Green Crinkle Cookies Recipe

I didn’t plan on falling in love with a cookie that starts with a cake mix. Honestly, I used to be one of those people who thought shortcuts meant you were somehow cheating. Then life got busy, I got tired, and I realized good cookies are good cookies no matter how they begin.

The first time I made these Green Crinkle Cookies, it was for a last minute holiday get-together. I needed something festive, fast, and hard to mess up. These checked every box, and now I make them way more often than I probably should.

They’re soft, slightly chewy, and covered in that powdered sugar crackle that makes them look fancy even though they’re incredibly low effort. That contrast between the bright green and snowy white coating just makes people smile before they even take a bite.

And that’s really why I keep making them. Not because they’re trendy. Because they make people weirdly happy.

Ingredients I Used for the Recipe

• 1 box white cake mix (about 3 cups) – This is the base of the whole recipe and gives the cookies their soft, cake-like texture without measuring a dozen dry ingredients.
• ⅓ cup vegetable oil – Keeps the cookies moist and tender. I’ve swapped in melted butter before when I wanted a slightly richer flavor.
• 2 eggs (room temperature) – Helps bind everything together and gives structure so the cookies don’t fall apart.
• ¼ teaspoon Kelly green gel food coloring – This is what gives that bold, festive color. Gel works better than liquid because it doesn’t thin the dough.
• 3 tablespoons granulated sugar – This is the first coating. It helps create that signature crinkle texture while baking.
• 6 tablespoons powdered sugar – The second coating that creates the snowy finish and those beautiful cracks.

How to make Green Crinkle Cookies?

Step 1 – Mix the Dough

I start by dumping the cake mix, oil, and eggs into a medium bowl. No need to overthink this part. I use a spatula and just stir until everything comes together into a thick, sticky dough.

It looks a little messy at first. That’s normal. Keep mixing and it smooths out.

Step 2 – Add the Green Color

I add a small amount of gel food coloring, then fold it in slowly. The color deepens as you mix, so I try not to go overboard right away. You can always add more, but you can’t take it out.

At this stage the dough already looks fun, which is usually when someone walks into the kitchen asking what I’m making.

Step 3 – Chill the Dough

This part matters more than I expected the first time I made these. I cover the bowl and chill it in the refrigerator for about 30 minutes.

Skipping this step makes the dough too sticky to handle. I learned that the hard way and ended up with green hands for hours.

Step 4 – Prep the Oven and Baking Sheet

I preheat the oven to 350°F and line a baking sheet with parchment paper. The parchment keeps the cookies from sticking and also makes cleanup easier, which I always appreciate.

While the oven heats, I take the dough out so it’s easier to scoop.

Step 5 – Roll Into Balls

I scoop about a tablespoon of dough and roll it into one-inch balls. They don’t have to be perfect. Slightly uneven actually looks more homemade.

If the dough sticks, I lightly dust my hands with powdered sugar. Works every time.

Step 6 – Coat in Granulated Sugar

Each dough ball gets rolled first in granulated sugar. This layer helps create that classic crinkle texture once the cookies bake and spread.

It feels like an unnecessary extra step, but it really does make a difference.

Step 7 – Coat in Powdered Sugar

After that, I roll them generously in powdered sugar. I mean generously. The thicker the coating, the more dramatic the cracks look later.

This is where they start looking like little snowballs.

Step 8 – Arrange on the Baking Sheet

I place them about 2 inches apart because they spread while baking. Not a lot, but enough that they need breathing room.

At this point they still look round and puffy. That changes quickly in the oven.

Step 9 – Bake

I bake them for 9 to 12 minutes. I usually check at the 10 minute mark because ovens can be unpredictable.

The cookies are done when the tops have cracked open and the centers look set but still soft.

Step 10 – Cool Completely

I let them cool on a wire rack before touching them. They firm up as they cool, and moving them too soon can cause them to fall apart.

This waiting part is the hardest. They smell amazing.

What I Noticed After Making These More Times Than I Can Count

These cookies disappear fast. Faster than chocolate chip sometimes, which surprised me. I think it’s because they feel seasonal and special even though they’re incredibly simple.

I’ve made them for school events, casual dinners, and one time just because I wanted to bake something cheerful on a gray afternoon. They work for all of it.

They stay soft for days, which makes them great for making ahead. Actually, I think they taste even better the next day once the texture settles.

I also realized these are the kind of cookies people ask about. Not in a polite way. In a “wait, how did you make these?” way.

And when I tell them it starts with cake mix, there’s always a pause. Then they ask for the recipe anyway.

Tips

Don’t Skip Chilling the Dough

This keeps the cookies from spreading too much and makes rolling them possible. Warm dough equals sticky chaos.

Use Gel Food Coloring Instead of Liquid

Gel gives you a bold color without changing the texture. Liquid coloring can make the dough too soft.

Be Generous With the Powdered Sugar

Lightly dusted cookies won’t crack the same way. A thick coating creates that dramatic crinkle look.

Watch the Bake Time Closely

Overbaking turns them dry. You want the centers soft. They continue setting as they cool.

Try Butter Instead of Oil for a Richer Flavor

I swap melted butter in sometimes when I want a slightly more homemade taste. Both versions work, just depends on mood.

Let Them Cool Before Judging Them

Fresh out of the oven they’re fragile. Give them time and they settle into that perfect chewy texture.

These Green Crinkle Cookies are one of those recipes I didn’t expect to keep, but now I can’t imagine not having them in my rotation. They’re easy, colorful, a little nostalgic, and somehow still feel special every time I make them.

And if you’re anything like me, you’ll start out baking them for a holiday and then catch yourself making them randomly in the middle of the year just because you can.