Holiday Wreath Crinkle Cookies
Delightful cookies with a vibrant green hue and a luscious raspberry center, perfect for holiday gatherings and family baking sessions.
Ingredients
Main Ingredients
- 1 box white cake mix Rich and creamy, the base provides a tender texture.
- 2 large eggs Essential for binding and moisture, making your cookies soft.
- 1/3 cup vegetable oil Adds a hint of richness and allows for easy mixing.
- 1 tsp vanilla extract Aromatic and sweet, adds depth to flavor.
- to taste green gel food coloring Provides a vibrant, festive color.
- 1/2 cup powdered sugar For coating, creates a snowy appearance.
- 1/4 cup raspberry jam Tart and fruity, delicious surprise in the center.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the white cake mix, eggs, vegetable oil, vanilla extract, and green gel food coloring until it forms a soft dough.
- Roll tablespoons of dough into 1-inch balls and coat them generously in powdered sugar.
- Place the coated balls on the baking sheet, spaced about 2 inches apart.
- Create a small indentation in the center of each ball with your thumb to hold the raspberry jam.
Baking
- Bake for 10-12 minutes until the cookies are slightly puffed and the edges are set but the centers remain soft.
- Add a small dollop of raspberry jam into the center of each cookie while they’re still warm.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure your ingredients are at room temperature for smooth dough. Don’t overbake the cookies for best texture.