Christmas Cool Whip Crinkle Cookies
Soft, pillowy, and dusted with holiday cheer — the easiest cookies you’ll bake this season.
Introduction
The holidays call for cookies that are as fun to make as they are to eat. These Christmas Cool Whip Crinkle Cookies are the ultimate shortcut treat: just four ingredients, no mixer required, and ready in under 30 minutes.
What makes them special? The Cool Whip creates a light, airy texture, while cake mix provides the perfect sweet base. Rolled in powdered sugar or festive sprinkles, they bake into crinkled little gems that look like they’ve been dusted with snow. They’re colorful, cheerful, and guaranteed to brighten any cookie platter.
Whether you’re baking with kids, preparing for a holiday party, or just craving something quick and festive, these cookies are a must‑try.
Ingredients Breakdown
1 box white or vanilla cake mix (15.25 oz) – The base of the dough, providing sweetness and structure.
1 tub (8 oz) Cool Whip, thawed – Adds fluffiness and moisture, creating a soft texture.
1 large egg – Binds the dough and adds richness.
Red and green sprinkles or powdered sugar – For coating, giving a festive look and crinkled finish.
Step‑by‑Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Step 2: Prepare the Dough
Mix cake mix, egg, and Cool Whip until smooth. Dough will be sticky.
Step 3: Chill the Dough
Refrigerate for 30 minutes to firm up and make handling easier.
Step 4: Shape the Cookies
Scoop tablespoon‑sized portions. Roll in powdered sugar or sprinkles until coated.
Step 5: Bake
Place dough balls 2 inches apart. Bake 10–12 minutes until edges are set and cookies look crinkled.
Step 6: Cool
Cool on baking sheet for 2–3 minutes, then transfer to wire rack.
Baking Tips
Chill the dough — prevents sticking and helps cookies hold shape.
Generous coating — roll thoroughly for dramatic crinkle effect.
Don’t overbake — cookies should be soft in the center.
Use parchment paper — makes cleanup easy and prevents sticking.
Variations
Chocolate Crinkle Cookies: Use chocolate cake mix instead.
Peppermint Twist: Add crushed candy canes to the coating.
Funfetti Version: Use sprinkle cake mix for colorful cookies.
Gluten‑Free: Substitute with gluten‑free cake mix.
Double Coating: Roll first in powdered sugar, then in sprinkles for extra festive flair.
Serving Ideas
Arrange on a holiday cookie platter.
Package in tins or jars for edible gifts.
Pair with hot cocoa or mulled cider.
Use as stocking stuffers wrapped in clear bags.
Storage
Room Temperature: Store in airtight container for 3–4 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze baked cookies for up to 2 months.
Nutrition (per cookie, approx.)
Calories: ~120
Protein: ~1g
Fat: ~4g
Carbs: ~18g
Conclusion
These Christmas Cool Whip Crinkle Cookies are proof that holiday baking doesn’t have to be complicated. With just a few ingredients, you can create festive, bakery‑worthy cookies that look as magical as they taste. Soft, fluffy, and dusted with snowy sugar or sprinkles, they’re the perfect addition to your holiday traditions.