Okay, gather ’round, friend! Let’s chat about these Red White and Blue Cake Mix Crinkle Cookies. Oh my goodness, do I have a story to tell you about how these became a summer staple in our house.

I remember the first time I made these. It was the week of the 4th of July, and I was scrambling for a quick and festive dessert to bring to a neighborhood potluck. You know how it is – work, kids, summer activities – the days just fly by! I saw a version of these cookies online using a cake mix, and my brain just clicked. I thought, “This could be a lifesaver!” The first batch? Well, let’s just say they spread out a little too much and weren’t quite as “crinkly” as I’d hoped. The taste was still delicious, though! My kids devoured them, which is always a good sign.

The thing is, I’m not one to give up easily. I tweaked the recipe, chilled the dough longer, and finally, finally got the perfectly puffy, crinkly cookies that looked as festive as they tasted. Now, every summer, these cookies are a must-bake. They’re so easy, even the kids can help (and trust me, that’s saying something!), and they always disappear in a flash. They’re soft, chewy, and the perfect amount of sweet – plus, they are as festive as it gets.

I love how versatile they are, too. You can easily adapt the colors for different holidays or events. I’ve made green and red ones for Christmas and orange and black ones for Halloween. The possibilities are endless!

Trust me, once you try this recipe, it’ll become a regular in your baking rotation. It’s a total crowd-pleaser!

What You’ll Need

Alright, let’s talk ingredients. Here’s what you’ll need to whip up a batch of these patriotic beauties. And listen, don’t stress if you don’t have exactly everything on the list. Baking should be fun and flexible!

Raw Ingredients for Red White and Blue Cake Mix Crinkle Cookies on Marble

1 box (15.25 ounces) white cake mix: I usually go for the classic Betty Crocker or Duncan Hines. I find they give the most consistent results, but any white cake mix will work.
1/2 cup (1 stick) unsalted butter, softened: Make sure your butter is nice and soft, but not melted. I usually leave mine out on the counter for about an hour before baking.
2 large eggs: I always use large eggs in my baking. They help bind the ingredients together and give the cookies a nice, chewy texture.

1 teaspoon vanilla extract: This adds a lovely depth of flavor. I prefer pure vanilla extract, but imitation works in a pinch.
1/4 teaspoon salt: Just a pinch of salt helps balance out the sweetness. Don’t skip it!
1/2 cup powdered sugar, for coating: This is what gives the cookies their signature “crinkle” look. Make sure you have enough for a generous coating.

Red gel food coloring: Gel food coloring is key for vibrant colors without adding too much liquid. I love the Wilton brand, but any gel food coloring will do.
Blue gel food coloring: Again, gel is the way to go! I usually find these at my local craft store or even in the baking aisle at the grocery store.

Now, a little tip my mom taught me: Always check the expiration dates on your baking ingredients! Fresh ingredients make a big difference in the final result.

And speaking of tips, if you’re short on time, you can buy pre-made cookie dough and just add the food coloring. I won’t judge! We’ve all been there, right? Also, if you love the idea of cake mix cookies, check out my recipe for Peanut Butter Cup Cheesecake Brownies! They are another hit!

Let’s Cook This Together!

Okay, ready to get our hands dirty? Don’t worry, this is the easy part! I promise, even if you’re a beginner baker, you can totally nail this.

Hands Preparing Red White and Blue Cake Mix Crinkle Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup a breeze.

In a large bowl, beat together the softened butter and cake mix until well combined. I like to use an electric mixer for this, but you can also do it by hand. Just make sure there are no lumps of butter.
Add the eggs, vanilla extract, and salt to the bowl and mix until everything is smooth and creamy. Don’t overmix! Overmixing can lead to tough cookies.
Divide the dough into three equal parts. I use a kitchen scale to make sure they’re even, but you can also just eyeball it.

In one bowl, add a few drops of red gel food coloring and mix until the dough is evenly colored. In another bowl, add a few drops of blue gel food coloring and mix until the dough is evenly colored. Leave the third bowl plain. If you’re feeling extra festive, you can create a layered effect by combining the colors slightly, see Wilton’s guide to food coloring techniques for inspiration!
Cover the bowls with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is a crucial step! Chilling the dough prevents the cookies from spreading too much in the oven. I’ve learned the hard way that skipping this step results in flat, sad cookies.
Remove the dough from the refrigerator. Roll the dough into 1-inch balls. You can use a cookie scoop for this if you want them to be uniform in size.

Roll each ball in powdered sugar, making sure it’s completely coated. This is what creates the beautiful crinkled effect.
Place the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 8-10 minutes, or until the edges are set and the tops are starting to crack. Keep a close eye on them! They can go from perfectly baked to burnt in a matter of seconds. In my kitchen, this usually takes exactly 9 minutes.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While those are baking, I like to get the kitchen tidied up, or sneak a peek at social media. It also helps to get the cooling rack setup so I’m ready to quickly transfer the cookies!

And there you have it! Red, White, and Blue Cake Mix Crinkle Cookies that are sure to impress.

How I Love to Serve This

Oh, where do I even begin? My family adores these cookies, and I’ve found the perfect ways to make them extra special.

