Green Cake Mix Cookies
These Green Cake Mix Cookies are great for celebrating Dr. Seuss Day, St. Patrick's Day & Christmas. You can whip them up easily.
NEED MORE INFO? Scan the QR code to go to the online recipe.
Servings: 18
Calories: 168kcal
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 box white cake mix
- ⅓ cup vegetable oil
- 2 eggs
- ¼ teaspoon green gel food coloring
- 3 tablespoons granulated sugar
- 6 tablespoons powdered sugar
Instructions
- In a medium-sized bowl, combine cake mix, oil and eggs. Use a spatula to mix all ingredients together, until you achieve a sticky, dough-like consistency.1 box white cake mix, ⅓ cup vegetable oil, 2 eggs
- Add green food coloring. Mix until tinted completely.¼ teaspoon green gel food coloring
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Remove from refrigerator. Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Roll dough into one-inch balls and coat with a thin layer of granulated sugar. Follow by coating the cookie dough ball in powdered sugar.3 tablespoons granulated sugar, 6 tablespoons powdered sugar
- Place on lined cookie sheet about 2 inches apart from each other.
- Bake for 9 to 12 minutes. They’ll be flattened out and have visible cracks when they are done. Also, the edges should look slightly firmed but not browned, and the centers should be slightly soft when touched, but not wet.
- Let the cookies rest on the baking sheet for 2-3 minutes then transfer them to a wire rack so they can cool completely, about 15-20 minutes.Once cooled, store or serve and enjoy.
Notes
Pro Tips
- When mixing the ingredients, stir just until combined; overmixing can make the cookies tough.
- Use a cookie scoop to make the dough balls to ensure uniform baking.
- Generously coat the dough balls in powdered sugar—this will give you a better contrast and crinkle pattern.
- The cookies should look slightly underdone in the center; they will firm up as they cool.
- If you want a slightly chewier texture, you can leave them on the baking sheet a bit longer before transferring to the wire rack.
Recipe FAQs
Why don't my cookies have a crinkle effect? ou may have skipped rolling in granulated sugar first, which helps keep the powdered sugar visible, or you may not have used enough powdered sugar—make sure they are well-coated before baking. Also, if the dough is too warm, it absorbs the sugar—chill the dough before rolling. How do I store these cookies? At room temperature: Store in an airtight container for 3-4 days.In the fridge: They last up to a week but may become firmer.
In the freezer: Freeze baked cookies for up to 3 months; thaw before serving. Can I make the dough ahead of time? Yes! Chill the dough for up to 24 hours before baking. If it’s too firm, let it sit at room temperature for 5-10 minutes before rolling.
Nutrition
Calories: 168kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 206mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 26IU | Calcium: 66mg | Iron: 1mg