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Christmas Crinkle Cookies

You can turn out several batches of these Christmas crinkle cookies in a hurry, so if you need a last-minute cookie to bring to your cookie exchange, this dessert is a snap to pull together.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 112kcal
Author: Addie Gundry

Ingredients

  • 1 15.25-ounce box vanilla white cake mix (gluten-free)
  • 1 large egg 1 8-ounce container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • Red and green food coloring
  • 1 cup confectioners’ sugar

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • In a large bowl, beat together the cake mix, egg, whipped topping, and vanilla.
  • Divide the dough in half and place one half in a second bowl. Add red food coloring to one bowl and green food coloring to the other. Add more food coloring to each as necessary until you reach the desired color.
  • Put the confectioners’ sugar in a medium bowl. Using a cookie scoop, shape the dough into 2-inch balls and place into the bowl of confectioners’ sugar. Roll around until covered. Place the balls on the baking sheet about 1 inch apart. Bake for 12 minutes, until set.
  • Cool for 5 minutes before serving

Notes

Nutritional value will vary depending on the cake box mix and type of whipped topping. This is based of Truwhip whipped topping and a basic gluten-free cake mix.
Copyright © 2017 by Addie Gundry in Easy Cookie Recipes and reprinted by permission of St. Martin’s Griffin.

Nutrition

Serving: 24g | Calories: 112kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 120mg | Sugar: 16g