Easter Crinkle Cookies
Soft, chewy Easter crinkle cookies made with cake mix and rolled in powdered sugar for a beautiful crackled look. These colorful pastel cookies are easy to make, festive, and perfect for spring celebrations, Easter brunch, or baking with kids.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Small bowl
- Wire rack
Ingredients
For the Easter Crinkle Cookies
- 1 box white cake mix 15.25 oz
- 2 large eggs
- 1/3 cup vegetable oil
- food coloring pink, yellow, blue, purple
- 1 cup powdered sugar for coating
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil. Mix until a soft dough forms.
- Step 3: Divide the dough evenly into four bowls. Add a few drops of food coloring to each bowl and mix until pastel colored.
- Step 4: Refrigerate the dough for 30 minutes to make it easier to handle.
- Step 5: Place powdered sugar in a small bowl. Scoop about one tablespoon of dough, roll into balls, and coat generously in powdered sugar.
- Step 6: Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- Step 7: Bake for 9–11 minutes until the tops crack and the centers remain soft.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps make it easier to roll and prevents the cookies from spreading too much. For a stronger crinkle effect, roll the dough balls generously in powdered sugar before baking.