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