Oh, the magic of holiday baking! Every December, my kitchen transforms into a festive workshop where flour dust flies and laughter echoes. These red and green crinkle cookies have become our family’s little Christmas miracle – they’re so simple even my kids can help, yet they look stunning on any cookie tray. I still remember the first time we made them, giggling as powdered sugar coated everything (including our noses).
What I love most is how they capture the season’s spirit without fuss – just a box of cake mix, two colors, and that magical powdered sugar crackle. They’re the perfect last-minute treat when you need something cheerful fast. And trust me, nobody will guess they started with a cake mix!
Why You’ll Love These Red and Green Crinkle Cookies
Let me tell you why these little holiday gems are about to become your new favorite tradition:
- Quick as a reindeer’s dash: From bowl to table in under an hour (even with dough chilling time!) because let’s be real – December is busy enough.
- Magically festive: That snowy powdered sugar crackle against the bright colors? Pure Christmas magic on a cookie sheet.
- Soft like new snow: The cake mix gives them the perfect chewy texture that stays moist for days (if they last that long!).
- Pantry-friendly: Just six basic ingredients you probably already have – no fancy baking supply runs required.
- Kid-approved fun: Little hands love rolling the dough balls and watching the colors appear when they crack open.
Seriously, these cookies are the happy accident I never knew I needed in my holiday baking lineup!
Ingredients for Red and Green Crinkle Cookies
Gather these simple ingredients – I promise you won’t need to raid the specialty baking aisle for any of these! Here’s what makes these festive cookies so easy:
- 1 box white cake mix (15.25 oz) – The secret weapon! Any brand works, but I’m partial to Betty Crocker for that perfect texture.
- 2 large eggs, room temperature – Take them out about 30 minutes before baking; cold eggs make the dough stubborn.
- 1/3 cup vegetable oil – This keeps them wonderfully moist. I use canola, but any neutral oil works.
- 1 tsp vanilla extract – The real stuff, please! That imitation vanilla just won’t give you the same cozy flavor.
- Red and green food coloring – Liquid works, but gel gives bolder colors (more on that below).
- 3/4 cup powdered sugar – For that magical snowy coating. Sift it if yours is clumpy!
Ingredient Notes & Substitutions
Baking is about flexibility! Here are my tested swaps when you’re in a pinch:
- Oil alternative: Melted butter works beautifully (use the same amount) for richer flavor – just let it cool slightly first.
- Color boost: Gel food coloring gives more vibrant hues without thinning the dough. Start with 5-6 drops per half-batch.
- Vanilla variation: Try almond extract for a festive twist (use just 1/2 tsp – it’s stronger!).
- Cake mix caution: Don’t accidentally grab “pudding in the mix” varieties – they make the dough too sticky.
Equipment You’ll Need
No fancy gadgets required here – just the basics you probably already have in your kitchen! Here’s what I grab every time:
- 2 mixing bowls (one for each color)
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheets (no need to grease them!)
- Small bowl for powdered sugar
That’s it! My favorite kind of recipe – minimal cleanup for maximum holiday cheer.
How to Make Red and Green Crinkle Cookies
Okay, let’s dive into the fun part! These cookies come together so easily, but I’ve learned a few tricks over the years to make them absolutely perfect every time. Follow these steps, and you’ll have holiday magic in no time!
Step 1: Mix the Dough
First, grab your biggest mixing bowl – trust me, you’ll need the space! Dump in the entire box of cake mix (no need to sift), then add the eggs, oil, and vanilla. Now comes the arm workout – stir vigorously with a wooden spoon until everything is completely combined. The dough will be thick and sticky, almost like playdough. If you see any dry patches of cake mix, keep mixing! This is the foundation for those perfect chewy cookies.
Step 2: Add Colors & Chill
Here’s where the holiday magic happens! Divide your dough equally between two bowls. Now add red food coloring to one bowl and green to the other. I like using gel colors because they give such vibrant hues without making the dough wet. Mix each color thoroughly until you get that perfect festive shade. Then cover both bowls with plastic wrap and pop them in the fridge for at least 30 minutes. This chilling step is crucial – it firms up the dough so you can roll perfect little balls later!
