What Is A Crinkle Cookie?

Crinkle cookies have soft centers with crisp cracked edges. When baking, the tops of the crinkle cookies begin to dry out, resulting in a cracked surface. Coating the cookies with sugar helps draw out moisture from their surface, also accentuates the cracks for a \"crinkled effect\" These cookies differ from a regular sugar cookie recipe as they use a cake mix as a base, making them softer and chewier.

Can These Cookies Be Made Ahead Of Time?

Yes! Measure and roll the cookie dough into balls. Line the cookie dough balls up on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. The raw dough can be frozen for up to three months.

Can You Make Cake Mix Cookies With Cool Whip?

Yes, a reader shared an old cake mix cookie hack with me. You can substitute one of the eggs and oil for an 8-oz container of Cool Whip. I tried it, and they were great!

Why Are My Cookies Flat?

A couple of reasons you might have flat cookies. Did you skip the chilling time? Cold cookie batter has less of a chance to flatten when cooking. If baking more than one batch, make sure your cookie sheet has time to cool. A warm cookie sheet will lead to flatter cookies. Using melted butter instead of oil will lead to a flatter, crispier cookie.

What happens if I don’t roll the dough in powdered sugar?

Skipping the powdered sugar will leave the cookies without their signature crinkle effect. For best results, roll the dough generously in powdered sugar before baking.

Easy St. Patrick's Day Cookies

Description

This Easy St Patrick’s Day Crinkle Cookie Recipe is a great baking recipe to do with kids! The festive and fun holiday cookies are made using a boxed cake mix so they couldn’t be easier to make.

Ingredients

Scale

1 box of white cake mix
2 eggs
1/3 cup vegetable oil
Green food color drops or gel
1 cup powdered sugar

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Instructions

Heat oven to 375.
In a large bowl and mix your white cake mix, eggs, vegetable oil, and green food coloring until smooth. I recommend using a stand mixer with a paddle attachment or a hand mixer for the best consistency. Chill dough for 15 to 30 minutes.
Use a 2 tbsp cookie scoop, drop the cookie dough into the powdered sugar, and roll into balls coating the cookie balls completely with powdered sugar.
Place cookies onto a cookie sheet and slightly flatten with the bottom of a glass or cookie cutter.
Place cookies on a baking sheet lined with a silicone mat or parchment paper, and bake for 7–9 minutes. The edges should just start to brown.
Remove from the oven and transfer to cooling racks before serving.

Notes

To keep the powdered sugar from melting away during the baking process, you can roll the chilled dough in granulated sugar first and then a second time in confectioners sugar.

Nutrition

Serving Size: 1 cookie
Calories: 99
Fat: 1
Carbohydrates: 21
Fiber: 1
Protein: 2