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    Home > Recipes > Cookies

    Festive Almond Crinkle Cookies

    Published: Dec 18, 2014 | Updated: Oct 4, 2022

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    These Festive Almond Crinkle Cookies are incredibly soft and chewy. A warm vanilla almond flavor makes these cookies as delicious as they are easy!

    Jump to Recipe

    12 Days of Christmas Cookies

    Festive Almond Crinkle Cookies arranged on wooden surface

    My mom made these red and green crinkle cookies every year along with chocolate crackles! They were a nice break from the more labor-intensive rolled cookies like gingerbread or sugar cookies.

    Made with just four ingredients, they were by far the easiest cookies on the list! Let these Festive Almond Crinkle Cookies be an easy, colorful addition to your Christmas cookie platter or gift box!

    Table of Contents
    • Ingredients Needed:
    • Tips for Successful Almond Crinkle Cookies:
    • Make Almond Crinkle Cookies your own:
    • Frequently Asked Questions
    • Chef Lindsey's Recipe Tips
    • Recipe
    • Comments
    YouTube video

    Ingredients Needed:

    • White Cake Mix: It must be 16.5 oz and I prefer this brand.
    • Whole Eggs: Eggs are the emulsifier for the oil and add a little extra richness and chew.
    • Canola Oil: I prefer a neutral vegetable oil like canola oil here but you could also use grapeseed oil or melted coconut oil
    • Almond Extract: McCormick makes a good cost conscience almond Extract but Nielsen Massey's is my favorite!
    • Food Coloring: I used red and green, but the choice is yours! It is also optional. But, it will put the festive in the Festive Almond Crinkle Cookies.
    • Confectioner's Sugar: Also called powdered sugar or 10x because it is ground ten times finer than regular sugar.
    Festive Almond Crinkle Cookies stacked top view

    Tips for Successful Almond Crinkle Cookies:

    1. There are different sizes of cake mix boxes out there. I know this because I accidentally bought a small one and my dough was super oily and I had to throw it out. Tear. Make sure you pick up a 16.5 ounce box. I used Duncan Hines.
    2. I prefer the liquid food coloring to the gel food coloring in this recipe. The liquid disperses better in the batter. To get the right color with the gel, you had to use so much I could taste it. Blech! It was also difficult to incorporate, so I ended up over-mixing my batter. Again, another batch wasted.
    3. When I say generously roll your dough in powdered sugar, I do mean GENEROUSLY! As in powdered sugar is caked on the ball and there is powdered sugar all over your hands, the counter and the cookie sheet.
    4. The cook time will drastically alter the texture of your almond crinkle cookies. If you do not want dry, cakey cookies, then watch them!
    Festive Almond Crinkle Cookies stacked interior texture

    Make Almond Crinkle Cookies your own:

    • Flavorings: I added ½ teaspoon of almond extract to really pop the flavor! I’ve also tried ½ teaspoon of vanilla extract, which is delightful, and I plan to try peppermint next year!
    • Texture: The texture of the almond crinkle cookies is easily customizable as well. The longer you bake them, the cakier they become. They are made with cake mix after all!
    • Mix-Ins: Mix in chopped almonds or dried fruit for more added texture.
    Festive Almond Crinkle Cookies red and green cookies on wood

    Frequently Asked Questions

    How do you store crinkle cookies?

    I store them in an airtight container at room temperature or frozen. I find the refrigerator dries them out faster and they lose their chewiness.

    How long will Festive Almond Crinkle Cookies Keep?

    These chewy almond crinkle cookies will keep up to 7 days at room temperature or several months frozen. They are best when consumed within 3 days when stored at room temperature. They gradually dry out and lose their chewiness.

    Can you freeze crinkle cookies?

    You can freeze the baked cookies for up to 2 months. I do not suggest freezing the unbaked dough. I found that it did not bake the same.

    Can you make a larger batch?

    You can make as large a batch of these festive almond crinkle cookies as you would like; however, I will caution that they are best bake immediately after mixing. Only make as many as you can bake that day.

    Do crinkle cookies ship well?

    These cookies ship wonderfully. Package in a decorative tin or just place in a zip-top bag in a mailer box. They keep for 7days and they stay chewy for almost as long. The larger the cookie, the longer they stay chewy!

    Chef Lindsey Farr

    Chef Lindsey's Recipe Tips

    These cookies really are so easy! The only thing to know is the dough is best baked right after mixing. These are not the cookies to have frozen dough balls in the freezer ready to bake!

    These Festive Almond Crinkle Cookies are for the tenth day of my 12 Days of Christmas Cookies 2014! You won't want to miss the No Bake Gingersnap Brandy Balls, Chocolate Pecan Tassies, Molasses Sugar Cookies, Old Fashioned Gingersnaps, Peanut Butter Blossoms, Old Fashioned Oat Lace Cookies, Raspberry Linzer Cookies, Holiday Bark or Cherry Pecan Cookies!

