Kwanzaa Festive Crinkle Cookies (Printer-Friendly Version)
Soft, colorful crinkle cookies with red, black, and green hues, perfect for festive gatherings.
# Required Ingredients:
→ Base
01 -
430 g white boxed cake mix
02 -
2 large eggs, room temperature
03 -
113 g unsalted butter, melted
04 -
5 mL almond extract
→ Coloring and Coating
05 -
Red, black, and green gel food coloring
06 -
50 g granulated sugar
07 -
30 g confectioners' sugar
# Step-by-Step Instructions:
01 -
In a medium bowl, beat cake mix, eggs, melted butter, and almond extract with a handheld mixer on medium-high until just combined, approximately 2 minutes.
02 -
Divide dough evenly into three small bowls. Add 5 drops red food coloring to one, 5 drops green to another, and 5 drops black to the last. Stir and add additional drops if needed to reach desired color. Refrigerate dough until firm, about 20 minutes.
03 -
Position an oven rack in the center and preheat to 175°C. Place granulated sugar and confectioners' sugar in separate bowls.
04 -
Using a tablespoon-sized scoop, form dough balls. Roll each ball first in granulated sugar, then in confectioners' sugar to coat thoroughly. Arrange on parchment-lined baking sheets, spacing 5 cm apart.
05 -
Bake for 10 to 12 minutes until cookie centers crackle but remain soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough and fresh parchment paper.
# Handy Cooking Tips:
01 -
For best texture, avoid overmixing the batter and ensure dough is chilled before baking.