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5-Ingredient Crinkle Cookies

Christmas and cookies go together like peanut butter and jelly. But as much as I love baking for the holidays, I don't always have time to stand in the kitchen for hours at a time. That's where these cookies save the day.

Crinkle cookies are fun, gooey, and absolutely the most versatile cookie ever. There are plenty of recipes out there that create these cookies from scratch. But... let me share a little secret with you: This recipe uses box cake mix. And they come out perfect every single time. It cuts down on prep time and the best part about this is that the dough can be made ahead of time and kept in the fridge for 2 or 3 days before you bake them.

Using cake mix also means you can easily make whatever flavor you want - just buy that flavor cake mix! I've made confetti, red velvet, and even pumpkin spice crinkle cookies. That that good.

Chilling the dough is important for these cookies so they don't spread too much. You want them to look light and fluffy with the crinkled powdered sugar.

Gastronomy 101: Chilling cookie dough solidifies the fat, which makes it melt slower than room temperature dough. The slower the fat melts, the better your cookies will hold up and not become flat and spread out.


1 box white cake mix

1/3 cup oil

1/3 cup powdered sugar

2 eggs

Red food coloring

1. Combine cake mix, oil, and eggs in a large bowl.

2. Fold in food coloring. The dough has a thicker consistency and I find it is easier to use your hands.

3. Chill dough in fridge for at least 30 minutes (can be stored in the fridge longer in an air-tight container)

4. Preheat oven to 375.

5. Roll 1-2" balls and coat in powdered sugar

6. Place on a nonstick baking sheet and bake for 9-11 minutes.

Because this is such a simple recipe, it's perfect for baking with kids and having them help! My oldest loves to help fold in the food coloring (& mostly play with the dough!) but it's a great afternoon activity.



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