This batch of festive red and green crinkle cookies has been my holiday lifesaver for years. I first discovered this shortcut on a blustery December afternoon when I wanted a colorful platter for a neighborhood cookie swap but had only a half day to bake. Using a white cake mix as the base keeps the texture tender and the flavor bright, while the powdered sugar coating creates those signature crackled tops that feel celebratory with every bite. The kids love helping tint the dough, and the resulting cookies always disappear first from the serving tray.

What makes these especially charming is their simplicity. The dough comes together in minutes, chills briefly to firm up for easy rolling, and bakes into soft centers with slightly set edges. The vibrant red and green colors are achieved with gel food coloring for intense hue without thinning the dough. Over the years I have learned a few small technique notes that keep these cookies reliably crackled, soft, and perfectly festive every season.

Ingredients

• White cake mix (1 box, 13.25 oz): Choose a reliable brand such as Duncan Hines or Pillsbury for consistent structure. The white mix gives a neutral, subtly sweet base that takes color well without changing texture.
• Large eggs (2): Use room temperature eggs for better incorporation and a more tender crumb. Cold eggs can make dough denser and harder to roll.
• Vegetable oil (1/3 cup): Neutral oil like canola or vegetable keeps flavor clean and maintains the soft, slightly chewy interior. Do not substitute with melted butter unless you want a different texture.
• Powdered sugar for coating (1/3 cup): Confectioners sugar creates the classic crackle on top. Keep it loosely packed in a shallow bowl for easy coating.
• Red and green gel food coloring: Gel colors give bright, concentrated tones without thinning the dough. Brands like AmeriColor and Wilton are concentrated so add sparingly until you reach the desired shade.

Instructions

Combine the base: In a large mixing bowl, whisk the white cake mix, two room temperature eggs, and 1/3 cup vegetable oil until a smooth, thick dough forms. Scrape the sides of the bowl with a spatula to ensure no dry cake mix pockets remain. The dough should be pliable but not sticky; if it clings to your fingers add a light dusting of powdered sugar. Divide and color: Divide the dough evenly into two bowls. Using gel food coloring, knead a few drops into one portion for red and a few drops into the other for green. Wear gloves if you prefer cleaner hands. Continue adding coloring sparingly until the hues are vibrant and evenly distributed; gel requires less than liquid dye. Chill for handling: Cover both bowls tightly with plastic wrap and refrigerate for 30 minutes. Chilling firms the dough, making it easier to scoop and roll and improving the final cookie shape. If you skip chilling, the cookies will spread more and lose some of the crinkle effect. Prep for baking: Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone mat. Place 1/3 cup powdered sugar in a shallow bowl for rolling. A small cookie scoop or tablespoon measure helps create uniform cookies. Scoop, roll, and coat: Scoop 1 tablespoon portions of dough and roll into smooth balls with your palms. Roll each ball generously in powdered sugar until completely coated; the sugar should create a white shell that will crackle in the oven. Arrange the coated balls about 2 inches apart to give them space to crinkle. Bake and cool: Bake for 9 to 11 minutes until the tops are set and noticeably crackled and the edges are just beginning to firm. Avoid overbaking; centers should remain soft. Let cookies rest on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely before storing.

Storage Tips

Store cooled cookies in a single layer separated with parchment paper or in an airtight container to maintain the crackled appearance and soft interior. At room temperature they remain fresh for about four days. For longer storage freeze in a heavy-duty freezer bag with parchment between layers for up to three months. To rehydrate slightly stale cookies, warm them in a 300 F oven for 3 to 4 minutes or microwave a single cookie for 5 to 7 seconds; this revives softness without melting the powdered sugar shell.

Ingredient Substitutions

If you want a butter flavor, substitute melted unsalted butter for the vegetable oil one to one, but expect slightly firmer texture and more spread. For a gluten-free option, use a certified gluten-free white cake mix; ensure all other ingredients are gluten-free. To avoid artificial dyes choose natural coloring pastes derived from beet or spinach, though colors will be more muted and may require more pigment. Do not swap powdered sugar for granulated sugar when coating, as granulated will not create the crackled finish.

Serving Suggestions

These are perfect on a holiday cookie platter alongside chocolate-dipped pretzels and spiced nuts. Garnish a tray with fresh rosemary sprigs or cranberries for an extra festive look. They pair nicely with hot chocolate, mulled cider, or a simple whipped cream-topped coffee. For a kid-friendly option, add a small bowl of sprinkles and let youngsters press a few into the powdered sugar before baking.

Cultural Background

Crinkle-style cookies appear in many baking traditions, prized for their cracked, powdered-sugar tops and soft interiors. Traditionally associated with festive occasions, the crackle effect is achieved by rolling dough in confectioners sugar before baking. Using a cake mix base is a modern American shortcut that preserves the classic texture while drastically shortening prep time, making these a contemporary holiday staple in busy households.

Seasonal Adaptations

Adapt the color theme for other holidays: pastels for spring gatherings, orange and black for Halloween, or red and pink for Valentine celebrations. Add a teaspoon of cinnamon or orange zest for winter warmth, or fold in 1 tablespoon of cocoa powder to make chocolate-hued crinkles. You can also sandwich two cooled cookies with a thin layer of frosting or cream cheese for an elevated presentation.

Meal Prep Tips

Make dough up to 48 hours ahead and keep covered in the refrigerator; portion into balls and freeze on a tray until firm, then transfer to a freezer bag. When ready to bake, roll frozen balls in powdered sugar and add a minute or two to the baking time. This lets you produce fresh, warm cookies on demand during the holiday rush without last-minute mixing.

These red and green crinkle cookies are a joyful, dependable addition to any holiday spread. They combine speed, visual appeal, and tender texture into a recipe that welcomes sharing and celebration. Try them once and you will have a new staple for every festive season.