Halloween Crinkle Cookies
These Halloween crinkle cookies are a colorful and festive twist on classic crinkle cookies. The cake mix base, chilled dough and crackled icing sugar top give them soft, chewy centres with spooky flair. Kids love pressing on monster eyes and baking a batch of these for Halloween treats.
Servings: 20
Equipment
- Cookie Scoop 2-Teaspoon, Optional
Ingredients
- 1 Box vanilla cake mix I used Betty Crocker
- ⅓ Cup vegetable oil
- 2 Cups icing sugar for rolling and dusting
- 2 eggs
- food coloring gel in orange, black and purple
- monster eye candies
Instructions
- Preheat oven to 350°F.
- In the mixer bowl, cream together cake mix, food coloring, oil, and eggs.
- Chill the dough for 15 minutes in fridge.
- Roll a tablespoon of dough into a ball and then roll in icing sugar.
- Place in freezer for another 10 to 15 minutes.
- Place on a parchment lined baking sheet and press monster eyes in the middle.
- Place prepared baking sheet and cookies in the fridge to chill for 15 minutes.
- Bake for 6 to 8 minutes.
- Let cool on pan and then remove to cool completely on a wire rack.
Notes
Chill dough twice: Cold dough holds shape better and cracks nicely.
Use gel colouring: Gel ensures vivid colour without adding moisture.
Roll gently: A light hand helps keep the sugar coating intact.
Don’t overbake: Remove cookies as soon as surfaces crack to keep them soft.
Use gel colouring: Gel ensures vivid colour without adding moisture.
Roll gently: A light hand helps keep the sugar coating intact.
Don’t overbake: Remove cookies as soon as surfaces crack to keep them soft.
Nutrition
Calories: 180kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 186mg | Potassium: 22mg | Fiber: 1g | Sugar: 23g | Vitamin A: 24IU | Calcium: 59mg | Iron: 1mg
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