Looking for the easiest-ever
Christmas cookie? Enter: Cool whip cookies. All you need is cake mix, whipped topping (aka Cool Whip), an egg, and powdered sugar to create these holiday treats. This genius boxed-cake-mix hack makes super-fudgy crinkle cookies—with a third of the typical ingredients. Whether you’re searching for a last-minute holiday dessert or a sweet homemade food gift, these cookies are the answer. Here’s everything you need to know:
Top tips for making Cool Whip cookies:
— Switch up the cake mix. If you’re not a chocolate person (😱!!!), you can use any type of boxed cake mix—vanilla, Funfetti, or even red velvet.
— The Cool Whip. We use fat-free Cool Whip here, but any type should work, even homemade whipped cream.
— Having trouble rolling? Chill the dough. Thanks to the Cool Whip, this is a very soft dough. If it’s too sticky in your hands to roll, chill the dough in the refrigerator for up to 30 minutes before rolling into balls and powdered sugar.
— Prevent flat cookies. If you’re having trouble with flat cookies, try chilling your dough for at least 30 minutes before baking. A well-chilled dough will not only help your cookies to be the height and texture we want, but also aids in creating the beautiful signature crinkle.
Storage:
If you have any leftover cookies, store them in an airtight container at room temperature for 3-4 days.
Can you freeze these cookies?
Absolutely. You can freeze the baked cookies by letting them cool, then placing them in freezer-safe plastic bags. You can also freeze the dough for up to 3 months. Freeze them as balls in freezer-safe plastic bags and let thaw before baking.
Made these cookies? Let us know how it went in the comments below!
Looking for the easiest-ever
Christmas cookie? Enter: Cool whip cookies. All you need is cake mix, whipped topping (aka Cool Whip), an egg, and powdered sugar to create these holiday treats. This genius boxed-cake-mix hack makes super-fudgy crinkle cookies—with a third of the typical ingredients. Whether you’re searching for a last-minute holiday dessert or a sweet homemade food gift, these cookies are the answer. Here’s everything you need to know:
Top tips for making Cool Whip cookies:
— Switch up the cake mix. If you’re not a chocolate person (😱!!!), you can use any type of boxed cake mix—vanilla, Funfetti, or even red velvet.
— The Cool Whip. We use fat-free Cool Whip here, but any type should work, even homemade whipped cream.
— Having trouble rolling? Chill the dough. Thanks to the Cool Whip, this is a very soft dough. If it’s too sticky in your hands to roll, chill the dough in the refrigerator for up to 30 minutes before rolling into balls and powdered sugar.
— Prevent flat cookies. If you’re having trouble with flat cookies, try chilling your dough for at least 30 minutes before baking. A well-chilled dough will not only help your cookies to be the height and texture we want, but also aids in creating the beautiful signature crinkle.
Storage:
If you have any leftover cookies, store them in an airtight container at room temperature for 3-4 days.
Can you freeze these cookies?
Absolutely. You can freeze the baked cookies by letting them cool, then placing them in freezer-safe plastic bags. You can also freeze the dough for up to 3 months. Freeze them as balls in freezer-safe plastic bags and let thaw before baking.
Made these cookies? Let us know how it went in the comments below!
- Yields:
-
20
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 157
Directions
-
- Step 1
Preheat the oven to 350° with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- Step 2In a large bowl, using a hand mixer, beat cake mix with Cool Whip and egg until smooth and dough has a taffy-like consistency, about 1 minute.
- Step 3Place powdered sugar in a shallow bowl. Using a medium cookie scoop, scoop dough into the powdered sugar and roll to coat completely.
- Step 4Arrange each ball 2″ apart on prepared baking sheets and bake, rotating the trays halfway through, until cookies crackle and are set but still slightly soft in the center, 13 to 15 minutes.
- Step 5Transfer to a cooling rack and let cool completely.
- Step 1
LUCY SCHAEFFER PHOTOGRAPHY