Description
These Halloween Crinkle Cookies are festive, colorful, and fun to make with a soft crinkly texture. Made with a vanilla cake mix base, vibrant gel food coloring, and finished with sweet monster eye candies, these cookies are perfect for Halloween celebrations.
Ingredients
Scale
Cookie Dough
- 1 box vanilla cake mix (Betty Crocker recommended)
- ⅓ cup vegetable oil
- 2 eggs
- Food coloring gel in orange, black, and purple
For Rolling and Decorating
- 2 cups icing sugar (for rolling and dusting)
- Monster eye candies
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookies.
- Mix Dough: In a mixer bowl, combine the vanilla cake mix, food coloring gel, vegetable oil, and eggs. Blend until the dough is smooth and the color is evenly incorporated.
- Chill Dough First Time: Cover the dough and chill it in the refrigerator for 15 minutes to firm up and make it easier to handle.
- Shape Cookies: Take a tablespoon of the chilled dough and roll it gently into a ball. Then roll the ball in the icing sugar until fully coated.
- Freeze Dough Balls: Place the coated dough balls on a tray or plate and freeze them for 10 to 15 minutes to further set the shape.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Arrange the frozen dough balls on the sheet, spacing them apart, and gently press one monster eye candy into the center of each cookie.
- Chill Dough Second Time: Place the baking sheet with the cookies into the refrigerator for another 15 minutes to chill the cookies before baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes or until the surfaces crack but the cookies remain soft inside.
- Cool Cookies: Allow the cookies to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill dough twice to help the cookies hold their shape and develop nice cracks.
- Use gel food coloring for vivid colors without adding extra moisture to the dough.
- Roll the dough balls gently in icing sugar to keep the coating intact for a pretty crinkle effect.
- Don’t overbake the cookies; remove them as soon as the surfaces crack to keep them soft and tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
