Colorful Crinkle Cookies: SRC

It’s SRC day!

This month, I was assigned the lovely Miz Helen from Miz Helen’s Country Cottage.  Don’t you just love her blog title?  I feel at home already!

Miz Helen has loved cooking since childhood when she cooked for her toys and dog!  Though eventually she started cooking for her children, grandchildren, and great-grandchildren! 

There were so many delicious recipes to choose from, I had trouble choosing!  I have several cooler weather recipes pinned for the fall (I can hardly wait!)

In the meantime, I made Miz Helen’s Spring Crinkle Cookies!  Only I had to give them a slight rename, since it’s not spring and these gorgeous, delicious cookies can’t be limited to one season!

I made a few red and blue since it’s was just the 4^th of July – so pretty and patriotic!

And then I added some yellow (my boys picked primary colors!) Don’t they look like a chrysanthemum all stacked up?

I can see tinting these to suit any season or party!  I just love the versatility!  As to the cookies themselves, they’re just fantastic.  They’re soft, happy little cake pillows!  So, so good and gone in no time flat!

Thank you, Miz Helen, for a delicious recipe!

Colorful Crinkle Cookies

Adapted from Miz Helen’s Country Cottage

1 box vanilla cake mix

1 egg, lightly beaten

1 (8 oz) tub whipped topping (2 cups)

1 tsp, each, raspberry, lemon, & almond extracts

Gel food coloring

1 cup powdered sugar

Preheat the oven to 350 degrees F and prepare baking sheets by lining with silicone baking mats or parchment paper that has been lightly sprayed with cooking spray (these cookies are very sticky!)

Place the vanilla cake, egg, and whipped topping in a large bowl.  With a large spoon, stir together the ingredients until mixed completely.  The batter will be very thick and sticky.

Divide the batter evenly between three bowls.  Flavor and tint each bowl separately (for my cookies, red = raspberry, blue = almond, & yellow = lemon).  Stirring again until completely combined and evenly colored.

Place the powdered sugar in a small bowl.  Using a small, 1-tablespoon cookie scoop, drop balls of batter into the powdered sugar, one by one.  Carefully roll each ball through the powdered sugar, so it is covered completely.  Place the covered balls into the prepared cookie sheets.

Bake the cookies for 12-15 minutes.  Let the cookies cool on the baking sheets for 10 minutes before moving to wire racks to cool completely.

Makes about 36 cookies

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