    Recipe

    Festive Almond Crinkle Cookies red and green cookies on wood

    Festive Almond Crinkle Cookies

    Chef Lindsey
    These Festive Almond Crinkle Cookies are incredibly soft and chewy and impossibly easy! A warm vanilla almond flavor makes these cookies as delicious as they are easy!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 10 minutes
    Cook Time 9 minutes
    Total Time 19 minutes
    Course Dessert
    Cuisine American
    Servings 24 Cookies
    Calories 119 kcal

    Ingredients
     

    • 16.5 oz white cake mix
    • 2 eggs
    • ½ cup canola oil
    • ½ teaspoon almond extract (or vanilla extract)
    • Powdered sugar
    • Food Coloring if desired
    US Customary - Metric

    Instructions
     

    • Preheat your oven to 350° and line two baking sheets with parchment paper. Place about ½ cup powdered sugar in a bowl and set aside.
    • In a medium bowl mix together the cake mix, eggs, oil and extract until few lumps remain.
    • If you are going to add food coloring, do so now; mix to combine. I divided my dough in half and then colored half green and half red.
    • Roll dough into balls, approximately 1.5 inches across, and then roll in powdered sugar until they are generously coated. Place on cookie sheet about 2 inches apart. The dough is very soft and will not stay in ball form, which is fine.
    • Bake in preheated oven for 7-11 minutes. 7 for very soft, underbaked cookies and 10-11 for cakier, lighter cookies.
    • Let cool 5 minutes on baking sheet and then remove to a wire rack to cool completely.

    Video Instructions

    YouTube video
    Keyword chewy cookies, Christmas, christmas cookies, easy cookies, holiday desserts
    Tried this recipe?Mention @cheflindseyfarr

    Before You Go!

    Check out our other delicious, chef-developed recipes for Cookies!

    Festive Almond Crinkle Cookies Dark Background
    Festive Almond Crinkle Cookies Purple Border
    These Festive Almond Crinkle Cookies are easy, fast and only require 4 ingredients! A recipe that is perfect for Christmas or any time of year!
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    Recipe Rating




    Comments

    1. Jill says

      December 09, 2019 at 11:10 am

      The flavor is great! I used the almond for the green and peppermint for the pink.... But I'm having trouble getting the color bright for the pink. Looks more mauve following the 12 red, 4 blue suggestion by McCormick. Any suggestions? Delicious- Thank you!!!

      Reply
      • Lindsey says

        February 10, 2020 at 5:45 pm

        Just keep adding red 🙂

        Reply
    2. Kaitlyn says

      December 11, 2018 at 11:42 pm

      Does it have to be canola oil?

      Reply
      • Lindsey says

        December 12, 2018 at 6:51 pm

        No but I use vegetable oil in order not to add flavor.

        Reply
    3. Kayle (The Cooking Actress) says

      December 21, 2014 at 2:30 pm

      oooooh la la such pretty cookies!!!!

      Reply
      • Lindsey says

        December 21, 2014 at 7:33 pm

        Thanks, Kayle!

        Reply
    4. David @ Spiced says

      December 19, 2014 at 1:33 pm

      Gosh...I need more cookie posts from you, Lindsey! How about you plan a "Baker's Dozen of post-Christmas Cookies" series. I could get into that for real. Also, your cupcakes called, and they are lonely. They don't feel the love anymore. I even caught one of them crying. shame, shame...

      😉

      Reply
      • Lindsey says

        December 21, 2014 at 7:24 pm

        You seriously make me laugh like nobody's business! HI-larious! I was just thinking the other day that I miss making cupcakes! I came up with 2 fabulous ones for Christmas but there was no time! Sadness.

        Reply
    5. marcie says

      December 19, 2014 at 11:45 am

      These are so pretty and colorful, and I love the sound of the almond flavor! A very nice change from chocolate crinkles indeed!

      Reply
      • Lindsey says

        December 21, 2014 at 7:21 pm

        Thanks, Marcie! It is nice to break it up...plus then you feel justified having a red, a green AND a chocolate!

        Reply
    6. Alice @ Hip Foodie Mom says

      December 19, 2014 at 12:56 am

      I have never baked cookies from white cake mix!!! But I'm going to have to go pick some up so I can make these cookies!! These seriously look so good .. and so festive!! love! and thanks for all the tips above!! so helpful!

      Reply
      • Lindsey says

        December 21, 2014 at 7:19 pm

        Thanks, Alice! Sometimes I find the easiest recipes have the most pitfalls!

        Reply
    7. Kristi @ Inspiration Kitchen says

      December 18, 2014 at 8:01 pm

      Woohoo! Only 2 more days to go! 🙂 Congrats on making it to Day 10. These are such great looking cookies! I love the colors. They remind me of Butter Mints. Remember those?

      Reply
      • Lindsey says

        December 21, 2014 at 7:18 pm

        Thanks!!! I love butter mints! I could eat them by the handful!!!

        Reply
    8. Kelly - Life Made Sweeter says

      December 18, 2014 at 3:46 pm

      These cookies are so much fun! How awesome that your mom made them every year too - I really love the red and green color you added! So so pretty!

      Reply
    9. Gayle @ Pumpkin 'N Spice says

      December 18, 2014 at 1:02 pm

      I love these pretty red and green cookies, Lindsey! Almond extract is my favorite to add in cookies. I actually use that instead of vanilla in sugar cookies and it makes them so good! Love how easy these are to whip up, too. Pinned!

      Reply
    10. Annie+@+ciaochowbambina says

      December 18, 2014 at 9:41 am

      My grandmother's holiday cookies were always these colors..you've taken me back. These look delicious! Thank you.

      Reply

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    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

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