Description
These Halloween Crinkle Cookies are vibrant, soft, and festive treats perfect for the spooky season. Made with a simple vanilla cake mix and colored gel, these cookies have a delightful crackled top dusted with icing sugar and topped with fun monster eye candies. Their easy preparation and chilling steps ensure perfect texture and bright colors for a fun Halloween celebration.
Ingredients
Scale
Cookie Dough
- 1 box vanilla cake mix (Betty Crocker recommended)
- 1/3 cup vegetable oil
- 2 eggs
- food coloring gel in orange, black, and purple
Coating and Decorations
- 2 cups icing sugar (for rolling and dusting)
- monster eye candies
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookies.
- Mix Ingredients: In a mixer bowl, combine the vanilla cake mix, chosen food coloring gel, vegetable oil, and eggs. Mix until the dough is creamy and fully blended.
- Chill Dough: Place the dough in the refrigerator for 15 minutes to firm up, which helps the cookies hold their shape and crack nicely during baking.
- Form Cookie Balls: Roll a tablespoon of chilled dough into a ball, then gently roll it in icing sugar to coat evenly.
- Freeze Dough Balls: Put the sugar-coated dough balls into the freezer for 10 to 15 minutes to further chill and set the shape.
- Arrange Cookies: Place the dough balls on a parchment-lined baking sheet and gently press a monster eye candy into the center of each cookie.
- Chill Before Baking: Return the baking sheet with prepared cookies to the refrigerator for an additional 15 minutes to chill before baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes, or until their surfaces just begin to crack.
- Cool Cookies: Let the cookies cool on the baking pan briefly, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough twice to ensure the cookies hold their shape better and develop perfect cracks.
- Use gel food coloring to achieve vivid colors without adding extra moisture to the dough.
- Roll the dough balls gently in icing sugar to keep the coating intact and prevent it from falling off.
- Do not overbake; remove the cookies as soon as crackled surfaces appear to keep them soft and tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
