Christmas Crunch Cookies Recipe:
Ingredients:
- 1 box white cake mix: The white cake mix is the key to making these cookies soft and chewy without the need for additional ingredients like flour or baking powder. It also provides the structure for the cookies. You can also experiment with different cake mixes (such as vanilla or yellow cake) for a slight flavor twist, but traditional white cake mix creates a light, neutral base.
- 2 large eggs: Eggs provide moisture, richness, and structure to the dough, binding the ingredients together and helping the cookies rise a little during baking.
- 1 teaspoon vanilla extract: This adds a warm, sweet flavor that complements the lightness of the cake mix. If you want to add a festive twist, you could substitute with almond extract or peppermint extract for a more seasonal flair.
- 1/3 cup vegetable oil: Vegetable oil helps create a soft, tender texture by adding fat to the dough. It’s ideal for this recipe as it prevents the cookies from becoming too dry, which can sometimes happen with butter-based doughs.
- 1 cup green and red sanding sugar: Sanding sugar is larger than regular sugar, which helps it give a crunchy texture to the cookies’ exterior. It also provides a festive sparkle that will make your cookies look beautiful. Sanding sugar comes in various colors, but the classic red and green for Christmas will make these cookies extra special.
Instructions:
- Preheat the oven:
- Set your oven to 375°F (190°C). This temperature will ensure that the cookies bake up with a slightly crispy exterior while staying soft and chewy on the inside.
- Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and make cleanup easier. If you don’t have either, a greased baking sheet works too, but parchment paper provides an easier release.
- Mix the wet ingredients:
- In a large mixing bowl, beat together the eggs, vegetable oil, and vanilla extract.
- Use a hand mixer or stand mixer on medium speed for about 1-2 minutes until the mixture is smooth and combined. You can also do this by hand with a whisk, but the mixer helps get the ingredients well-blended.
- Add the cake mix:
- Gradually stir in the white cake mix. Mix until fully incorporated, making sure there are no dry pockets left in the batter.
- The dough will be slightly sticky, and that’s okay! The texture will firm up when refrigerated, making it easier to roll into balls.
- Refrigerate the dough:
- Cover the mixing bowl with plastic wrap or a clean kitchen towel. Refrigerate the dough for at least 30 minutes.
- Chilling the dough not only helps firm it up for easier handling but also prevents the cookies from spreading too much when baking, resulting in thicker, fluffier cookies.
- Shape and coat the dough balls:
- After chilling, scoop out the dough using a 2-teaspoon cookie scoop or a small spoon. Roll the dough into smooth balls with your hands.
- Roll each dough ball in the red and green sanding sugar, coating them completely to give them a festive, crunchy exterior.
- If the dough is too sticky or hard to roll, you can dust your hands lightly with flour or add a little more flour to the dough.
- Place on the baking sheet:
- Arrange the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. The cookies will spread a bit as they bake.
- If the dough balls lose their round shape when pressing them down with a fork, just gently reshape them back into a round ball.
- Bake the cookies:
- Place the baking sheet in the oven and bake the cookies for 7-9 minutes at 375°F (190°C). The cookies should look slightly golden at the edges and set in the middle.
- Keep an eye on them to ensure they don’t overbake. The cookies will continue to cook a little on the sheet even after you take them out.
- Cool the cookies:
- Once they’re done, let the cookies sit on the baking sheet for about 1-2 minutes to set.
- After that, use a spatula to transfer them to a cooling rack, where they can cool completely.
Tips for Perfect Christmas Crunch Cookies:
- Chill the dough: This is a crucial step for fluffy, chewy cookies. Chilling the dough helps the cookies bake up thicker and prevents them from spreading too thin during baking. It also makes the dough easier to roll into balls.
- Even dough balls: Make sure each dough ball is approximately the same size to ensure even baking. Using a cookie scoop helps achieve uniform cookies.
- Sanding sugar: Sanding sugar gives the cookies a nice crunch and makes them look extra festive. If you can’t find it, you can substitute regular granulated sugar, but the effect won’t be as sparkly or crunchy.
- Storage: These cookies stay soft for several days when stored in an airtight container. For longer storage, freeze the cookies once they’ve cooled. You can also freeze the dough balls before baking. Just bake from frozen, adding an extra minute or two to the baking time.
- Variations: Feel free to add other mix-ins to these cookies, like mini chocolate chips, white chocolate chips, or even sprinkles for a little extra flair.
Possible Troubleshooting:
- Cookies are too flat: This could be because the dough wasn’t chilled long enough, or you used too much oil. Make sure to refrigerate the dough for at least 30 minutes and measure the ingredients carefully.
- Cookies are too thick: If the dough is too thick and difficult to roll, just add a little milk (1 tablespoon at a time) until the dough is manageable.
These Christmas Crunch Cookies are a fun, easy treat to bake for the holiday season, and the vibrant red and green sanding sugar makes them perfect for festive occasions. Enjoy! 🎄💚❤️