Christmas Crinkle Cool Whip Cookies are a blast to make with the kids! Just be ready to get a little messy!
Until last year I had never heard of making cookies with Cool Whip. It seemed like the strangest thing to me. I make, I’ve made cake mix cookies before, but Cool Whip? You guys, it totally works! The batter is going to be super sticky, so be prepared for that, but once you coat those cute little red & green balls of batter in sugar you’re on your way. My boys LOVED helping me with these cookies. They measured and poured ingredients in, added (a lot) of food coloring – it’ll happen – and had so much fun getting messy. Licking your fingers afterwards is half the fun.
Now a warning, when I saw 2-inches between cookies, I mean it. These babies will spread out something fierce, and when they come out of the oven they will be soft. Like almost mushy soft, but will set up as they cool. I just didn’t want y’all freaking out of anything. Grab a tub of the good stuff, your favorite vanilla cake mix, and let’s get baking!
- 1 box vanilla cake mix
- 1 egg, lightly beaten
- 1 tub (3 cups) Cool Whip
- 1 teaspoon vanilla
- Red & green gel food coloring (liquid is fine too)
- 1 cup powdered sugar
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pat.
- In a large mixing bowl, beat together the cake mix, egg, cool whip and vanilla. The dough will be thick and sticky.
- Divide the dough in half and place one half in a second bowl. Add a couple drops of red food coloring to one bowl and a couple drops of green food coloring to the other bowl. Mix the food coloring into each half of the dough. Add more food coloring as needed until your desired color is reached.
- Put the powdered sugar into a small bowl.
- Use a small cookie scoop (or 1 tablespoon measuring spoon) to portion the dough into the bowl of sugar. One scoop at a time, place the dough into the sugar and roll it around until it is completely coated. Place the dough ball onto the prepared baking sheet. Repeat with the remaining dough, leaving 2-inches between each cookie. (Seriously, the cookies spread A LOT.)
- Bake for 12 to 15 minutes or until the cookies are set. The center of the cookie will still be soft, that's okay.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a wire rack to cool completely.