Kwanzaa Crinkle Cookies
Delightful and colorful cookies perfect for celebrating Kwanzaa, featuring an almond-infused flavor and a festive appearance.
Ingredients
Base Ingredients
- 15.25 oz. white cake mix Serves as the base of the cookies.
- 2 large eggs, room temperature Helps bind ingredients for a rich structure.
- 1/2 cup unsalted butter, melted Adds creaminess and richness.
- 1 tsp. almond extract Provides aromatic sweetness.
Coloring & Coating Ingredients
- Red, black, and green dashes gel food coloring For coloring the cookies.
- 1/4 cup granulated sugar Adds sweetness and crunch.
- 1/4 cup confectioners' sugar For dusting the cookies.
Instructions
Preparation
- In a medium bowl, using a handheld mixer on medium-high speed, beat together the white cake mix, large eggs, melted butter, and almond extract until just combined, about 2 minutes.
- Transfer one-third of the dough to a small bowl, and do the same with another third in a separate bowl, leaving the final one untouched.
- Add 5 drops of red food coloring to the first bowl, 5 drops of green to the second, and 5 drops of black to the last. Stir each bowl until the desired color is reached.
- Refrigerate all three bowls of dough for about 20 minutes to firm up.
Baking
- Preheat your oven to 350°F and arrange a rack in the center.
- Place granulated sugar and confectioners' sugar in separate bowls for rolling.
- Using a tablespoon-sized cookie scoop, roll the colored dough into balls.
- Roll each ball in granulated sugar, then coat with confectioners' sugar.
- Arrange the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake until the centers are crinkled and the edges are set, about 10 to 12 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a deeper almond flavor, increase the almond extract. You can use other food gel colors for variations. Ensure your eggs are at room temperature for optimal blending. Refrigerate longer if in a humid area.