Description
Celebrate St. Patrick’s Day with these easy, festive green cookies made from a white cake mix. Soft and chewy with a crackled top, these vibrant treats are rolled in sugar for a sweet, sparkling finish. Perfect for parties or a festive snack, they’re simple to make and sure to impress with their bright Kelly green color.
Ingredients
Scale
Cookie Dough
- 1 box (15.25 oz) white cake mix (about 3 cups)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 teaspoon Kelly green gel food coloring
Coating
- 3 tablespoons granulated sugar
- 6 tablespoons powdered sugar
Instructions
- Prepare the dough: In a large mixing bowl, combine the white cake mix, eggs, and vegetable oil. Stir together until a sticky dough forms.
- Add color: Mix the Kelly green gel food coloring into the dough until evenly combined, ensuring the dough has a consistent vibrant green color.
- Chill the dough: Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes. This chilling helps the dough firm up, making it easier to handle and shaping the cookies properly.
- Preheat oven and prepare baking sheet: Set oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare coating bowls: Place granulated sugar in one small bowl and powdered sugar in another small bowl for coating the cookie dough balls.
- Portion dough: Use a tablespoon-sized cookie scoop to portion out the dough evenly, ensuring uniform cookie sizes for consistent baking.
- Shape and coat cookies: Roll each dough portion into a ball using your hands. First, roll each ball in granulated sugar until fully coated, then roll it in powdered sugar for a sweet, crackled appearance.
- Arrange for baking: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake cookies for 9-12 minutes until the tops have cracked slightly and the cookies have spread a bit. This ensures a soft, chewy texture with a delicate crackled top.
- Cool cookies: Remove from the oven and let cool on the baking sheet for 5 minutes to set. Then transfer to a wire rack to cool completely before storing or serving.
- Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Notes
- Gel food coloring is preferred for vibrant color without thinning the dough.
- Chilling the dough is essential for easier shaping and better texture.
- Spacing cookies properly prevents them from merging during baking.
- For extra sparkle, sprinkle a little extra granulated sugar on top before baking.
- Cookies freeze well; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 10g
- Sodium: 90mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
