This Christmas crinkle cookie recipe has been my go-to when I want something festive without the long ingredient list or fussy techniques. I first discovered the idea of using boxed white cake mix as a shortcut years ago during a holiday cookie exchange when I needed a crowd-pleasing cookie that could be mixed, chilled, and baked in under an hour. The result was unexpectedly tender, with a delicate crumb and a cheerful cracked sugar crust that looks like snow-dusted ornaments on the platter. The bright red and green dough halves make decoration effortless and bring instant holiday spirit to any cookie tin.

What makes these especially memorable is the combination of convenience and texture: because the base is a fine cake mix, the interior stays soft and cakey while the outside crisps just enough after rolling in powdered sugar. They're a favorite in our household for baking with kids — the dough is forgiving, colorful, and easy to handle when chilled. Over the years I've learned a few small adjustments that make the dough less sticky, produce perfectly round balls, and ensure a consistent crackled finish every time. These cookies are ideal for last-minute gift boxes, classroom parties, or a cozy afternoon by the tree with a mug of cocoa.

Ingredients

• White cake mix (1 box): Use a 15.25–15.5 ounce white cake mix for best texture. I often reach for Betty Crocker or Duncan Hines; the finely milled mix creates a tender, cakey crumb and browns evenly.
• Eggs (2 large): Large eggs provide structure and moisture—room temperature eggs incorporate more evenly, so sit them out for 15 minutes if refrigerated.
• Vegetable oil (1/3 cup): Neutral-flavored oil keeps the dough soft without adding butter flavor. Canola or sunflower oil work well; olive oil will alter the taste and is not recommended.
• Powdered sugar (1/3 cup for dough, plus extra for rolling): Confectioners' sugar both sweetens the dough and creates the classic crinkle coating. Reserve about 1/2 cup extra for rolling the balls.
• Red and green food coloring: Gel food coloring gives the most vibrant hues without adding too much liquid—use a toothpick's worth of gel dye to reach saturated color.
• Optional all-purpose flour (1–2 tablespoons): If your dough feels sticky after mixing, a tablespoon or two of flour will make it manageable for rolling without drying the cookies out.

Instructions

Combine the base: In a medium mixing bowl, add one box (about 15.4 oz) of white cake mix, 2 large eggs, and 1/3 cup vegetable oil. Use a wooden spoon or spatula to stir until the ingredients form a cohesive dough—this usually takes 1–2 minutes. The dough will be thicker than a batter but softer than traditional cookie dough because cake mix is finer and contains leavening. Adjust texture if needed: If the dough feels too sticky to handle, sprinkle in 1 tablespoon of all-purpose flour and knead briefly; repeat with a second tablespoon only if necessary. Avoid adding more than 2 tablespoons or the interior will become drier and less tender. Divide and color: Cut the dough roughly in half. Place each half in a separate bowl or on a work surface and add gel food coloring—start with a few drops and knead until evenly colored. Add more dye a drop at a time until you reach the desired shade. Gel coloring is concentrated, so a little goes a long way. Chill the dough: Shape each colored half into a disc, wrap with plastic wrap, and refrigerate for 30 minutes. Chilling firms the dough and makes it much easier to form tablespoon-sized balls that hold shape while baking. Preheat and prepare: Preheat the oven to 375 degrees F and line baking sheets with parchment paper. Place about 1/2 cup of powdered sugar into a shallow bowl for rolling the dough balls. Portion and coat: Use a tablespoon to scoop dough and roll into smooth balls with your palms. Roll each ball generously in powdered sugar so the surface is well coated—the contrast between the sugar and colored dough is what creates the crinkle effect. Bake: Arrange dough balls on the prepared baking sheets, spacing them 1 1/2 to 2 inches apart. Bake in the preheated 375°F oven for 8 minutes. The edges should set and bottoms should be lightly golden; the centers will still look slightly puffy—that's perfect for a soft interior. Cool and finish: Remove from the oven and let cookies cool on the sheet for 3–4 minutes, then transfer to a cooling rack to finish cooling. Cooling fully allows the sugar crust to set and the crinkles to deepen slightly.

Storage Tips

Store fully cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they keep well for up to 5 days and stay soft if the container is sealed tightly. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container—separate layers with parchment. To refresh slightly stale cookies, warm them for 6–8 seconds in the microwave per cookie or for 3–4 minutes in a 300°F oven to bring back just a hint of softness.

Ingredient Substitutions

To make a gluten-free version choose a 1:1 gluten-free white cake mix—many brands like King Arthur or Bob's Red Mill offer reliable mixes that behave similarly. For an egg-free option, use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, chilled 10 minutes) but expect a slightly denser texture. Swap vegetable oil for melted coconut oil for a mild coconut note, remembering that coconut oil solidifies when cool, so keep dough slightly warmer for rolling. If you prefer less sweetness, reduce the powdered sugar used in the dough by 1–2 tablespoons but keep enough for a generous roll coating to create the crinkle effect.

Serving Suggestions

Arrange the cookies on a festive platter lined with evergreen sprigs or use cupcake liners for gifting. They pair wonderfully with hot chocolate, mulled cider, or a simple cup of black tea. For parties, mix red and green batches on the same tray for a classic look, or add white vanilla glaze and sprinkles to a few for variety. These also make charming additions to cookie exchange boxes or homemade gift tins layered with tissue and ribbon.

Seasonal Adaptations

Beyond Christmas, adapt the colors and add-ins for other holidays: use pastels for spring celebrations, orange and black for Halloween, or red and pink for Valentine's Day. Stir in 1/4 cup mini chocolate chips to the dough for a chocolate-studded version, or fold in 1/4 cup finely chopped dried cranberries for tartness that complements the sweet cake base. For a winter spice variation, add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry mix before combining—that warms the flavor profile beautifully.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep it wrapped in the refrigerator; this actually concentrates the flavors and improves handling. For a big gathering, double the recipe and portion dough into tablespoon scoops on a sheet tray, freeze the raw scoops until solid, then transfer to a container—bake from frozen by adding 1–2 minutes to the bake time. Use labeled freezer-safe bags and include the bake time for anyone who might finish the baking later.

These crinkle cookies are proof that simple ingredients and a little color can create memorable holiday moments. They’re quick enough for last-minute guests yet special enough to pass around as gifts. I hope this version becomes part of your seasonal baking repertoire—adapt the colors, share the dough, and enjoy the smiles that come with every crinkle.