Description
These festive St. Patrick’s Day crinkle cookies are soft, chewy, and coated in a sweet powdered sugar crust. Made with a simple cake mix, they’re an easy, no-fail treat that’s ready in minutes!
Ingredients
Scale
- 1 box 15.25 oz white cake mix (about 3 cups)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 teaspoon Kelly green gel food coloring
- 3 tablespoons granulated sugar
- 6 tablespoons powdered sugar
Instructions
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In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil.
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Stir together until a sticky dough forms.
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Add the Kelly green gel food coloring and mix until evenly combined.
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Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Place the granulated sugar in one small bowl and the powdered sugar in another small bowl.
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Use a tablespoon-sized cookie scoop to portion out the dough.
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Roll each scoop of dough into a ball between your hands.
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Roll each dough ball in the granulated sugar until fully coated.
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Next, roll each sugar-coated dough ball in the powdered sugar until completely covered.
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Place the coated cookie dough balls on the prepared baking sheet, spacing them 2 inches apart.
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Bake for 9-12 minutes, until the cookies have spread slightly and the tops are crackled.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
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Transfer the cookies to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 41 minutes