This festive red and green crinkle cookie recipe has been my go-to shortcut for holiday baking when I want dazzling color without a lot of fuss. I first adapted this method the winter I realized I needed two dozen cookies for a last-minute potluck and only had pantry staples: a box of white cake mix, eggs, and oil. The ease of a single-bowl dough that transforms into soft, crackled cookies covered in powdered sugar felt like holiday magic. The texture is tender and slightly cakey with a soft center and crisp, crinkled edges; the sugar coating gives each bite an extra whisper of sweetness and contrast.

What makes these special is how reliably they spread into those pretty crinkles while keeping that melt-in-your-mouth softness when you bite in. Because the dough is so forgiving, they are ideal for baking with kids — the bright gel colors are vibrant with just a few drops, and rolling in powdered sugar is a low-stress, high-joy step. Over the years I’ve brought these to cookie exchanges, family dinners, and school parties; they always vanish first because they look as fun as they taste.

Ingredients

• White cake mix (1 box, 13.25 oz): The base provides structure, sweetness, and a fine crumb. Choose a high-quality brand for better vanilla flavor — I like Duncan Hines or Pillsbury white cake mix for reliable results.
• Eggs (2 large): Bind the dough and add moisture. Use large eggs at room temperature for a smoother dough and more consistent color distribution.
• Vegetable oil (1/3 cup): Keeps cookies tender and delivers a soft, cakey texture. Canola or neutral vegetable oil works best to avoid imparting extra flavor.
• Powdered sugar (1/3 cup) for coating: Creates the snowy crinkle exterior and helps the surface crack attractively in the oven. Sift if it has any lumps.
• Red and green gel food coloring: Gel concentrates color without thinning the batter, giving vibrant holiday shades with only a few drops.

Instructions

Mix the dough: In a large mixing bowl, whisk together the white cake mix, 2 large eggs, and 1/3 cup vegetable oil until a smooth, thick dough forms. The dough should pull away from the sides of the bowl but remain tacky; if it feels dry, add a teaspoon of water at a time. Divide and color: Split the dough into two equal portions. Place each portion in a separate bowl and add gel food coloring — a few drops at first, then more until the color is deep and even. Knead the color into the dough with a spatula or clean hands for thorough distribution. Chill: Cover each bowl tightly with plastic wrap and refrigerate for 30 minutes. Chilling firms the dough so the cookies don’t over-spread and helps the colors set for a clean crackle pattern. Preheat and prepare pans: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even browning. Portion and coat: Scoop tablespoon-sized portions of dough and roll into smooth balls. Place powdered sugar in a shallow bowl and roll each ball generously until fully coated — the powdered sugar layer is essential for the classic crinkle look. Arrange and bake: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 9 to 11 minutes, until the surface is crinkled and the edges are set but the centers still look soft. Avoid overbaking; the cookies will continue to set as they cool. Cool: Allow cookies to rest on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. This helps maintain soft centers and crisp edges.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them from sticking, place parchment sheets between layers. For longer storage, freeze on a tray until firm, then move to a freezer bag or container for up to 3 months. To thaw, transfer frozen cookies to the refrigerator overnight or sit at room temperature for an hour. For a freshly baked texture, warm individual cookies in a 300°F oven for 5 minutes or microwave for 6 to 8 seconds.

Ingredient Substitutions

If you need to adapt, try these swaps: use a gluten-free white cake mix for a gluten-free version (check the brand for reliable results), or replace vegetable oil with melted coconut oil for a subtle tropical note — measure the same volume and cool slightly before adding. To make smaller cookies, use a 3/4 tablespoon scoop and reduce bake time by 1 to 2 minutes. For less sweetness, roll only half of each ball in powdered sugar or dust with a light sift instead of a full coating.

Serving Suggestions

Serve these cookies on a festive platter with sprigs of rosemary or mint for garnish to evoke holiday greenery. They pair beautifully with hot cocoa, coffee, or mulled cider. For cookie exchanges, place red and green cookies in alternating rows or stack them with parchment between layers. These also work as edible gifts — wrap a dozen in cellophane and tie with ribbon for an attractive, homemade present.

Cultural Background

Crinkle-style cookies have been popular in various forms across American holiday baking for decades; many recipes historically fold powdered sugar into dark chocolate or molasses dough to create a crackled surface. The approach of starting with a cake mix is a modern convenience adaptation that preserves the soft texture while simplifying the process. Brightly colored versions have become a beloved part of seasonal celebrations where visual flair is as important as flavor.

Seasonal Adaptations

For winter holidays, use classic red and green. For other occasions, swap colors: pastels for Easter, orange and black for Halloween, or team colors for sports parties. Add 1/2 teaspoon of peppermint extract to the dough for a minty winter twist, or fold in 1/4 cup mini chocolate chips for extra texture (reduce powdered sugar coating slightly to maintain crinkle definition).

Meal Prep Tips

Prepare dough ahead by mixing, dividing, coloring, and shaping into balls, then freeze the uncoated balls on a tray. Once firm, store in freezer bags and bake directly from frozen, adding 1 to 2 minutes to the bake time. For school lunches or grab-and-go snacks, portion into small containers with a napkin to keep them from becoming sticky. This method saves time on busy holiday mornings and ensures you always have fresh-baked personality on hand.

These red and green crinkle cookies are a simple, cheerful way to fill a cookie tin, decorate a dessert table, or make memories with helpers in the kitchen. Give the method a try, tweak the colors, and make the results your own — the technique is forgiving and the payoff is joyful every time.