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I first made these Grinch Cake Mix Cookies for a last-minute holiday bake sale and was surprised how fast they disappeared. They’re simple cookies made from red velvet cake mix, brightened with a hint of peppermint and white chocolate chips — and when you add green coloring and a snowy sprinkle of powdered sugar, they turn into an instant Grinch-y holiday hit. They’re perfect for classroom parties, cookie exchanges, or any time you want a playful seasonal treat without fuss.

Why you’ll love this dish

These cookies are the shortcut answer to homemade holiday cookies without sacrificing flavor. Using a cake mix cuts the prep and cleanup in half, while peppermint and white chocolate keep the flavor festive. They’re kid-approved, easy to scale for big batches, and ideal when you need a showy treat fast.

“These were the easiest cookies I’ve ever made — festive, soft, and everyone kept asking for the recipe.”

Quick: ready from bowl to oven in about 15 minutes.
Budget-friendly: one box of cake mix makes dozens of cookies.
Crowd-pleasing: soft texture and bright look make them a party favorite.
Great for gifting: they travel well when boxed and tied with ribbon.

(If you love the idea of cake-mix shortcuts, you might also enjoy this peanut butter cake mix cookie recipe I tested and liked: Cake Mix Peanut Butter Cookies.)

Step-by-step overview

Before you pull out the ingredients, here’s the simple process so you know what to expect:

Mix the red velvet cake mix with oil, eggs, and peppermint.
Add green food coloring if you want the Grinch look.
Fold in white chocolate chips.
Scoop onto a baking sheet and bake 10–12 minutes.
Cool briefly, then dust with powdered sugar.

This is a no-chill dough and bakes quickly, so line your pans and preheat the oven before you start.

What you’ll need

1 box red velvet cake mix (15–16 oz)
1/2 cup vegetable oil (sub: melted coconut oil or light olive oil)
2 large eggs (substitute: 2 flax eggs — 2 tbsp ground flax + 6 tbsp water — or 1/2 cup applesauce for egg-free)
1/2 teaspoon peppermint extract (sub: 1 tsp vanilla for a milder cookie)
1 cup white chocolate chips (sub: dark or milk chocolate chips)
Green food coloring (optional; gel color gives a brighter hue)
Powdered sugar for dusting

Note: Because red velvet mix already contains red dye, the green may come out muted. For a brighter Grinch green, use a white or vanilla cake mix and add cocoa or red velvet flavoring separately. If you want holiday variations, check this Christmas cake mix cookie guide for ideas: Christmas Cake Mix Cookies.

Step-by-step instructions

Grinch cake mix cookies in festive green and red colors

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, stir together the red velvet cake mix, vegetable oil, eggs, and peppermint extract until combined. The dough will be thick and slightly sticky.
Add green food coloring a few drops at a time until you reach your desired shade. Gel coloring is concentrated; start small.
Fold in the white chocolate chips until evenly distributed.
Use a cookie scoop or tablespoon to drop rounded spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the cookie edges are set but the centers are still soft. Rotate the pan halfway through if your oven bakes unevenly.
Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
When cool, dust lightly with powdered sugar to create a “snow-dusted” Grinch look. Serve.

Yield: about 18–24 cookies depending on scoop size.

Best ways to enjoy it

Plate them on a festive platter with sprigs of rosemary to mimic holly.
Pack a few in cellophane bags for easy gifting.
Pair with hot cocoa or a peppermint mocha for a full holiday dessert combo.
Serve with a scoop of vanilla ice cream or whipped cream for an extra-treat dessert.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3 days. Place parchment layers between stacks to prevent sticking.
Refrigerator: Keep in a sealed container for up to 7 days if you prefer chilled cookies. Let them come to room temp before serving for the best texture.
Freezer: Freeze cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie 7–10 seconds in the microwave or 5–7 minutes at 325°F (160°C) in the oven for a freshly-baked feel.

Food safety note: these cookies contain eggs. Store and handle them as you would any egg-containing baked good and discard if left at room temperature longer than 24 hours in warm conditions.

Pro chef tips

Use a cookie scoop for uniformly sized cookies and even baking.
If your dough seems too wet, add a tablespoon of cake mix at a time until it firms up. If it’s too dry, a teaspoon of milk will help.
Gel food coloring will give a vibrant green without adding extra liquid. Stir thoroughly so color distributes evenly.
For brighter green and truer Grinch color, consider starting with a white cake mix and adding a tablespoon of cocoa if you want a faint red-velvet flavor.
For a crunchy edge, flatten scoops slightly before baking; for softer, thicker cookies, bake on a cooler sheet and don’t press them down.
Need a seasonal swap? Try similar cake-mix experiments like this pumpkin version for fall: Pumpkin Cake Mix Cookies.

Creative twists

Peppermint bark: Stir in crushed candy canes with the white chocolate chips.
Red velvet swap: Omit green coloring and dust with white sanding sugar for a classic look.
Gluten-free: Use a gluten-free cake mix. Check mix labeling for cross-contamination.
Vegan: Use a vegan cake mix and replace eggs with flax eggs and white chocolate with dairy-free chips. Adjust baking time slightly.
Drizzle: Finish cooled cookies with melted white or dark chocolate for a professional touch.

Your questions answered

Q: Can I use a different cake mix flavor?
A: Yes. Vanilla or white cake mix gives a brighter green when colored. Chocolate or red velvet will affect color and flavor; adjust coloring accordingly.

Q: Do I have to use peppermint extract?
A: No—peppermint is seasonal and pairs nicely with white chocolate, but vanilla extract works fine. Use less peppermint if you prefer a subtle taste.

Q: How do I prevent the cookies from flattening too much?
A: Chill the dough briefly (15–20 minutes) or bake on an insulated baking sheet. Also avoid over-oiling the pan.

Q: Are these safe to freeze?
A: Yes. Freeze fully cooled cookies up to 3 months in an airtight container. Thaw at room temperature.

Q: Do the cookies need to be baked to a certain internal temperature?
A: Not necessary for cookies. Bake until edges are set and centers look slightly soft; centers will finish firming as they cool.

Conclusion

If you want more inspiration or alternative takes on Grinch-style treats, check out these helpful versions: The Grinch Cookies (Cake Mix Recipe) – Nourish Plate, Grinch Cake Mix Cookies – Princess Pinky Girl, and Grinch Cookies – Mom On Timeout. Each link offers variations and photos that can spark new decorating ideas.

Enjoy baking — and may your cookies bring a little holiday mischief and a lot of smiles.