This chewy, festive crinkle cookie has been my go-to holiday shortcut since I first made it at a chaotic December cookie swap. I discovered this simple method using a white cake mix one cold evening when I needed something fast, colorful, and comforting for a last-minute party. The result was surprising: slightly cakey interior, a thin crackled exterior dusted with powdered sugar, and bright pops of red and green that turned a humble dough into something holiday-worthy. It’s the kind of cookie kids love to help make and guests reach for first on the dessert table.

What makes these special is their playful texture and color — the dough behaves more like play dough than conventional cookie batter, which makes rolling and shaping oddly therapeutic. The sugar crust gives a delicate crunch while the interior stays tender and cake-like. I often bring a batch to neighbors with a mix of classic and peppermint variations, and I’ve watched skeptical friends come back for seconds. These are perfect for baking with kids, for cookie exchanges, or when you want a festive treat with minimal fuss and ingredients you likely already have.

Ingredients

• Pillsbury Purely Simple White Cake Mix: Use one standard 15.25-ounce box (or similar brand) — it provides the sweet, cakey structure. Avoid mixes labelled as "gluten free" if you want the original texture; pick a full white cake mix for the best crumb and spread.
• Eggs: 2 large eggs at room temperature help emulsify and give lift; bring them to room temp for even mixing and tender cookies.
• Oil: 1/3 cup neutral oil (vegetable or canola) for moistness and a tender crumb. Olive oil will add flavor; use only if you want a subtle savory note.
• Powdered sugar: About 1/3 cup (plus extra for rolling) to create the signature snow-dusted crackle and a slight surface crunch.
• Red and green food coloring: Gel or liquid coloring both work; gel gives brighter color with fewer drops. Use a few drops at a time until you reach the shade you like.

Instructions

Mix the base: In a large mixing bowl, combine the 15.25-ounce box of white cake mix, 2 large eggs, and 1/3 cup oil. Stir with a wooden spoon or paddle attachment until the dough comes together — it will be thick, slightly sticky, and have a play-dough-like consistency. Scrape the sides of the bowl to ensure there are no dry pockets. Divide and color: Split the dough into two equal portions. Place each portion in a small bowl and add a few drops of red gel or liquid coloring to one bowl and green to the other. Mix the colors into the dough by hand (wear gloves if you want to avoid stained fingers), kneading until the hue is even. Add color slowly — gel color is concentrated and a little goes a long way. Chill for texture: Wrap each colored portion in plastic wrap or cover the bowls and refrigerate for at least 30 minutes. Chilling firms the dough, reduces spread during baking, and yields taller, fluffier cookies. If you chill longer, let the dough sit at room temperature 5 minutes before shaping to ease rolling. Shape and coat: Scoop tablespoon-sized portions and roll into smooth balls. Roll each ball in about 1/3 cup powdered sugar so they’re well coated; the sugar creates the classic crinkle finish as the cookies expand. Place on a Silpat or parchment-lined cookie sheet spaced about 2 inches apart. Bake: Preheat the oven to 375°F. Bake the cookies on the middle rack for 9–11 minutes. Watch for the edges to set and small cracks to appear on top — they should not brown significantly. Remove from oven and allow to cool on the sheet for 3–4 minutes before transferring to a wire rack to cool completely.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 4 days; place a sheet of parchment between layers to keep the sugar coating intact. For longer storage, freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. To refresh slightly stale cookies, warm them in a 300°F oven for 5–7 minutes — this helps restore chewiness without melting the sugar coating.

Ingredient Substitutions

If you don’t have a white cake mix, a yellow cake mix will work with a slightly warmer tone; use a vegan cake mix and egg replacer for an eggless version, though texture will be denser. Swap the neutral oil for melted butter for more flavor (use the same 1/3 cup). If you want less sweetness, reduce the powdered sugar coating slightly or roll in a 50/50 mix of powdered sugar and finely ground nuts for a nutty finish. Gel food coloring yields brighter shades with less liquid; if using liquid coloring, reduce any additional liquid in the mix.

Serving Suggestions

Arrange cookies on a festive platter with sprigs of rosemary or candied cranberries for color contrast. Serve with hot cocoa, mulled cider, or eggnog for a classic holiday pairing. For a brunch display, place cookies alongside cinnamon rolls and mini quiches for variety. Garnish with edible glitter or finely grated white chocolate for an extra-special party presentation.

Cultural Background

Crinkle-style cookies have roots in many baking traditions where a sugared top contrasts a tender inside — the method became especially popular in mid-20th century American home baking when boxed cake mixes and convenient shortcuts transformed holiday baking. Using cake mix as the base is a more recent adaptation that leans on convenience while preserving the classic crackled appearance associated with traditional holiday cookies.

Seasonal Adaptations

For winter, add 1/2 teaspoon peppermint extract to one colored batch for a candy-cane twist. In autumn, swap colors for orange and brown, add 1/2 teaspoon cinnamon, and roll in cinnamon-sugar instead of powdered sugar. For a Valentine’s batch, use pink and white, and press a small chocolate chip into the center before baking.

Meal Prep Tips

Prepare dough up to 2 days ahead and keep tightly wrapped in the refrigerator. For party-ready trays, bake cookies and store them in labeled containers; bring to room temperature before serving. If you’d rather freeze dough, shape the balls, freeze on a tray until solid, then transfer to a bag — bake frozen balls an extra 1–2 minutes to compensate for the chill.

These cookies are a small, joyful way to add color and sweetness to holiday gatherings. They’re forgiving, quick, and a perfect canvas for seasonal creativity — make them once, and they’ll likely become a staple you return to every year.