Kringle Krinkles are like the holiday season's answer to the Black & White Cookie. For the most part.
Sure, these treats aren't frosted, but they're cakey and combine chocolate—thanks to the red velvet cake mix—and vanilla, so you get a taste of both flavors in each bite. They're perfect for that indecisive person who keeps staring at your plate of cookies, waffling on whether they're more in the mood for something rich or light. You really can have it all!
The key to getting the red and green swirl just right is mixing both kinds of dough separately, adding about 8 to 10 drops of green food coloring to the vanilla batter to give it that pale green glow. You're using a cake mix for both, but since you're only using a little oil and two eggs, they'll be closer to a cookie-dough consistency than a cake or brownie batter.
Once both doughs have been made, let them chill in the fridge for about 20 to 25 minutes, so they're less likely to stick to your fingers (and dye your skin). From there, ball both doughs together in one mixing bowl, twisting the two together to create a marbled effect. Don't stir or blend the dough, otherwise the whole thing will turn a dingy gray-green. For some reason, people aren't as into Dishwater Krinkles.
At this point, simply roll one-inch balls of dough, then roll them in powdered sugar and set on a parchment-lined baking sheet. The cookies will spread as they bake, so there's no need to press them down or anything.
If you store them in an airtight container, they'll be good for a full week, and they're a fun way to add some color to your traditional sugar cookie, chocolate chip cookie, gingerbread holiday baking repertoire. And if you need even more ideas, try these 50 twists on Christmas cookies, Nutter Butter Reindeer Pops or snowball sweets.
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