This recipe for Christmas Crinkle Cookies has been my holiday secret for years: an easy, reliable way to produce soft, tender cookies with that classic cracked, powdered-sugar finish without fussing over complicated doughs. I first discovered this approach during a busy December when I needed a quick bake that still felt homemade; a single box of white cake mix, two eggs and a splash of oil turned into festive cookies that disappeared in minutes at family gatherings. They’re lightly cakey, not overly sweet, with a delicate melt-in-your-mouth texture that’s perfect for dunking in hot cocoa.

I love making these with my children because the process is simple enough for little hands to help color dough and roll balls in powdered sugar — and the results are always photogenic and crowd-pleasing. The color can be dialed up or down with gel food coloring; a little goes a long way. The cookies are forgiving: if the dough is a touch soft, a brief chill solves it; if it’s slightly dry, a splash more oil or a tablespoon of milk smooths things out. These are the kind of cookies you can pull together on a rainy afternoon with pantry staples and still get rave reviews from friends and neighbors.

Ingredients

• White cake mix (1 box, 13.25 oz): Use a standard boxed mix such as Pillsbury or Duncan Hines for best texture; the premixed leavening and sugar create the signature cakey bite. Avoid "just add water" varieties marked for puddings, which change texture.
• Eggs (2 large): Room-temperature eggs incorporate more evenly and help the dough bind without becoming heavy. If eggs are cold, give them 10 minutes on the counter.
• Olive oil (1/3 cup): I prefer light or extra-light olive oil for a neutral flavor and moist crumb; you can substitute canola or vegetable oil cup-for-cup if you want a completely neutral profile.
• Powdered sugar (1/3 cup + extra for coating): Incorporated into the dough for a tender crumb and used liberally for the classic crinkle exterior — keep about 1/2 to 3/4 cup extra on hand for rolling.
• Red and green food coloring: Gel or concentrated paste gives the brightest hues without adding liquid; use toothpicks to transfer color to keep shades clean and controllable.

Instructions

Preheat & Prepare: Preheat the oven to 3756F. Line a cookie sheet with parchment paper or a silicone mat, or lightly coat with nonstick spray. Position oven racks in the center for even browning. Mix the dough: In a large mixing bowl, combine the 13.25-ounce white cake mix, 2 large eggs, and 1/3 cup olive oil. Stir with a Danish dough whisk or a sturdy wooden spoon until no dry pockets remain and the mixture forms a soft, slightly sticky dough. Avoid using a high-speed electric mixer — it can make the batter too dense and warm, which affects texture. Divide & Color: Divide the dough evenly into two bowls. Using a clean toothpick for each color, add a small amount of red food coloring to one bowl and green to the other. Stir with a spoon until the color is evenly distributed — gel food colors will reach intensity quickly, so add a little at a time to avoid overshooting. Portion: Use a small cookie scoop or a tablespoon to portion the dough into balls about 1 1/2 tablespoons each. Roll each scoop quickly between your palms to smooth, then roll each ball generously in powdered sugar until well coated. Space & Bake: Place the coated balls on the prepared sheet, leaving about 1 1/2 inches between each to allow spreading. Bake in the preheated oven for 9 to 12 minutes, until the cookies are set around the edges and show the classic cracked top; they should still be soft in the center. Cool & Finish: Allow cookies to cool on the sheet for 2 minutes so they firm up slightly, then transfer to a wire rack to cool completely. Powdered sugar will stay white and pretty if rolled right before baking — if you double-coat, do it quickly and gently to maintain the crinkle pattern.

Storage Tips

Store cooled cookies in a single layer or separated with parchment in an airtight container at room temperature for up to 3 days to preserve the powdered-sugar finish. For longer storage, place in a freezer-safe container and freeze for up to 3 months; thaw at room temperature on a rack to avoid condensation. If you refrigerate, let cookies come to room temperature before serving for the best texture. To revive slightly stale cookies, warm them 6-8 seconds in the microwave or 3-4 minutes in a 3006F oven.

Ingredient Substitutions

If you don’t have a white cake mix, a box of yellow or French vanilla will work and will yield a slightly richer taste. Swap olive oil 1:1 with canola or vegetable oil for a totally neutral flavor. For egg alternatives, use a commercial egg replacer or 1/4 cup applesauce per egg, but expect a softer, less cakey texture. If you need gluten-free, use a certified gluten-free white cake mix and confirm other ingredients are GF.

Serving Suggestions

Serve these cookies on a festive platter dusted with extra powdered sugar or alongside peppermint bark and spiced nuts for a holiday cookie tray. They pair beautifully with hot chocolate, mulled wine, or coffee. For a decorative touch, sandwich two cookies with a thin layer of buttercream or marshmallow fluff. Smaller bite-sized cookies also work well on dessert buffets where guests graze between courses.

Cultural Background

Crinkle cookies have an old-fashioned charm tied to mid-20th-century American baking — versions appear in family cookbooks and church bake sales across the country. The crinkled, powdered-sugar finish is a visual hallmark and evokes snowy, wintry imagery, which is why colored versions became popular for holidays like Christmas. Variations exist worldwide: some are cocoa-based, others use citrus or nut extracts, but the hallmark cracked top and tender interior remain constant.

Seasonal Adaptations

Change the colors or flavors to match seasons: pastel food coloring for Easter, orange and black for Halloween, or red and pink for Valentine’s Day. Add a teaspoon of peppermint extract for a wintery bite, or fold in a tablespoon of cocoa powder to the dough for chocolate crinkles. Sprinkle with edible glitter or sanding sugar for a more festive look when serving to guests.

Meal Prep Tips

To prepare ahead, bake cookies and freeze in single layers separated by parchment; pop frozen cookies into gift boxes or trays as needed. You can also portion and color the dough, then freeze scooped balls on a sheet pan; once solid, transfer to a freezer bag and bake straight from frozen with an extra minute or two of bake time. This makes last-minute hosting effortless and keeps the powdered-sugar exterior fresh.

These cookies are a tiny holiday miracle: minimal effort, maximum delight. Gather the kids, put on some music, and let the colorful dough bring a little extra cheer to your kitchen this season. Happy baking and enjoy sharing these bright, crackled bites with the people you love.