This Christmas crinkle cookie recipe has been a holiday shortcut I reach for every December. I discovered this version years ago when I needed a batch of festive cookies for a last-minute cookie swap and only had a box of white cake mix in the pantry. The results were surprising: pillowy centers, a delicate crust, and that iconic powdered-sugar-cracked look that makes every bite feel celebratory. They bake quickly, tolerate a bit of tinkering, and always disappear first on a platter. I love these cookies for how forgiving they are — the dough is straightforward to mix, and the colors create a cheerful palette that delights kids and grown-ups alike. The texture is tender rather than dense, with a little chew and a soft crumble that melts on the tongue. Over the years I refined small details like chilling the dough for better shaping, using tablespoon scoops for consistent size, and rolling generously in powdered sugar for dramatic crackle. These tweaks make a big difference when you're baking dozens for neighbors or parties.

Ingredients

• White cake mix (about 15.25–15.5 ounces / one box, roughly 4 cups): A standard box provides the sweet, structured base and gives these cookies a tender crumb. I prefer a brand with simple ingredients and no pudding mix unless you want extra chewiness — Duncan Hines or Pillsbury works well. Avoid mixes that require additional pudding unless you plan to adjust other wet ingredients.
• Eggs (2 large): Eggs bind the mix and add lift; use large eggs at room temperature if possible for the most even mixing.
• Vegetable oil (1/3 cup): Neutral-flavored oil keeps the cookie tender and moist; sunflower or canola are good substitutes. Do not use olive oil — the flavor is too assertive.
• Powdered sugar for rolling (1/3 cup): Confectioners' sugar creates the iconic crinkles and keeps the surface soft rather than crunchy like granulated sugar would.
• Red and green food coloring: Gel colors work best because they add vibrant hue without thinning the dough. Liquid colors are fine in small amounts but may slightly change dough texture.
• Optional flour (1–2 tablespoons): If the dough feels too sticky to handle, stir in tablespoon increments of all-purpose flour until it is manageable. Chill after any flour addition to let it rest.

Instructions

Mix wet and dry: In a medium mixing bowl, add the entire box of white cake mix. Crack in the two eggs and pour in 1/3 cup vegetable oil. Use a sturdy spoon or a hand mixer on low and combine until a cohesive dough forms. The batter will be thicker than standard cake batter and should be scoopable. If you see streaks of dry mix, continue folding until just combined — overmixing can make the texture overly dense. Adjust consistency if needed: If the dough is excessively sticky and doesn't hold shape, add 1 tablespoon of all-purpose flour and knead gently; repeat up to 2 tablespoons total. Make this adjustment sparingly — the dough should still be tender, and chilling will help firm it. Divide and color: Cut the dough roughly in half with a bowl scraper. Add a few drops of gel food coloring to one half and knead with a silicone spatula or clean hands until color is uniform. Repeat with the other half using the second color. Wear gloves if you want to avoid stained fingers. You can also keep one portion uncolored for white crinkles. Chill for handling: Cover each colored dough portion tightly with plastic wrap or place in a lidded container and refrigerate for 30 minutes. Chilling firms the dough, reduces stickiness, and improves the cookie's final shape and crackle during baking. Preheat and portion: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Using a tablespoon measure or a small cookie scoop, portion dough into tablespoon-sized balls — aim for uniform sizes so they bake evenly. Roll each ball in powdered sugar until fully coated. Bake: Place sugared balls about 2 inches apart on the prepared sheet. Bake one sheet at a time in the center of the oven for 8 minutes at 375 degrees F. The cookies should puff and set on the surface but remain soft — avoid browning. Remove from oven and let cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days; separate layers with parchment to preserve their powdered finish. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to three months. To serve from frozen, let thaw at room temperature for 20–30 minutes. If they lose a bit of powdered sugar in storage, dust lightly with sifted confectioners' sugar before presenting.

Ingredient Substitutions

If you prefer a slightly richer bite, replace 2 tablespoons of oil with melted butter (cooled). For egg-free needs, try using a commercial egg replacer equivalent to two eggs, but expect minor changes in texture and color. Swap vegetable oil for light olive oil only in small amounts — the flavor may shift. Use gluten-free white cake mix if you need a gluten-free version; follow the package as mixes vary and may require additional liquid or binding agents.

Serving Suggestions

Arrange the cookies on a festive platter with sprigs of fresh rosemary to mimic pine for a simple holiday display. They pair well with hot cocoa, strong coffee, or a lightly spiced eggnog. For a cookie swap, place them in clear cellophane bags tied with ribbon, or layer them with parchment in a decorative tin. If serving at a party, offer small tongs so guests can select without crushing the powdered sugar finish.

Cultural Background

Crinkle-style cookies have roots in multiple holiday traditions and are popular across North America as a visually striking, small-batch treat. While classic crinkles often use cocoa or molasses, this adaptation using white cake mix is part of a modern baking trend: turning boxed mixes into creative cookies and bars for quick, dependable holiday treats. The crackled powdered-sugar surface evokes old-fashioned, hand-rolled cookies and plays well with color for seasonal occasions.

Seasonal Adaptations

For winter variations, add a 1/2 teaspoon of ground cinnamon or nutmeg to the dry mix for warm spice notes. Swap food coloring for seasonal pastels for spring celebrations or use cocoa powder to create chocolate crinkles for Valentine’s Day. For an adult swapping the oil for a flavored oil (think orange-infused or almond) adds a subtle holiday nuance — use sparingly to avoid changing dough hydration.

Meal Prep Tips

Prepare the dough up to 24 hours ahead and keep it tightly wrapped in the refrigerator — this saves time on baking day. Portion the dough into tablespoon balls and freeze them on a sheet; once solid, transfer to a bag. On baking day, roll frozen portions in powdered sugar (they’ll be firmer and easier to coat) and add an extra minute to the bake time if they’re still icy. Use a small cookie scoop for uniform results when making large batches.

Once you try these colorful crinkle cookies, they’ll likely become your go-to last-minute holiday treat. They’re fast, forgiving, and endlessly customizable — make the colors your own, and enjoy the simple pleasure of sharing something homemade with friends and family.