This recipe for Christmas crinkle cookies has been a holiday lifesaver for me for years. I first stumbled across the idea during a frantic cookie-baking day when I had a box of white cake mix and a burning desire to make something festive but quick. What started as an experiment became an annual tradition: bright red and green crinkle cookies that are soft, slightly chewy in the center, and dusted with a snowy coating of powdered sugar.

I love these for their simplicity and how approachable they are for bakers of all levels. The texture is tender because the cake mix creates a light crumb structure, while the olive oil keeps the cookies moist without needing butter. The visual payoff is undeniable—each cookie cracks open in pretty white veins against the colored dough, and they always disappear first at parties. My kids still argue over who gets the reddest cookie, and I often bring a platter to neighborhood cookie swaps because they travel well and require almost no intricate decorating.

Ingredients

• White cake mix: 1 (13.25 ounce) box. I usually use Duncan Hines or Pillsbury for consistent results. The pre-blended leavening and sugar give the cookies a tender crumb and reliable rise.
• Eggs: 2 large eggs at room temperature. Room-temperature eggs incorporate more smoothly and help the dough bind evenly.
• Olive oil: 1/3 cup. Use a mild-tasting extra virgin or light olive oil so the flavor doesn’t overpower the cookie. The oil keeps the dough moist and yields a slightly tender chew.
• Powdered sugar: 1/3 cup for the dough plus an additional 1/3 to 1/2 cup in a shallow bowl for coating. Confectioners’ sugar creates the classic snowy crinkle finish.
• Red and green food coloring: Gel or liquid works; I recommend gel for more vibrant color with less added moisture. Use separate toothpicks for each color to avoid cross-contamination.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a cookie sheet with parchment paper or use a silicone baking mat. If you don’t have either, lightly coat the sheet with nonstick baking spray. Preheating ensures immediate oven spring and consistent cracking on the surface. Mix the dough: In a large mixing bowl, combine the white cake mix, 2 large eggs, and 1/3 cup olive oil. Use a Danish dough whisk or a large spoon to mix until everything is fully incorporated and a slightly sticky dough forms. Avoid an electric mixer; overworking can make the dough too dense. The dough should be easy to scoop but hold its shape. Divide and color: Divide the dough equally into two bowls. In one bowl, add red food coloring a drop at a time (or a toothpick of gel coloring) until you reach the desired shade. In the second bowl, do the same with green. Mix each bowl thoroughly so the color is uniform. If using gel coloring, a toothpick per color is usually enough for vibrant hues. Portion the cookies: Using a small cookie scoop, portion the dough into balls about 1 1/2 tablespoons each. You can also measure with a tablespoon and shape with your hands. Roll each ball lightly between your palms so they’re smooth. Coat in powdered sugar: Place powdered sugar in a shallow bowl and roll each dough ball until thoroughly coated. The sugar layer will crack as the cookie spreads and bakes, creating the classic crinkle look. Be generous but shake off excess before placing on the prepared sheet. Arrange and bake: Place cookies on the sheet spacing about 1 1/2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 12 minutes. Look for set edges and tops that are cracked; the centers should still be slightly soft to the touch. Baking time will vary by oven—rotate the pan once if your oven has hot spots. Cool: Let the cookies cool on the cookie sheet for 2 minutes to firm up, then transfer to a cooling rack to cool completely. The short rest on the hot sheet helps the cookies finish cooking without over-browning in the oven.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer sheets of parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag and seal. Thaw at room temperature for 30 to 60 minutes before serving. If the powdered sugar looks damp after thawing, sprinkle a little fresh confectioners’ sugar before serving to restore the crinkle contrast.

Ingredient Substitutions

If you prefer a dairy-free or refined-sugar-free option, choose a certified dairy-free cake mix and use powdered sugar substitute that fits your dietary needs. To make them gluten-free, select a labeled gluten-free white cake mix; note that crinkles may spread differently. Swap olive oil for a neutral vegetable oil if you want a completely neutral flavor, or use melted coconut oil for a slightly tropical hint. For flavor variations, add 1/2 teaspoon vanilla or peppermint extract to the dough—start small as extracts are concentrated.

Serving Suggestions

Serve these cookies on a festive platter with sprigs of fresh rosemary for a pine-like scent, or arrange them in alternating red and green rings for visual appeal. They pair well with hot cocoa, spiced tea, or an after-dinner espresso. For cookie exchanges, layer them between parchment squares in a decorative tin. They also make cute edible gifts when packaged in cellophane with a ribbon.

Cultural Background

Crinkle cookies have roots in various European and American holiday baking traditions, often celebrated for their dramatic cracked tops that signify a tender interior. While the classic chocolate crinkle dates back decades, using a boxed cake mix for colored holiday versions is a modern shortcut that became popular as convenience baking grew in the mid-20th century. This approach keeps the look and feel of homemade baking while reducing the time and steps involved.

Seasonal Adaptations

For winter celebrations, add a pinch of ground cinnamon or nutmeg to the dough for warmth. Swap the colors seasonally: pastel hues for spring, orange and brown for autumn gatherings, or use gold and navy for New Year’s. You can also press a few festive sprinkles into the tops of the sugar-coated dough balls before baking for extra sparkle—use heat-safe, non-melting sprinkles so they retain color.

Meal Prep Tips

Make the dough up to one day ahead; store tightly covered in the refrigerator. When ready to bake, let the chilled dough soften slightly at room temperature for 10 minutes, then scoop and roll. For large batches, bake in 2 to 3 sheets, rotating pans halfway through the bake time to ensure even browning. Use parchment to streamline cleanup and enable quick cooling without sticking.

These cookies combine simplicity and holiday cheer—give them a try this season and make them your own. Whether you’re making a quick batch for a school party or a dozen for your neighbor, they deliver festive flavor with minimal fuss. Happy baking and enjoy the moments shared over a plate of warm crinkle cookies.