you’re after a showstopping, beginner-friendly holiday cookie that still tastes like you’ve been slaving over the oven, make these Christmas Crinkle Cookies. They’re holiday magic in a tablespoon.
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Christmas Crinkle Cookies – Easy Cake Mix Christmas Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Bright, cheery, and shockingly simple — these festive crinkle cookies are made from a boxed white cake mix and come together in no time. They bake into soft, slightly chewy morsels with that classic powdered-sugar “crackle” and holiday-ready red and green colors.
Ingredients
- 1 (13.25 oz) box white cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- Red food coloring gel (a few drops, add more to taste)
- Green food coloring gel (a few drops, add more to taste)
- ⅓ cup powdered (confectioners’) sugar, for rolling
Instructions
- Heat your oven to 375°F and line a baking tray with parchment paper or a silicone baking mat.
- In a roomy mixing bowl, whisk together the eggs, oil, and vanilla until combined. Add the cake mix and stir until a uniform dough forms — it will be soft and slightly tacky.
- Split the dough evenly into two smaller bowls. Tint one portion with red gel and the other with green gel. Start with a little coloring, then add a drop at a time until you reach the shade you want. Mix until the color is even.
- Chill the dough for about 30 minutes in the fridge to firm it up. Short on time? Pop it into the freezer for 10–15 minutes — it helps the dough hold its shape while baking.
- Scoop dough by tablespoonfuls (a medium cookie scoop works well), roll into balls, and coat each ball generously with powdered sugar. Arrange them on the prepared baking sheet, leaving about 2 inches between cookies. If the dough is excessively sticky, stir in about 1 tablespoon of flour at a time until it’s easier to handle.
- Bake for 9–11 minutes at 375°F. The cookies should look set at the edges but still slightly soft in the center — they’ll finish firming as they cool. Remove from oven and let rest on the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Notes
- This recipe was developed using a 13.25-ounce white cake mix — results may vary with other sizes.
- Use gel food coloring for richer hues without adding extra liquid to the dough.
- You can prepare the dough up to 48 hours ahead; keep it covered in the refrigerator and roll in powdered sugar right before baking.
- To freeze baked cookies, flash-freeze on a tray, then store in an airtight container for up to 3 months.
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