Our Kwanzaa Crinkle Cookies Have All The Colors & Comfort Of Kwanzaa

Speshyl Smith
·1 min read

Yields: 18

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

  • 1

    (15.25-0z.) box white cake mix

  • 2

    large eggs, room temperature

  • 1/2 c.

    (1 stick) unsalted butter, melted

  • 1 tsp.

    almond extract

  • Red, black, and green gel food coloring

  • 1/4 c.

    (50 g.) granulated sugar

  • 1/4 c.

    (30 g.) confectioners' sugar

Directions

  1. In a medium bowl, using a handheld mixer on medium-high speed, beat cake mix, eggs, butter, and almond extract until just combined, about 2 minutes.

  2. Transfer one-third of dough to a small bowl. Transfer another third of dough to another small bowl. Add 5 drops red food coloring to one bowl, 5 drops green food coloring to another, and 5 drops black food coloring to the third. Stir, adding more food coloring if needed, until desired color is reached. Refrigerate dough until cold, about 20 minutes.

  3. Arrange a rack in center of oven; preheat to 350°. Place granulated sugar and confectioners’ sugar in 2 separate bowls.

  4. Using a Tbsp.-sized cookie scoop, scoop and roll dough into balls. Roll dough in granulated sugar to coat, then roll in confectioners’ sugar to coat. Arrange on a parchment-lined baking sheet, spacing 2" apart.

  5. Bake cookies until centers are crinkled and edges are set, 10 to 12 minutes. (The centers will still look soft but cracked.) Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet.

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