These soft, delicious Shamrock Green Crinkle Cookies are easy to make and fun to color.
There are some recipes that surprise you. This cookie recipe is one of them. After doing much research on the phenomena that is the Crinkle Cookie and finding approximately 7000 recipes and pictures and ooo’s and ahhhh’s, I figured they were going to be good but considering their ingredient list is pretty minimal, I really wasn’t expecting them to be GREAT. With St. Patrick’s Day right around the corner, I was looking for an easy cookie that you could color green and that would be fun for kids to bring to school to celebrate the day.
Let me just say that this recipe makes 36 cookies… by nightfall there were 13 of them left in my house.
These little things are amazing!!! We are talking fast, easy to make, fun to color, the perfect soft cookie consistency. Yeah, 13 left!!!!! I’m not proud of that number but consider it your own personal warning.. these things are ADDICTIVE! Walking through the kitchen to let the dogs out … grab a cookie. Measure the side kitchen to cut molding… grab a cookie. Need to start dinner… grab a cookie. This is also where I acknowledge that Michael was helping demolish this batch of cookies but still, embarrassing numbers for just two people. These cookies are dangerous.
Shamrock Green Crinkle Cookies
Start by preheating your oven to 375 degrees and spray your cookie sheet with non-stick spray. In a small bowl combine the powdered sugar and cornstarch. Set aside.
Melt the butter and in a large bowl, combine with the cake mix and eggs.
I do not advise doing this part by hand. I tried it and I basically just moved the dough from one side of the bowl to the other so I suggest using a hand mixer for this part. When you have your ingredients combined, add in several drops of green food coloring and mix it in.
Just when you think you have the shade of green you want, add in just a little bit more. The color will lighten slightly when the cookies are cooked.
Once your dough is colored, drop spoonfuls of the dough into the powdered sugar mixture.
Roll the blob around until covered in sugar and then roll it into a ball and set on your cookie sheet.
When your sheet is full, cook them for 9 minutes. They will be puffy and crinkly and beautiful.
Remove them from the oven, let them cool for one minute and then move them to a cooling rack.
These are quick,easy cookies and are perfect to bring to work, school or to a friends house to celebrate St. Patrick’s Day.
And if you share them, you won’t have to explain how you ate the entire batch yourself.