These Christmas Crinkle Cookies are incredibly soft and chewy. A easy almond crinkle cookie made with cake mix! Whip up a batch of these 5 ingredient cookies in under 20 minutes!
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.
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Notes
Yield – 24 CookiesPresentation – The food dye is optional, but this does work best with liquid food dye that is commonly available at supermarkets.Variations – Use ½ teaspoon vanilla extract or try peppermint instead!Storage – I store these chewy Christmas crinkle cookies in an airtight container at room temperature for up to 7 days or frozen for several months. They are best when consumed within 3 days when stored at room temperature. I find the refrigerator dries them out faster and the powdered sugar absorbs moisture.