Christmas Crinkle Cool Whip Cookies are a blast to make with the kids! Everyone loves these easy Christmas cookies, 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 ever to me. I’ve made cake mix cookies before, but with Cool Whip? Nope. You guys, it totally works! These Cool Whip cookies are ridiculously easy to make and so festive!
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Amy from Amy’s Cooking Adventures sent me her awesome Colorful Crinkle Cookies recipe years and ago in the fall for a cookie exchange. They were so cute that I had to revamp them for Christmas.
These Christmas Crinkle Cool Whip Cookies were SO easy to make and oh my gosh do they taste good. I took them to my bagpipe’s band Christmas party and they were eaten faster than I could believe!
These cake mix cool whip cookies aren’t just great for Christmas!
Try these fun variations…
- 4th of July Crinkle Cookies – Instead of red and green, dye the batter red and blue. The powdered sugar acts as the white in red, white & blue!
- Chocolate Cake Mix Cookies – Use chocolate or devil’s food cake mix and substitute 1 tablespoon strong coffee for the vanilla.
- Red Velvet Crinkle Cookies – Use red velvet cake mix instead of white cake mix. Great for Valentine’s Day!
- Spiced Cake Mix Cookies – Use spiced cake mix and mix in 1 teaspoon ground cinnamon with the powdered sugar before dipping.
- Lemon Cake Mix Cookies – Use lemon cake mix, add 1 tablespoon lemon juice and zest of 1/2 lemon.
- Strawberry Cool Whip Cookies – Use strawberry cake mix and substitute almond extract.
Once the batter is all mixed up it’s going to be pretty darn sticky, 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 afterward is half the fun.
Warning: When I say 2-inches between cookies, I mean it. These cookies will spread out a fair amount and you don’t want them sticking together.
When they come out of the oven they will be soft. Like almost mushy soft, but will set up as they cool. So give them at least a full 5 minutes to cool on the pan, maybe even more.
If you can get your spatula under the cookie without it smushing up at all you’re good to move them to the cooling rack. I just didn’t want y’all freaking out of anything.
So grab a tub of Cool Whip, your favorite vanilla cake mix, and let’s get baking!
Can You Freeze These Cookies
You sure can! One of my amazing readers, Stephanie, was kind enough to report in about this.
Just FYI – These cookies freeze really well. I saw a couple of people asking the question, so thought I would share my experience. I’ve made these cookies for the past three years. I always bake them several weeks up to a month prior to Christmas and then freeze them flat in a tin. They’ve always thawed just fine and taste delicious. They are my soon-to-be brother-in-law’s favorite!
- Christmas Pinwheel Cookies
- 5-Ingredient Vanilla Almond Snowball Cookies
- Chocolate Peppermint Crunch Cookies
- Christmas Crinkle Cool Whip Cookies
- Ugly Christmas Sweater Sugar Cookies
- Hazelnut Nutella Linzer Cookies
- Apple Cider Cookies
- Chocolate Andes Mint Cookies
- Dark Chocolate & Hazelnut Cookies
- Mexican Hot Chocolate Shortbread
- Loaded Cookie Butter Snickerdoodles
- Chocolate Oatmeal Cranberry Cookies
Christmas Crinkle Cool Whip Cookies
Ingredients
- 1 box vanilla cake mix
- 1 egg lightly beaten
- 8 ounces Cool Whip
- 1 teaspoon vanilla extract
- Red & green gel food coloring (liquid food color works too)
- 1 cup powdered sugar
Instructions
- 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.
Video
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Wealisa says
Can’t wait to try this!
Julie says
I hope you enjoy them!
Mary says
What is “Cool Whip”?
Julie says
Hi Mary! Cool Whip is a whipped topping product that’s similar to a stabilized whipped cream and available in the frozen section of the grocery store. If it’s not available where you live, you could try to substitute this homemade version.
http://realhousemoms.com/homemade-cool-whip/
*Note: I’ve not tried this substitution so I’m not 100% sure how it’ll work out.
Carol Wilton says
Can these cookies be frozen?
Julie says
I haven’t tried, but I’m making them again this month and will let you know. 🙂
Barb says
Can these be frozen
Faith says
How do you not know what cool whip is?
Chris says
By not being American??? 🙄
Vicky says
Our cookies keep coming out flat like paper.
They collapse after 7 minutes in-the oven. Any ideas?
Dayna says
Hi Julie! If I were to used a chocolate cake mix, would the ingredients and measurements be the same? Thank you!
Julie Kotzbach says
Yes, the ingredients will stay the same. I checked a couple of other recipes online that use chocolate cake mix instead and they’re the same as this recipe, but without food coloring. 🙂
Pat Coleman says
I used a white vanilla pudding cake mix and the cookies were delicious.
The recipe was not as messy as anticipated.
Julie says
I’m so glad you enjoyed them! Pudding cake mix sounds great. I’ll have to try that next time. 🙂
Karen says
Do you add the cake mix dry?
Julie says
Yes ma’am.
Sarah says
Could I sub in red velvet instead of vanilla cake mix?
Julie says
Sure!
Confused Cathy says
What is cool whip? What is powdered sugar? What kind of cutter do you use? I’m so lost, please reply right away. I’m in the middle of the recipe
Julie says
Hi Cathy,
Cool Whip is a brand of whipped topping. It’s sort of like a stabilized whipped cream but made with an oil base.
Powdered sugar is also called icing sugar or confectioner’s sugar. It’s a sugar in powder form.
