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Red White & Blue Cake Mix Crinkle Cookies are the easiest and most festive treat for Memorial Day or Fourth of July celebration. With only 4 ingredients, one being a cake mix, these cake mix crinkle cookies couldn’t be easier to make!
For more festive red, white, & blue treats be sure and also try this Red White and Blue Layered Drink and these super simple Red White & Blue Strawberries.
Red, White, and Blue Cake Mix Cookies Recipe
Are you looking for a festive, patriotic, red white and blue dessert? These red white & blue cake mix crinkle cookies are the perfect thing!
So quick and easy to make with only 4 ingredients (plus food coloring) and they’re the most perfect treat for a gathering to celebrate these summer Holidays with.
Why You’ll Love These Easy Patriotic Crinkle Cookies
- Festive For a Party! : If we’re having a gathering for Memorial Day or 4th of July, I always love to have themed foods. These crinkle cookies are perfect for that! Serve them on a patriotic flag serving platter for the best presentation.
- Quick & Easy : If you need something really quickly, that’s simple to make for anyone, this is the perfect recipe! With only 4 main ingredients + food coloring, they’re so simple to prepare.
- Make For Other Holidays : Use the base recipe and switch out the gel food coloring depending on what Holiday you’re making them for. Do rainbow colors for a rainbow themed birthday party, pink and red for Valentine’s Day, red and green for Christmas, or pastel colors for Easter. Lots of variations!
- White Cake Mix – A white cake mix is the only one that is recommend to use for this recipe. Because we want a true white color, and because we will be using dye for the other colors, the white canvas is the best starting point for true red, white, and blue colors.
- Vegetable or Canola Oil
- Large Eggs
- Red & Blue Gel Food Coloring – It’s best to use the gel food dye rather than the liquid stuff. The gel colors provide more vibrant and true colors for the cookies.
- Powdered Sugar
How To Make Crinkle Cookies For Fourth of July
- Preheat the oven to 350 degrees F. Line two cookie sheets (12″ x 18″) with parchment paper, a baking mat, or cooking spray. Set aside.
- In a large mixing bowl add the dry cake mix, oil, and eggs. Mix with a hand mixer for 1-2 minutes until well combined. Start on low speed and increase speed as needed.
- Divide the cookie batter into three separate bowls. Just eyeball the amount and try to divide it as evenly as possible. Color one bowl red and the other bowl blue. Leave the last bowl white.
- Working one color at a time, use a medium cookie scoop (1.5 tablespoons) to scoop the cookie dough and roll it into a ball. Roll the ball in the powdered sugar making sure to coat it well. Move on to the next color and continue this process. You may need to clean the cookie scoop between each color to not mix the colors together.
- Place 12 cookies per cookie sheet. Bake for 9-12 minutes or until the edges of the cookies are set. Allow the cookies to cool on the warm baking sheet for about 10 minutes before removing them to a cooling rack to cool completely.
- As the cookies cool they will flatten and crinkle.
FAQ’s + Tips For Success
- Store any leftovers in an airtight container, at room temperature, for up to 3 days. These are best eaten and served the day they’re made. Make sure leftovers are well sealed. If you are making the cookies in advance, make sure you store them well (in a sealed container) out at room temperature so they don’t dry out.
- Because this recipe uses a cake mix the cookie dough is thicker than maybe what you’re used to. That’s ok. It’s easiest to handle the dough using a Medium Cookie Scoop.
- If you find that the dough is sticky when you’re trying to roll it, place the bowl of cookie dough into the fridge (covered) for about 30 minutes. I’ve never found the dough to be sticky but depending on where you live it might seem a little sticky or tacky.
- Only use gel food coloring for the most vibrant color results. For the red gel, you will need more of it to avoid a pink cookie dough batter.
- I don’t recommend using any other cake mix besides a white cake mix.
Supplies I Recommend For Making Cookies
- Medium Cookie Scoop : Makes scooping the cookie dough super easy!
- Cookie Sheet : I loves these cookie sheets but anything you have will work just fine. The standard size for a cookie sheet is about 12″x18″. Also called a jelly roll style pan.
- Pre-Cut Cookie Sheet Parchment Paper : I always recommend using parchment paper for cookies because it helps them bake more evenly and prevents the bottoms of the cookies from browning.
Red White & Blue Cake Mix Crinkle Cookies
- 1 box (15.25 oz) white cake mix
- 1/3 cup vegetable oil (or canola oil)
- 2 large eggs
- 3/4 cup powdered sugar
- red gel food coloring
- blue gel food coloring
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper, baking mat, or spray with cooking spray. Set aside.
- In a large mixing bowl, using a hand mixer, beat together the cake mix, oil, and eggs until combined. About 1-2 minutes. Start on low speed and increase speed as needed.1 box (15.25 oz) white cake mix, 1/3 cup vegetable oil, 2 large eggs
- Divide the cookie batter between three separate bowls. Leave one bowl white, dye the other bowl blue, and the other red. * I just use a separate spoon for each color to mix them until the color is well dispersed.* No need to measure the dough precisely for each bowl. Just eyeball it and try to make the bowls as even as possible.red gel food coloring, blue gel food coloring
- Place the powdered sugar into a separate bowl or plate.3/4 cup powdered sugar
- Working with one color at a time, use a medium cookie scoop (1.5 tablespoons) to scoop the batter and roll into a ball. Repeat with the remaining colors – wash the cookie scoop between each color.
- Roll each dough ball in the powdered sugar making sure to coat it well. Place 12 cookies per cookie sheet.
- Bake for 10-12 minutes or until the edges are set and the cookie look puffy.
- Remove them from the oven and let them cool on the warm baking sheet for 10 minutes. Move the cookies to a cooling rack to cool completely. * If wanted, I like to use a powdered sugar duster tool to lightly sprinkle additional powdered sugar over the cookies once they're cooled. Sometimes the powdered sugar can appear dry (like not as vibrant) once it is cooked.
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