Step 3: Roll & Coat
Time to get your hands messy (my favorite part)! Pour powdered sugar into a shallow bowl – make sure it’s at least 3/4 cup because you’ll need plenty. Pinch off about a tablespoon of chilled dough and roll it between your palms to form a 1-inch ball. Now here’s the secret: roll each ball generously in powdered sugar until it’s completely coated – like a little snowball! The more sugar you use now, the prettier those crackles will be after baking.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the sugared dough balls about 2 inches apart – they’ll spread a bit! Bake for 9-11 minutes. You want them JUST set around the edges but still soft in the center – that’s when you pull them out! They’ll continue firming up as they cool. Resist the urge to overbake, or you’ll lose that perfect chewy texture. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Red and Green Crinkle Cookies
After making dozens of batches (some more successful than others!), here are my hard-earned secrets for crinkle cookie perfection:
- Color like a pro: Gel food coloring gives the most vibrant holiday hues without making dough sticky. Start with 5-6 drops per half-batch and add more until you get that perfect candy-cane red and tree-green.
- Chill out: That 30-minute fridge time isn’t just a suggestion! Cold dough rolls cleaner and holds its shape better in the oven.
- Space cadets: Give cookies at least 2 inches between them – they’ll spread into perfect circles instead of merging into one giant Christmas blob.
- The sugar coat: Really load up the powdered sugar coating – I’m talking snowdrift-level coverage for those classic deep cracks.
- Cool before moving: Let cookies set on the baking sheet for 5 minutes – they’re too delicate right out of the oven!
Follow these, and you’ll have cookies worthy of Santa’s snack plate!
Serving Suggestions for Red and Green Crinkle Cookies
Oh, the possibilities! These cheerful cookies shine brightest on a holiday dessert tray surrounded by other treats – I love pairing them with churro cheesecake cookies and peppermint bark for a festive mix. But my favorite way? Still warm from the oven with a glass of cold milk (the powdered sugar makes the most adorable mustaches on kids!). For grown-up gatherings, serve them alongside mugs of rich hot cocoa spiked with peppermint schnapps – the colors look so pretty against the dark chocolate!
Storage & Reheating
Here’s the beautiful thing about these cookies – they stay soft and delicious for days! Just store them in an airtight container at room temperature, and they’ll keep their festive cheer for up to 5 days (if they last that long in your house!). Want to get a jump on holiday baking? The dough balls freeze beautifully – just pop them in a freezer bag before the powdered sugar coating, then thaw and roll in sugar when you’re ready to bake. No reheating needed, though I won’t judge if you sneak one straight from the freezer – they’re surprisingly good cold too!
Nutritional Information
Just a quick note – these numbers are estimates since brands vary! Each cookie runs about 100 calories with 8g sugar. They’re definitely a treat, but hey – it’s the holidays! (Full nutrition details in the recipe card.)
FAQs About Red and Green Crinkle Cookies
Over the years, I’ve gotten so many great questions about these cheerful cookies – here are the ones that come up most often!
Can I use other colors besides red and green?
Absolutely! These cookies are perfect for any holiday – try pastels for Easter, orange and black for Halloween, or your team colors for game day. Just remember that darker colors may need more food coloring to really pop against the powdered sugar.
Why is chilling the dough so important?
Trust me, I learned this the hard way one hectic December! Chilling firms up the dough so it holds its shape when baking. Without that fridge time, your cookies might spread too much and lose those beautiful crinkles. Think of it as a little nap for your dough before its big oven debut.
My powdered sugar coating disappeared after baking – what happened?
Don’t worry – this happens to everyone at first! The secret is to really pack on the powdered sugar. Roll each ball until it looks like a little snowball, and don’t be shy with it. Some sugar will melt into the cookie (creating those pretty cracks), but plenty will stay on the surface too.
Can I make these ahead of time?
You sure can! The dough keeps beautifully in the fridge for up to 3 days (just wrap it tightly). Even better – roll them into balls (without the sugar coating) and freeze for up to 3 months. When cookie cravings strike, just thaw, roll in sugar, and bake!
I’d love to see your holiday cookie creations! Tag me in your photos so I can admire your festive baking skills. You can find more inspiration on Pinterest.
PrintMagical Red and Green Crinkle Cookies in Just 6 Ingredients
Colorful and festive crinkle cookies made with cake mix, perfect for holiday baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- Red and green food coloring
- 3/4 cup powdered sugar (for rolling)
Instructions
- Mix cake mix, eggs, oil, and vanilla in a bowl until fully combined.
- Divide dough into two bowls. Add red food coloring to one and green to the other. Mix well.
- Cover both doughs and chill for 30 minutes.
- Roll dough into 1-inch balls, then coat generously in powdered sugar.
- Bake at 350°F (175°C) for 9–11 minutes. Let cool before serving.
Notes
- Chilling the dough helps achieve the perfect texture.
- For extra color, add a few extra drops of food coloring.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg