Sometimes I am on it. And sometimes it dawns on me that a month ago I promised to send in two dozen cookies for the teachers tomorrow. Yikes! I know that I am not the only one who needs emergency cookies now and again, right?! That’s when I break out the easiest cookie I know — the crinkle cookie. And just in time for Christmas, I created red and green Christmas Crinkle Cookies. (Also known as Christmas Crackle Cookies.)
These cookies become my go-to so often that I regularly keep a box of cake mix in my pantry, even though I have never once baked a cake. That way as long as I have two eggs, I can make cookies.
Always on the search for fewer artificial ingredients in my family’s life, I was intrigued to discover Pillsbury™ Purely Simple™ cake mix and frostings. The Purely Simple contains simple ingredients with no colors, preservatives or artificial flavors, and it still has that delicious homemade taste. It sounded like the perfect base for my Christmas Crinkle Cookies.
So easy, so quick, so delicious.
Quick and easy Christmas cookies for the teachers.
Christmas Crinkle Cookies
Ingredients
- Pillsbury™ Purely Simple™ White Cake Mix
- 2 Eggs
- 1/3 cup oil
- 1/3 cup powdered sugar
- Red and green food coloring
Mix eggs, oil and cake mix in a large bowl.
Separate dough into two equal amounts.
In small bowls dye one part red and the other part green. The dough has play dough-like consistency, so I found it easiest to mix the colors by hand.
Refrigerate dough for at least 30 minutes to create fluffier cookies.
Roll tablespoon size balls of dough in powdered sugar and place on a Silpat or parchment lined cookie sheet.
Bake for 9-11 minutes at 375 degrees.
What is your favorite dessert to bake at Christmastime?
Christmas Crinkle Cookies
Ingredients
- Pillsbury Purely Simple White Cake Mix
- 2 Eggs
- 1/3 cup oil
- 1/3 cup powdered sugar
- Red and green food coloring
Instructions
-
Mix eggs, oil and cake mix in a large bowl.
-
Separate dough into two equal amounts.
-
In small bowls dye one part red and the other part green. The dough has play dough-like consistency, so I found it easiest to mix the colors by hand.
-
Refrigerate dough for at least 30 minutes to create fluffier cookies.
-
Roll tablespoon size balls of dough in powdered sugar and place on a Silpat or parchment lined cookie sheet.
-
Bake for 9-11 minutes at 375 degrees.
If you love these Christmas Crinkle cookies, you will love these Lemon Crackle Cookies. Same idea, just lemon!
allison says
December 10, 2016 at 2:47 pmCan these be made from a regular cake mix? if so, do you need to alter ingredients?
jen says
December 26, 2016 at 11:50 amYes, they can be made with another cake mix. I just really like the simple ingredients of Pillsbury Simple and they turn out perfect with this mix.
K Ann Guinn says
December 13, 2016 at 2:59 pmI also was wondering how many this recipe makes. Thanks for this easy and festive recipe!
jen says
December 26, 2016 at 11:55 amIt makes more than 2 dozen, but not quite 3 dozen. I think I got 32 cookies the last time I made it. 🙂
gail davids says
December 16, 2016 at 10:27 amdoes it have to be the simply pillsbury or can it be the plain pillsbury brand
jen says
December 19, 2016 at 9:22 amYou can make them with regular Pilsbury too. I just like the simpler ingredients list of the Simply Pilsbury. But they will work (and taste) just as well. Enjoy!
Janette Mehl says
December 17, 2016 at 4:58 pmUnless you are giving cookies to elementary teachers, do not give these or any homemade goodie. Sadly, there have been too many cases, even in elementary school, of baked goods tained with pot or other substances.
jen says
December 19, 2016 at 9:24 amOh my!!! I never want to leave my preschool/elementary school bubble!
jasmine says
December 19, 2016 at 12:38 amI’m intrested in making these for christmas. does anyone know if they are soft or chewy or hard cookies?
jen says
December 19, 2016 at 9:19 amSoft and chewy. Like cake! (Unless you burn them, did that once b/c I was too wrapped up in gift wrapping! LOL!) Enjoy!!!
Debra says
December 24, 2016 at 12:32 pmI did a trial run on these cookies and they turned out more like a brownie. Today I am making another batch but I altered the recipe adding 1/4 cup half & half. Also, after dividing the dough, I added vanilla flavoring to red half and mint flavoring to green. Also I am going to bake at a lower temp because my gas oven runs too ho
Pamela Grove says
January 17, 2019 at 5:43 pmI’m curious how your cookies were after the changes. Did you like them? Instead of a brownie consistency what was the cookie with half and half like? I like the idea of changing flavours also.
Marilyn rodgers says
December 20, 2016 at 12:02 pmIf you use French vanilla cake mix you don’t need to add vanilla flavoring
Brenda Squicquero says
December 20, 2016 at 5:45 pmCan I use chocolate cake mix, minus the food coloring of course?
jen says
December 26, 2016 at 11:42 amFor chocolate crinkles, sure thing! Enjoy!
Barbara says
January 6, 2018 at 8:59 amUse Brownie mix instead…..but add same egg & oil.
kkkk says
December 21, 2016 at 3:44 pmThis recipe is HORRIBLE!!!!!! Sticky and gross. You forgot flour or corn startch. Nasty!!!
jen says
December 26, 2016 at 11:54 amSorry you had trouble with the recipe. The flour is in the cake mix, and every time I have made them they have been delicious. It is sticky when you make the balls of dough, but adding extra powdered sugar helps some. Either way, even with sticky dough they have turned out yummy!
Nancy says
December 23, 2016 at 9:20 amIf you over mix, they tend to be flatter. We also use a version where you omit the oil, use 4 ounces of cool whip, and 3 eggs instead of 2.
Britney says
December 23, 2016 at 9:17 pmHow many drops of food coloring do you typically use in each bowl of dough? I went to the grocery and unfortunately they only had green food coloring so I will only be making green crinkle cookies. Thank you!
jen says
December 26, 2016 at 12:00 pmIt depends on if you are using regular food coloring or gel. I like gel because the color is very concentrated and makes the color turn out more brilliant. With the gel, you only need a couple of drops (2 maybe 3) to get the bright green (for half of the dough). If you use regular food coloring, you will need quite a bit more to be this green (especially for the whole recipe).
Jennifer says
December 24, 2016 at 3:42 amI am stationed overseas and unable to buy Pillsbury™ Purely Simple™ White Cake Mix
but have a great cake mix from scratch. I want to make this recipe but not sure how much mix to use.
Guidance? Thanks ahead for your time.
jen says
December 26, 2016 at 11:58 amOh that’s a good question. I used a 17 oz cake mix. Hope that helps.
Debra says
December 24, 2016 at 12:20 pmI made these cookies and they turned out nice the first time. This time after dividing the dough in half, I am adding vanilla favoring to the red dough and mint flavoring to the green dough. I am remaking these today & I altered the recipe and added 1/4 cup half & half to make the dough more cake like instead of chewy. I am refrigerating for one hour instead of 30 min. Anxious to see how they look and taste!
Debra says
December 24, 2016 at 12:30 pmI did a trial run on these cookies and they turned out more like a brownie. Today I am making another batch but I altered the recipe adding 1/4 cup half & half. Also, after dividing the dough, I added vanilla flavoring to red half and mint flavoring to green. Also I am going to bake at a lower temp because my gas oven runs too hot.
Vicki says
January 4, 2017 at 7:14 amI made lemon flavored cake mix and they were wonderful! I’m going to make my own powdered sugar out of Stevia and get sugar free cool whip and sugar free cake mix. I think these will be great for a diabetic.
Teri says
November 19, 2017 at 7:09 pmdo these cookies freeze well??
jen says
December 20, 2017 at 3:33 pmI am not sure, they never last that long. 🙂
Barbara says
January 6, 2018 at 9:03 amWhen I made them using brownie mix, I froze them (after baking) for 3 months and after defrosting they were still as perfect as when I first baked them.
Susan Parsons says
November 27, 2017 at 9:14 amCan these be frozen before rolling in powdered sugar and baking?
jen says
December 4, 2017 at 1:06 pmI have never tried to freeze them. I often made the dough the day before and then keep it in the fridge overnight, but I haven’t tried freezing them.
Lisa says
December 4, 2017 at 4:43 amJust wondering can I make the batter and leave in fridge overnight? And also I couldn’t find the simple pillsbury so do I just use the same ingredients that you listed? Thanks!
jen says
December 4, 2017 at 9:38 amHi – Lisa, yes, you can leave the batter in the fridge overnight. I do this often. And yes, they can be made with another cake mix brand. I like the Simple Cake mix because it has very few ingredients, but any cake mix will do. Enjoy!
Bryn says
December 14, 2017 at 5:23 pmSo if I use another cake mix, do I use the ingredients on the box or the ingredients that you listed
jen says
December 15, 2017 at 9:49 amYou use the ingredients I listed if you want to make cookies out of a cake mix. If you use what the box says, you will end up with a cake 🙂
Suzanne says
December 15, 2017 at 8:54 amAgree with the other person who said this dough was a sticky mess. Very hard and frustrating to work with. Not worth the time and effort to make these. Sorry. Would not make again.
jen says
December 15, 2017 at 9:52 amSorry you had trouble. I’ve found that different cake mixes make the cookies more or less sticky. Next time try the Pillsbury Purely Simple White Cake Mix, I’ve never had trouble with this one.
Jeanie ford says
December 17, 2017 at 2:47 pmI have made these b4 by using cool whip in them as well it is supposed to keep them softer and about how much powders suger am I supposed to roll them up in after I take them outnofnthw freezer for 30min and what if the dough is not thick enough to roll into a ball
Cindy says
December 19, 2017 at 9:14 pmJust made these tonight and they have come out beautifully! So easy to make. I don’t understand the sticky comments. It was only sticky for mixing, but once refrigerated rolling the balls and then rolling in powdered sugar was a breeze! Will be making these again for sure!
Paula says
December 23, 2017 at 2:59 pmJust made these & they are so yummy.
Katie says
December 31, 2017 at 9:59 amI am out of parchment paper, should I grease the cookie sheet before baking?
Tammy says
September 8, 2018 at 2:26 pmI’ve made chocolate crinkle cookies from scratch, yes they are still sticky when rolling em. Try this…
Don’t chill dough. Put x sugar in a small bowl. Drop tsp dough in the sugar, turn over to coat other side.
Transfer to lightly greased bake sheet and bake as these cookies are directed.
Kelly says
November 20, 2018 at 11:29 pmHi! I just thought you should know these are my elf cookies. My children’s elf on the shelf brought them from the North Pole (I made them) last year and they were a hit so I just made them again for for elf to bring upon his time return. I love to cook but hate to bake, this recipe is perfect for me. I had to try one! They were even better this year! I stuck with pillsbury but used super moist white cake mix instead of the simply stuff. So good. I was in a hurry so I only chilled for 10 minutes in the fridge. Cooked them for 10 minutes. Perfection.
jen says
November 21, 2018 at 2:36 pmWell, you just made my day! I love that they have become part of a tradition with your family. Have a wonderful Christmas season with your Elf. 🙂
Elaine Blevins says
December 2, 2018 at 12:06 amThank you for this recipe my sister used to make these for our family is didn’t know how she done it,she has passed, thank you for sharing! Elaine
jen says
December 3, 2018 at 10:43 amI am sorry for your loss, and I am honored to be part of your family’s Christmas. Merry Christmas.
Crystal Wash says
December 2, 2018 at 4:54 pmHave you ever made a large batch of these before? I need to make a bunch for some client Christmas boxes…14!! I didn’t know if the recipe would still work if I just doubled or tripled the ingredients?
jen says
December 3, 2018 at 10:43 amOh goodness! You have your work cut out for you! I doubled the recipe for a party, but I have never had to triple it. Doubling works fine, I would imagine tripling would as well. But you can defiantly start with doubling them. I hope everyone loves them as much as we do!
Emily Owczykowski says
December 12, 2018 at 3:07 pmI don’t have parchment paper, could I use wax paper or spray the baking pan?
jen says
December 17, 2018 at 12:22 pmI prefer parchment paper or a silicone mat, but if you don’t have either of those I would spray the baking pan. I am not a fan of baking with waxed paper.
Louene says
December 22, 2018 at 2:36 amJust made these tonight. Read all the comments twice! They were easy to make – will be faster on a second run. Nothing was sticky; nothing got burned! I have an electric oven which is usually hot but had to bake these cookies an extra 3 minutes. Started at 9, then 2 more. Took them out but decided to do 3 more minutes after they sat for a minute. I was confused about how to tell if done so just tried a toothpick. I have tasted one and it’s a very good soft cookie. Can I stack these in a tin or will everything get squished?! Loved this recipe!
Meagan says
December 23, 2018 at 8:40 pmI have tried making this recipe twice and both times was a massive fail. Followed it to a T.