why make this recipe
These cookies are fast and fun. You only need a box mix and a few common items. They give bright green color for St. Patrick’s Day and still taste soft and sweet. If you like easy party treats, try these easy BBQ sausage appetizers for more quick recipes.
introduction
This recipe makes soft, crinkled green cookies. You mix a white cake mix with eggs and oil, add green gel, chill, roll in sugar and powdered sugar, then bake. The crinkle look comes from the heavy powdered sugar coating and a short bake time. The dough is simple to handle and the cookies come out bright and festive.
how to make Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
- Mix the cake mix, eggs, and oil until the dough is thick and has no dry spots.
- Stir in green gel, a small amount first, then add more until the dough is a bright emerald green.
- Cover and chill the dough for at least 30 minutes so it firms up.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Put granulated sugar in one bowl and powdered sugar in another.
- Scoop 1-tablespoon portions, roll into balls, then roll in granulated sugar. After that, roll each ball heavily in powdered sugar. Place the balls 2 inches apart on the baking sheets.
- Bake 9–12 minutes until the edges set and crinkles form. The centers should stay soft.
- Let cool on the pan for 5 minutes, then move to a rack to cool completely.
Ingredients :
- 1 box white cake mix (15.25 oz)
- 2 large eggs, room temperature
- 0.33 cup vegetable oil
- 0.5 tsp green gel food coloring (or more to desired color)
- 0.25 cup granulated sugar (for rolling)
- 0.5 cup powdered sugar (for rolling)
Directions :
In a large bowl, mix together the cake mix, eggs, and vegetable oil until a thick dough forms with no dry pockets.
Stir in green gel food coloring, starting with a small amount and adding more until the dough reaches a vibrant emerald green.
Cover the bowl and refrigerate the dough for at least 30 minutes to firm it up for rolling.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar into two separate bowls.
Scoop 1-tablespoon portions of dough, roll into balls, then roll first in granulated sugar and then heavily in powdered sugar. Place 2 inches apart on baking sheets.
Bake for 9–12 minutes until edges are set and crinkles form. Centers should remain soft. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
how to serve Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
Serve these cookies on a platter at room temperature. They pair well with milk, coffee, or tea. For a party, place them on a green napkin or mix with other themed treats. You can also stack them in a cookie jar for guests to grab.
how to store Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
Store cookies in an airtight container at room temperature for up to 3 days. Place a sheet of wax paper between layers so they do not stick. For longer storage, freeze fully cooled cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
- Chill the dough well. Cold dough is easier to roll and keeps the cookie shape.
- Use gel food coloring for a bright color without thinning the dough.
- Roll the dough first in granulated sugar for texture, then in powdered sugar for the crinkle look.
- Do not overbake. Take them out when the edges set but centers are soft. They firm up while cooling.
- If the powdered sugar melts too much in the oven, roll the balls extra heavily so they keep a white coating.
variation (if any)
- Add 1/2 cup chocolate chips to the dough for a chocolate-studded version.
- Use a few drops of mint extract instead of plain flavor for a minty twist.
- Make them different shades by splitting dough and adding more or less green gel.
- Swap white cake mix for vanilla or funfetti cake mix for a different look.
FAQs
Q: Can I use egg substitutes?
A: Yes. Use a commercial egg replacer or 2 tablespoons of flaxseed meal mixed with 6 tablespoons water for two eggs. The texture may change slightly.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough up to 24 hours. Bring it back to a slightly workable chill before rolling, or chill longer if too soft.
Q: Why did my powdered sugar melt and disappear on top?
A: The sugar can melt if the coating is too light or the oven is too hot. Roll the dough balls heavily in powdered sugar and bake at the correct temperature. Cooling on the pan helps set the coating.
Q: Can I use liquid food coloring?
A: You can, but liquid color may change dough texture and need more to reach a bright green. Gel color is best for vivid color with less liquid.
Q: How do I keep the centers soft?
A: Watch bake time closely. Remove when edges look set and centers still look slightly soft. Cool on the pan for 5 minutes to finish setting.
Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive cookies are easy to make using a cake mix, and they are soft, crinkled, and vibrant green for St. Patrick’s Day.
Ingredients
- 1 box white cake mix (15.25 oz)
- 2 large eggs, room temperature
- 0.33 cup vegetable oil
- 0.5 tsp green gel food coloring (or more to desired color)
- 0.25 cup granulated sugar (for rolling)
- 0.5 cup powdered sugar (for rolling)
Instructions
- In a large bowl, mix together the cake mix, eggs, and vegetable oil until a thick dough forms with no dry pockets.
- Stir in green gel food coloring, starting with a small amount and adding more until the dough reaches a vibrant emerald green.
- Cover the bowl and refrigerate the dough for at least 30 minutes to firm it up for rolling.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar into two separate bowls.
- Scoop 1-tablespoon portions of dough, roll into balls, then roll first in granulated sugar and then heavily in powdered sugar. Place 2 inches apart on baking sheets.
- Bake for 9–12 minutes until edges are set and crinkles form. Centers should remain soft. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
For best results, chill the dough thoroughly before rolling and baking. Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
