Crinkle Cookies

I’ve got a fantastic holiday cookie recipe here that uses a cake mix base to simplify things while still delivering that classic “crinkle” top and festive flair. Perfect when I want something fun, colorful, and easy.

Why You’ll Love This Recipe

I love this recipe because it’s so fast and flexible. With a cake mix, whipped topping and eggs, I’m in cookie-baking mode without the fuss. I can colour the dough red and green for a festive look, roll in powdered sugar to get those lovely cracked tops, and have cookies ready for a holiday tray in no time. Plus, I don’t feel chained to complicated steps—just mix, colour, roll, bake, and enjoy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 15.25 ounce vanilla cake mix (gluten free) or funfetti flavor
• 8 ounce container frozen whipped topping, thawed
• 1 large egg
• 1 teaspoon vanilla extract
• Red and green food coloring
• 1 cup confectioners’ sugar (powdered sugar)

Directions

1. Pre-heat the oven to 350 °F (175 °C) and line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, combine the cake mix, the thawed whipped topping, the egg, and the vanilla extract. Mix until fully combined—the dough will be thick.
3. Divide the dough into two portions: colour one portion red and the other green using the food colouring until you get vibrant colours.
4. Scoop out cookie dough balls (about 1 Tbsp each or slightly larger depending on your preferred size) and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
5. Roll each dough ball in the confectioners’ sugar until well coated. This sugar coating will help give the “crinkle” effect as the cookies bake and spread.
6. Bake for about 10 – 12 minutes or until the edges are set and the tops show those signature cracked lines. The centres may still be a little soft—that’s okay.
7. Remove the cookies from the oven, let them sit on the baking sheet for a minute or two, then transfer them to a wire rack to cool completely.
8. Once cooled, store in an airtight container or serve them on a festive platter.

Servings and Timing

This recipe makes approximately 30-36 cookies, depending on how large you scoop them.
Prep time: ~15 minutes (including colouring and rolling)
Bake time: ~10-12 minutes per batch
Total time: ~about 25-30 minutes (not including cooling)

Variations

• I often vary the cake mix flavour: instead of vanilla, I might use funfetti, red velvet, or another flavour just to switch up the look and taste.
• For a different colour scheme, I could choose blue and white for winter, or gold and white for a more elegant occasion.
• I sometimes add a teaspoon of almond extract or a pinch of cinnamon to the dough for extra flavour.
• Instead of just rolling in powdered sugar, I’ll sometimes first roll in granulated sugar then in powdered sugar for a slightly crisper edge.
• If I want larger cookies, I’ll scoop 2 Tbsp dough balls and increase baking time by a minute or two.

Storage/Reheating

• Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. After that they may lose some softness.
• If I make them ahead and store, I prefer to wait to roll in the confectioners’ sugar until just before baking, because the sugar coating can absorb moisture overnight and lose its crisp crackle.
• There’s no reheating required; these are best served at room temperature. If you prefer them slightly warm, you can pop one in the microwave for about 5-10 seconds for a fresh-out-of-the-oven feel.

FAQs

1. Can I use a different size of cake mix or not gluten-free?

Yes, you can use a standard cake mix (not necessarily gluten-free) if you don’t need it to be gluten-free. The one specified is just a preference. If you use a different size, you might need to adjust the amount of whipped topping or egg slightly to get the right dough consistency.

2. What if the dough is too sticky to handle?

If the dough is very sticky and hard to shape, you can chill it in the refrigerator for about 15-20 minutes to firm up. You can also lightly dust your rolling hands or scoop with a little extra confectioners’ sugar to help.

3. Why roll in confectioners’ sugar?

Rolling in powdered sugar gives the cookies their characteristic crackled appearance as they bake and spread. It also adds a sweet-dusty finish that looks festive. Many crinkle cookie recipes highlight this step.

4. Can I freeze the dough?

Yes — you can freeze the un-rolled dough balls (without the sugar coating) for up to 1-2 months. When you’re ready to bake, roll them in confectioners’ sugar and bake directly (you may need an extra minute or two). Chilling the dough ensures better shape and spread control.

5. What kind of whipped topping should I use?

Use a thawed frozen whipped topping (like a standard 8-oz container) as called for. It helps give moisture and softness to the cookie dough. Make sure it’s fully thawed before mixing.

6. Why colour the dough red and green?

Colouring is purely for a festive visual appeal. You can skip the colouring or choose any colours you like. The cookie flavour remains the same.

7. Are these cookies very sweet?

Yes, they are sweet—between the cake mix base and the confectioners’ sugar coating, these are a dessert cookie rather than a lightly sweet snack. If you prefer, you could reduce the sugar coating slightly or serve with unsweetened tea or coffee to balance.

8. Do the cookies spread a lot?

They will spread somewhat, so leaving space is important (about 2 inches between cookies). If you find they spread too much, you can chill the dough balls before baking to reduce spreading.

9. Can I make them small bite-sized?

Certainly. If you use a smaller scoop (like 1 Tbsp or less) you’ll get more cookies per batch and they’ll bake faster (maybe 9-10 minutes). Just adjust spacing accordingly.

10. Can I add mix-ins like chocolate chips or nuts?

Yes—but since the dough is already quite sweet and densely flavoured with the cake mix, I’d keep mix-ins moderate (like a handful of mini chocolate chips or chopped nuts) so they don’t overwhelm the texture or cause excess spreading.

Conclusion

I find these Crinkle Cookies to be one of my go-to quick holiday treats: fast to assemble, festive to present (especially with red/green dough), and reliably tasty. Because I don’t have to whip up buttercream or manage multiple dough steps, I can make them even when I’m short on time. If I’m looking for a cheerful cookie with ease and vibrant looks, this recipe hits the mark.

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