Quick and fun cookies for St. Patrick’s Day.
introduction
These bright green crinkle cookies are easy and fast. They use one box of cake mix and a few pantry items. If you like simple cookie recipes, try our brown sugar rhubarb cookies recipe for another easy treat.
why make this recipe
You will make a lot of cookies with little work. The dough is quick to mix. Chilling helps shape neat balls. The powder sugar gives a pretty crinkle look. Kids and guests will love the color and soft center.
how to make Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
Make the dough, chill it, roll in sugar, and bake. Mix cake mix, eggs, and oil until no dry spots remain. Add green gel until you reach a deep green. Chill the dough for at least 30 minutes so it rolls well. Roll dough into balls, coat in granulated then powdered sugar, and bake until the edges set and tops crack.
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 at room temperature. Arrange on a plate for a party or put in a small box for gifts. They pair well with milk, coffee, or tea.
how to store Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed 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 so the balls roll cleanly and hold shape.
- Use gel food coloring for a bright color without thinning the dough.
- Roll first in granulated sugar to give texture, then coat in powdered sugar for the crinkle look.
- Do not overbake; take them out when edges are set and centers still soft.
variation (if any)
- Add 1/2 cup white chocolate chips or green sprinkles to the dough for extra fun.
- Use mint extract (1/4 tsp) for a minty twist.
- Try a different cake mix flavor and match the food color for other holidays.
FAQs
Q: Can I use a different cake mix?
A: Yes. You can use yellow or vanilla cake mix. White mix keeps the color best.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough for up to 24 hours before rolling and baking.
Q: Why did my cookies spread too much?
A: Make sure dough is chilled and do not over-oil. Also space cookies 2 inches apart on the sheet.
Q: Can I use liquid food coloring?
A: You can, but liquids may change dough texture. Gel coloring gives the best bright color without changing dough.
Q: How do I keep powdered sugar from melting?
A: Let cookies cool a bit on the pan, then transfer to a rack. Heavy coating of powdered sugar helps keep the look.
Easy St. Patrick’s Day Cookies (Cake Mix Crinkle Recipe)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and fun green crinkle cookies, perfect for St. Patrick’s Day celebrations!
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
- 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.
- 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
Chill the dough well so the balls roll cleanly and hold shape. Do not overbake; take them out when edges are set and centers still soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