The kids love it when I pack these in their lunchboxes as a surprise treat, especially around the 4th of July. And my husband? He’s a sucker for a plate of these with a big glass of cold milk. It brings him right back to his childhood.

For side dishes, I usually keep it simple. Fresh fruit salad is always a winner, or maybe a scoop of vanilla ice cream to go with the cookies. For a truly festive touch, I sometimes make a red, white, and blue fruit skewer with strawberries, blueberries, and marshmallows.

These cookies are absolutely perfect for summer barbecues, picnics, and potlucks. They’re so easy to transport, and they always get rave reviews.

I learned that presentation is key! I like to arrange the cookies on a pretty platter, alternating the colors for a visually appealing display. A little sprinkle of extra powdered sugar never hurts, either.

If you have extras (which is rare in my house!), they’re delicious crumbled over yogurt or ice cream. You can also store them in an airtight container for up to three days, but trust me, they won’t last that long!

For seasonal variations, I’ve tried adding different extracts to the dough. Almond extract is lovely, or even a little bit of lemon zest for a summery twist. You could also add sprinkles for extra fun! If you are looking for another delicious cake recipe, I highly recommend checking out my recipe for Pineapple Juice Cake!

My friends always ask for the recipe when I bring these to parties. They’re always amazed at how easy they are to make.

Questions I Get Asked All the Time

Oh, I’m so glad you asked! I get tons of questions about these cookies, so let’s tackle some of the most common ones.

Can I use a different type of cake mix?
Absolutely! While I prefer white cake mix for the vibrant colors, you can definitely experiment with other flavors. Chocolate cake mix would be delicious, or even a funfetti cake mix for extra sprinkles. Just keep in mind that the colors might not be as bright.
What if my cookies are spreading too much?
Oh, I’ve been there! The most common culprit is dough that’s not cold enough. Make sure you chill the dough for at least 30 minutes, or even longer if you have time. You can also try adding a tablespoon or two of flour to the dough.
Can I make these ahead of time?
You bet! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature for a few minutes before rolling into balls. You can also bake the cookies ahead of time and store them in an airtight container.

My powdered sugar is disappearing while baking, what am I doing wrong?
You know what I do when that happens? I roll the cookies in the powdered sugar twice. Roll them once, let them sit for a few minutes, then roll them again. This helps the powdered sugar adhere better.
Can I freeze these cookies?
Yes, you can! Freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll keep for up to 2 months. Let them thaw at room temperature before serving.
What if I don’t have gel food coloring?
Liquid food coloring will work, but you’ll need to use more to get the same vibrant color. This can also affect the consistency of the dough, so be careful not to add too much.

My kids don’t like red or blue food coloring. Is there a natural alternative?
That’s a great question! You can try using natural food colorings made from fruits and vegetables. Beet juice can be used for red, and spirulina powder for blue. The colors won’t be as bright, but they’ll still be festive!
Can I add chocolate chips to these cookies?
Oh, absolutely! Chocolate chips would be a delicious addition. I recommend using mini chocolate chips so they distribute evenly throughout the dough. You could even use red, white, and blue sprinkles! For even more creative ideas for this recipe, check out Allrecipes guide on Cake Mix Cookies.

My Final Thoughts

Finished Red White and Blue Cake Mix Crinkle Cookies on Display

These Red White and Blue Cake Mix Crinkle Cookies hold a special place in my heart. They’re more than just a recipe; they’re a symbol of summer fun, family time, and patriotic celebrations. I love how easy they are to make, and how much joy they bring to everyone who tries them.

My Pro Tips:

Don’t skip the chilling time! I know it’s tempting to rush things, but trust me, it’s worth the wait.

Use a cookie scoop for uniform cookies that bake evenly.
Roll the cookies generously in powdered sugar for that signature crinkle effect.

Variations I’ve Tried:

Chocolate Chip: I added mini chocolate chips to the dough for a chocolatey twist. The kids loved it!

Lemon Zest: I added lemon zest to the dough for a bright, citrusy flavor. My husband especially enjoyed this version.
Sprinkles: I rolled the cookies in red, white, and blue sprinkles instead of powdered sugar for extra festive fun.

I’d love to hear how you make these cookies your own! Feel free to experiment with different flavors, colors, and toppings. The possibilities are endless!

I hope you enjoy making these cookies as much as I do. Happy baking, friend! And remember, even if they don’t turn out perfectly the first time, they’ll still taste delicious. That’s the beauty of homemade treats!

Red, White, and Blue Cake Mix Crinkle Cookies: A Festive Delight

Print Recipe

Celebrate patriotism with these delicious and festive red, white, and blue cookies! Perfect for 4th of July or any patriotic occasion.

Author: Kiera
Prep Time: 20 mins
Cook Time: 10 mins

Total Time: 30 mins
Yield: 24 cookies
Category: Dessert

Method: Baking
Cuisine: American

Ingredients

Scale

2 1/4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract

2 large eggs
Red, white, and blue sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and then the eggs, one at a time.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into small balls and then roll into the red, white, and blue sprinkles.
Place cookies on ungreased baking sheets.

Bake for 9-11 minutes, or until edges are lightly browned.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use high-quality sprinkles that won’t bleed their color. Store in an airtight container.