This recipe for festive red and green crinkle cookies started one holiday season when I wanted a quick way to bring vibrant color to the cookie plate without spending hours in the kitchen. I discovered that a single box of white cake mix combined with two eggs and a splash of oil transforms into a thick, pliable dough that bakes into tender cracked cookies with a soft center and delicate crust. The first batch I made filled the house with a sweet, buttery aroma and drew neighbors to the door wanting the recipe. It has since become my quick go to for last minute cookie swaps and classroom parties where bright color matters more than complex technique.

What makes these cookies special is their joyful color and effortless texture. The exterior develops pretty crinkles when generously coated in powdered sugar before baking and the interior stays soft when the bake time is watched carefully. I often make a double batch because these treats disappear quickly at holiday gatherings. Kids love the vibrant red and green versions and adults appreciate the nostalgic softness and light crumb. The method is forgiving and stress free which makes it a reliable choice when you need to produce a tray of festive cookies in under an hour of hands on time.

Ingredients

• White cake mix 13.25 ounce box Pick a good quality brand such as Pillsbury or Duncan Hines for consistent texture and light flavor. The pre measured mix simplifies ratios and creates a tender crumb without additional leaveners.
• Eggs two large Use room temperature eggs for better emulsification and a smoother dough. Cold eggs can yield a stiffer dough that is harder to color evenly.
• Vegetable oil one third cup Neutral oils such as canola or sunflower work well. Oil keeps the cookies tender and helps the dough hold vibrant color.
• Powdered sugar one third cup for coating Use confectioners sugar for the classic crackled look. A generous coating is key to the crinkle pattern.
• Red and green gel food coloring Gel colorings concentrate pigment without thinning dough. Brands like Americolor or Wilton give vivid hues with just a few drops.

Instructions

Combine the base In a large mixing bowl, combine the white cake mix, two large eggs, and one third cup vegetable oil. Mix with a spoon or a hand mixer on low speed until a smooth thick dough forms with no dry streaks remaining. The dough should be firm enough to roll but not crumbly. Divide and color Split the dough into two even portions. Place each portion in a separate small bowl. Add gel food coloring to one bowl to create a bright red and to the other to create a vivid green. Start with a small amount of gel color and add more until you reach the shade you want. Knead with a silicone spatula or clean hands until the color is uniform. Chill to firm Cover both bowls tightly with plastic wrap and refrigerate for thirty minutes to let the dough firm. Chilled dough is easier to portion and produces a nicer crinkle pattern while baking. If the dough feels very sticky after chilling, dust hands lightly with powdered sugar before rolling. Preheat and prepare pans Preheat oven to 375 degrees Fahrenheit which equals 190 degrees Celsius. Line a baking sheet with parchment paper or a silicone baking mat so cookies release cleanly and the bottoms bake evenly. Keep an extra tray in the freezer if you plan to bake multiple sheets. Portion and coat Scoop one tablespoon portions of dough and roll each into a smooth ball. Place the powdered sugar in a shallow bowl and roll each ball generously until fully coated. The coating helps the tops crackle and creates the classic crinkle look during baking. Arrange balls at least two inches apart to allow for spread. Bake and finish Bake on the center rack for nine to eleven minutes or until the cookies have set around the edges and the tops show visible cracks. Avoid overbaking to keep centers soft. Let cookies rest on the sheet for two to three minutes then transfer to a wire rack to cool completely before storing to prevent sweating.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to five days. Place a sheet of parchment between layers to prevent sticking. To freeze, spread cookies single layer on a baking sheet and freeze until firm then transfer to a freezer safe container with parchment between layers. When ready to serve, thaw at room temperature for about thirty minutes then serve. Reheat gently in a low oven at 300 degrees Fahrenheit for five minutes to refresh the crackled exterior and soften the center again.

Ingredient Substitutions

If you need egg free options use a commercial egg replacer or make a flax egg with one tablespoon ground flaxseed mixed with three tablespoons warm water for each egg but expect a slightly denser texture. For a richer flavor swap half of the vegetable oil for melted butter but be aware the dough may firm differently when chilled. To make chocolate colored crinkles use chocolate cake mix and omit food coloring then add a dusting of powdered sugar before baking for matching crackle.

Serving Suggestions

Serve on a platter mixed with plain sugar cookies and chocolate dipped biscotti for a holiday assortment. Garnish with edible glitter or sanding sugar for parties and pair with hot cocoa or a lightly brewed black tea to balance sweetness. These cookies make elegant party favors when boxed in clear bags tied with ribbon and a small tag describing the color choices and that they are best eaten within five days.

Cultural Background

Crinkle style cookies originate from a number of European baking traditions where powdered sugar is used to create a cracked surface during baking. The look became popular in American holiday baking as cooks began adapting simple doughs to produce a decorative finish without complex icing. Using a box cake mix is a modern convenience method that keeps the classic cracked aesthetic while speeding preparation and reducing the chance of a dry finished product.

Seasonal Adaptations

For winter holidays use red and green colors as shown here. For other seasons swap colors accordingly such as pastels for spring or orange and brown for autumn. Add a quarter teaspoon peppermint extract to the dough for a minty winter variation or fold in a quarter cup mini chocolate chips into half the dough for textural contrast and pockets of melted chocolate.

Meal Prep Tips

Prepare dough up to two days ahead and keep tightly covered in the refrigerator. If you want cookie ready portions form the balls, roll them in powdered sugar and freeze on a tray until firm then store in a freezer safe container. Bake directly from frozen adding one to two minutes to the bake time. This method is ideal for planning party trays ahead and ensures fresh warm cookies in minutes.

These colorful crackled cookies are a reliable festive favorite that combine speed and showmanship. They are easy to adapt and a great way to include little helpers in the kitchen because shaping is forgiving and the color step is pure fun. Make a batch for a neighborhood treat and enjoy the smiles when guests see bright red and green cookies on the table.