St. Patrick's Day Mint Crinkle Cookies
Delightfully green, soft and chewy cake mix cookies bursting with mint and covered in blissful powdered sugar sweetness.
Ingredients
- 1 white boxed cake mix, 16.25 oz
- 6 tablespoons butter, melted
- 2 large eggs
- 1 and ¼ teaspoons mint extract
- 2 drops Americolor Soft Gel Paste Mint Green
- ¼ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, mix together boxed cake mix, melted butter, eggs, mint extract and mint green gel food coloring; mix until combined.
- Place granulated sugar and powdered sugar in separate shallow dishes. Scoop dough into tablespoon balls using a #50 Disher and drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat. Evenly space dough balls on a baking sheet.
- Bake 9-11 minutes, until puffed and cracked and edges have begun to set but centers are still soft, cookies will look raw between cracks and appear underdone.
- Cool cookies on a baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Mint Crinkle Cookies should be stored in an airtight container and will keep 3+ days
