This recipe arrived in my kitchen the year I decided to add simple, colorful cookies to the holiday table without spending an afternoon on dough from scratch. It uses a white cake mix as the base and two eggs plus olive oil to transform pantry staples into pillowy, slightly chewy rounds. I first tested it on a flurry of December afternoons when neighborhood kids came by after sledding. The cookies baked up with a delicate crackled surface and a soft interior that feeds a crowd without fuss.

I love these cookies because they are forgiving and joyful. The texture is tender rather than cakey and the powdered sugar coating gives a snow kissed look that is perfect for the season. The color step is deliberately simple so anyone can make red and green variants on the same day. Every year my daughter insists on helping with the coloring and the result becomes an annual memory we share while packing tins for neighbors. These treats are ideal when you want festive presentation and minimal hands on time.

Ingredients

• White cake mix, 13.25 ounce box Use a standard boxed white cake mix without pudding in it for a neutral base. Brands like Pillsbury or Duncan Hines work well. The mix is the backbone that provides structure and the right balance of sugar and leavening.
• Eggs, 2 large Eggs add moisture and help bind the dough while contributing to the tender crumb. Use room temperature eggs for easiest incorporation and more consistent texture.
• Olive oil, 1/3 cup I prefer light olive oil for a neutral flavor profile. Vegetable oil works too. The oil keeps the cookies soft and extends shelf life.
• Powdered sugar, 1/3 cup plus extra for coating Powdered sugar in the dough adds delicate sweetness and the extra coating creates the signature crinkle effect and a snowy appearance.
• Red food coloring A few drops or a toothpick of gel coloring creates vivid red without thinning the dough. Use gel if you want stronger color without adding liquid.
• Green food coloring Same approach as red. Keep a separate toothpick for each color so the hues stay pure.

Instructions

Preheat oven and prepare pan: Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat or coat it with non stick spray. Proper lining prevents sticking and helps cookies spread evenly. Position racks in the center of the oven for even heat circulation. Mix the dough: In a large mixing bowl combine the entire box of cake mix with 2 large eggs and 1 3rd cup olive oil. Stir with a Danish dough whisk or a large mixing spoon until all dry streaks disappear and the dough comes together. Avoid electric mixers which may make the batter too dense and warm the dough. Divide and color: Split the dough evenly into two bowls. In the first bowl add red food coloring a little at a time using a clean toothpick until you reach the desired shade. In the second bowl repeat with green using a different toothpick. Mix each bowl until the color is consistent and there are no uncolored streaks. Scoop and coat: Using a small cookie scoop or a spoon portion out dough into balls roughly 1 1 2 tablespoons each. Roll each ball lightly between your palms to smooth the surface then roll in powdered sugar until well coated. Set on the prepared sheet leaving about 1 1 2 inches between each ball so they can spread without touching. Bake: Bake in the preheated oven for 9 to 12 minutes. Look for the outer surface to set and the center to be slightly soft. The powdered sugar will crack during baking creating the crinkle appearance. Rotate the pan halfway through if your oven has hot spots. Cool and finish: Allow cookies to cool on the cookie sheet for about 2 minutes. Transfer to a wire cooling rack to finish cooling. Cookies firm up as they cool but stay tender in the center. Store in an airtight container once fully cooled.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days without losing tenderness. Layer parchment between layers to prevent sticking and maintain the powdered sugar coating. For longer storage freeze cooled cookies in a single layer on a tray until firm then transfer to a freezer safe container. Thaw at room temperature before serving. If you need to refresh the exterior dust lightly with powdered sugar after thawing for that fresh crinkle look.

Ingredient Substitutions

If you prefer to avoid olive oil use the same volumes of vegetable oil or light flavored canola oil. To reduce sugar slightly experiment with a cake mix labeled lower sugar though texture will change. For a dairy free version check cake mix labels carefully because some mixes include milk solids. For gluten free try a gluten free white cake mix with similar weight though you may notice a slightly different crumb. Use liquid food coloring sparingly because it can slightly loosen the dough.

Serving Suggestions

Arrange cookies on a festive platter with sprigs of fresh rosemary to mimic evergreen. They pair nicely with hot chocolate or a bright citrus tea which cuts the sweetness. For gifting stack them in small tins separated by parchment and tie with ribbon. For a dessert buffet place alongside brownies and spiced cookies to give guests a variety of textures. Add a dusting of extra powdered sugar just before serving for a fresh snow dusted look.

Cultural Background

Crinkle style cookies are popular in many holiday traditions because the powdered sugar crackle gives a snowy, festive look. The method of using a boxed cake mix to make quick cookies became common in home baking as a time saving hack that still yields tender results. Variations exist around the world where cooks adapt color and flavor to suit local festivities. This particular approach merges convenience with visual appeal which is why it has spread into holiday cookie repertoires.

Seasonal Adaptations

For winter use red and green food coloring as shown. For Valentine celebrations use shades of pink and red and for Easter swap to pastel tones. You can add 1 4 teaspoon of almond extract for a warm nutty note or fold in a handful of mini chocolate chips for a richer option. To create a two tone swirl gently press two colored doughs together before rolling in powdered sugar.

Meal Prep Tips

Make a double batch and freeze half of the dough shaped into balls so you can bake fresh cookies later. Portion dough onto a lined tray and freeze until firm then transfer to a labeled freezer bag. When ready bake from frozen adding a minute or two to the bake time. This keeps your holiday schedule flexible and ensures you always have fresh cookies for unexpected guests.

These cookies are small pleasures that require little time and provide big seasonal cheer. Whether you are a busy host, a family baker, or looking for a last minute gift these bright crinkle cookies are an accessible and beloved option. I hope they become part of your holiday ritual and bring the same warm memories to your kitchen that they brought to mine.