Christmas Crinkle Cookies
Delicious soft and chewy Christmas Crinkle Cookies with a snowy powdered sugar exterior, perfect for holiday gatherings.
Ingredients
Cookie Base
- 1 box white cake mix This serves as the base for the cookies.
- 2 large eggs Helps bind the dough together.
- 1 teaspoon vanilla extract Adds flavor to the cookies.
- 1/3 cup vegetable oil Provides moisture and chewiness.
Coloring and Coating
- 1/3 cup powdered sugar For rolling the cookie balls.
- Red food coloring gel Adds festive color to the dough.
- Green food coloring gel Adds festive color to the dough.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with a silicone baking mat or parchment paper.
Mixing the Dough
- In a large bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract. Stir until you have a smooth, thick dough.
Dividing and Coloring the Dough
- Divide the dough into two equal portions and place each half in a separate bowl.
- In one bowl, add red food coloring gel; in the other, add green. Mix until colors are vibrant.
Chilling
- Cover the bowls with plastic wrap and refrigerate the dough for at least 30 minutes.
Forming the Cookies
- After chilling, scoop out tablespoon-sized portions of the dough and roll each into a ball.
- Roll each ball in powdered sugar until fully coated.
Baking
- Place the coated dough balls onto the prepared baking sheet with enough space in between.
- Bake for about 9 to 11 minutes. The edges should look set while the centers remain soft.
Cooling and Serving
- Allow cookies to cool on the baking sheet for a minute before transferring them to a cooling rack.
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Notes
store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.