Holiday Wreath Crinkle Cookies are soft, chewy cookies tinted festive green, rolled in powdered sugar, and baked to form a beautiful crackled pattern. Topped with a touch of raspberry for a red pop, they resemble miniature Christmas wreaths and bring a joyful flair to holiday dessert tables.

Why You’ll Love This Recipe

These cookies are a holiday favorite thanks to their stunning appearance and irresistible texture. The crinkled powdered sugar coating gives them a snowy look, while the vibrant green dough and ruby red raspberry centers add a decorative, seasonal touch. With their simple ingredients and festive charm, they’re perfect for cookie swaps, decorating parties, and seasonal baking projects.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Green gel food coloring
Powdered sugar (for rolling)
Fresh raspberries or raspberry jam (for topping)

Directions

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract.
Add green food coloring a little at a time until the desired shade is reached.
Gradually add in the dry ingredients and mix until a soft dough forms.
Chill the dough in the refrigerator for 30–45 minutes to firm up.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough, roll into balls, then roll generously in powdered sugar.
Place cookies on the prepared baking sheet about 2 inches apart.
Gently press a raspberry (or a small spoon of raspberry jam) into the center of each dough ball.
Bake for 10–12 minutes, or until the edges are set and the tops are crackled.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

Yield: Approximately 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: ~1 hour 10 minutes

Variations

Use peppermint extract instead of vanilla for a minty version.
Replace raspberry topping with maraschino cherries or candied cranberries.
Add white chocolate chips or shredded coconut to the dough for extra texture.
Create a “wreath” ring by shaping each dough ball into a donut shape before baking.

Storage/Reheating

Store in an airtight container at room temperature for up to 5 days. If using fresh fruit, refrigerate after 24 hours. Cookies can also be frozen for up to 1 month (without raspberry topping). No reheating needed—serve at room temperature.

FAQs

Can I skip the food coloring?

Yes. The cookies will be golden without it, but you’ll lose the festive green effect.

Can I use jam instead of fresh raspberries?

Absolutely. A small dollop of raspberry jam works just as well and adds a rich burst of flavor.

Why chill the dough?

Chilling helps firm the dough, prevents spreading, and enhances the crinkle effect during baking.

What kind of food coloring is best?

Gel food coloring provides a strong, vibrant color without altering the dough’s texture.

How do I get a strong crinkle pattern?

Roll the dough balls generously in powdered sugar just before baking—don’t skimp.

Can I make these cookies gluten-free?

Yes, by substituting a 1:1 gluten-free baking flour blend.

Why is my raspberry sinking?

Be sure to chill the dough, and gently press the fruit into the surface—not too deep.

Are these overly sweet?

No. The powdered sugar balances the mild, buttery dough and tart raspberry topping.

Can I add decorations to make them look more like wreaths?

Yes—use small sugar pearls, colored sanding sugar, or mint leaves for festive detail.

Are these suitable for kids to help make?

Definitely. Rolling in powdered sugar and adding the berry topping is a great task for little hands.

Conclusion

Holiday Wreath Crinkle Cookies are festive, flavorful, and beautifully designed to capture the spirit of the season. With their vibrant green color, soft texture, and sweet raspberry topping, they’re a show-stopping cookie that’s as delightful to eat as it is to serve. A perfect addition to your holiday baking list.

Holiday Wreath Crinkle Cookies – Festive Green Cookies with Raspberry Accents and Powdered Sugar Dusting

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Holiday Wreath Crinkle Cookies are soft, chewy cookies colored festive green, dusted with powdered sugar, and accented with a dollop of raspberry jam for a beautiful holiday wreath look. These eye-catching treats are perfect for cookie swaps and holiday dessert trays.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box white cake mix
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
Green gel food coloring
1/2 cup powdered sugar (for coating)
1/4 cup raspberry jam (for accents)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together cake mix, eggs, oil, vanilla extract, and green food coloring until a soft dough forms and color is evenly distributed.
Roll dough into 1-inch balls, then roll each ball in powdered sugar to coat thoroughly.
Place coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, gently press a small indentation in the center of each ball.
Bake for 10–12 minutes, until cookies are puffed and crinkled but still soft in the center.
Remove from oven and immediately spoon a small amount of raspberry jam into the center of each cookie.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use gel food coloring for a more vibrant green without altering the dough’s texture.
Let cookies cool fully before storing to keep the powdered sugar from dissolving.
Store in an airtight container for up to 4 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 12g
Sodium: 90mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg