Description
Easy St. Patrick’s Day Cookies are soft, chewy, and full of festive green color. Made with white cake mix, eggs, and oil, this quick dessert comes together fast and delivers beautiful crackled tops with a sweet vanilla flavor.
Ingredients
1 box (15.25 oz) white cake mix
2 large eggs, room temperature
About 1/3 cup vegetable oil
Green gel food coloring
Granulated sugar for rolling
Powdered sugar for coating
Instructions
1. Mix the cake mix, eggs, and oil in a large bowl until a thick, sticky dough forms.
2. Blend in green gel food coloring gradually until the dough reaches the desired shade of green.
3. Refrigerate the dough for at least 30 minutes to make it easier to shape and to prevent spreading.
4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
5. Place granulated sugar in one bowl and powdered sugar in another bowl.
6. Scoop tablespoon sized portions of chilled dough and roll each ball first in granulated sugar, then generously in powdered sugar.
7. Arrange dough balls about 2 inches apart on the prepared baking sheets.
8. Bake for 9 to 12 minutes, until the edges are set and the tops develop crackled surfaces.
9. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough helps prevent excessive spreading and creates a defined crinkle texture.
Gel food coloring is recommended for a bold green color without altering the dough consistency.
Rolling in granulated sugar before powdered sugar helps create a more pronounced crackled appearance after baking.
Store cookies in an airtight container at room temperature for several days.
Dough balls or baked cookies can be frozen for up to a few months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg