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.

Christmas Crinkle Cookies - Easy Cake Mix Christmas Cookies

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

Scale

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.