I’m not sure what cutter you’re referring to. You don’t need to cut these cookies out of the dough.
Hope this helps!
Tracy says
How do you store them and how long do they keep?
Julie says
Hi Tracy! You’ll want to keep these cookies in an airtight container (like Tupperware) and you can leave them at room temperature. I’d say they’d last 2 days, maybe 3 if you’re pushing it. We always eat them the same day, but these cookies to harden up more quickly than your everyday fare.
Randi says
Put bread on top of cooked cookies, it’s a baker’s secret, they will stay soft and fresh for weeks
Kristen says
I love these cookies! I made them last year and they were a huge hit. Now people always ask me to make them. Thanks for the recipe.
Julie says
Yay! Thank you so much for sharing Kristen! I’m glad you all loved them. 🙂
Noreen Soos says
How long will these last? What would be the best storage for them. Room temperature or refrigerator?
Julie says
Hi Noreen. These cookies are usually eaten within 24 hours at my house, but I’d guess 2-3 days. I would recommend storing them at room temperature in an airtight container, as the fridge might make them harden faster.
Samantha says
Is it just one 8oz tub of cool whip? Why does it say 3 cups?
Julie says
Hi Samantha. One 8oz tub of Cool Whip is approx 3 cups. I like to include both measurements just in case.
Angela says
What kind of food coloring do you use that the red doesn’t look pink??
Julie says
Hi Angela! I use gel food coloring, like AmeriColor or Wilton. You don’t need as much as liquid food color and the coloring is better. Gel food color is available on Amazon or you can find it at Wal-Mart, Michael’s & Joann’s.
Patty says
Can we freeze these cookies?
Julie says
I haven’t tried it. You could try freezing 1 or 2 and see what happens, but to be on the safe side I’m going to say no.
Julie says
Hi Patty! I tried freezing these cookies and it worked out great! I popped them in a Ziploc bag and then defrosted in the fridge until they were soft enough to eat.
georgia kemp says
I’m gonna try these today…but…..I found some cake mix at Wal-Mart that is already colored !!! they have red, green, blue, yellow…..I bought the red and green…..the thing is…they’re in a package that is only 1/2 the amount of the box…..so….I suppose..I’ll have to beat the egg and divide it in 1/2 also, huh ??
Julie says
Cool! Is the package weight of the cake mix the same as a standard box of cake mix? If so, the other ingredients would stay the same. If not, you’d have to adjust accordingly.
Misty says
I buy the already made red and green mixes. I use one egg and one cool whip per bag of mix. They always turn out great. You can add a little red heart on the green for grinch cookies also. ?
Sharon says
I make a of cookies with cake mix .But not with cool whip. Now I have to try this one. I know it will be great.
Danielle says
Can these be frozen?
Julie Espy says
Hi Danielle! I have not frozen these cookies before. I’m not sure how it would go with the Cool Whip. If you want to try, I would test freeze 1 or 2 cookies and see how they thaw out in the fridge. I’d love to know how it goes if you trying freezing them. 🙂
Colleen says
I froze my dough for a few hours and it helped with the stickiness!
Julie says
Excellent to know! Thank you for the info!!
Vicki says
Love these cookies! You can use any flavor cake mix and they are delicious. We made five different flavors (Lemon, German Chocolate, Red Velvet, Strawberry, and Devil’s Food) to take to my husband’s class reunion. They were loved by all and could not believe the cookies only had 4 ingredients (cake mix, 2 eggs, Cool Whip and Powdered Sugar). Lemon was by far the favorite, followed closely by the Red Velvet!
Leah says
How did you flavor the lemon!? Would love love to make those for thanks giving !!
Julie says
Leah, you can change out the cake mix flavor to get different variations. 🙂
Marie says
If you are using chocolate cake mix do you still use the vanilla
Julie says
You can still add the vanilla, but I’d even say substitute the vanilla and 1 tablespoons strong coffee to deepen the chocolate flavor. 🙂
Sandi says
These colorful cookies would be so fun for a cookie exchange party. I love them!
Marie says
Oh, I love making cookies and these look so festive 🙂 I haven’t made crinkle cookies before and this recipe looks great
Joan says
Would it be a good idea to spray the cookie scoop with buttery Pam baking spray? So the dough slips out easily?
Julie says
Hi Joan! If you want to you can, but I don’t. The mechanics of the scoop does a good enough job on its own I think.
Caren says
About how many cookies does 1 batch make? Considering these for a cookie exchange.
Julie says
Aoubt 27 cookies, as listed on the recipe card. 🙂
Leah says
Can you use jello to flavor the cookies and color them?
Julie says
I haven’t tried that, but the gelatin in the jello would definitely change these cookies…the texture potentially the baking time, etc. If you want to experiment with jello you can. Totally up to you.
Traci says
Spice cake is a favorite in my house. Thinking about trying that out!
Diane says
How many oz tub of cool whip
Julie says
It’s an 8-ounce tub.
Mike says
Helpful hint: Dust your spoon in the powdered sugerprior to dipping each cookie.
Mary Ann says
When my son was in college (1991-95) I would make these, usually lemon and he loved them. They stated fresh for mailing time and then eating time. They’re easy to make and look so pretty.
Susan Mcginnid says
I just made the Christmas crinkle cookies according to your instructions. They came out extremely big, which I expected because of your instruction, but also extremely flat ?? Did I do something wrong? (I did pull one tray out to take a peek after 12 minutes and I noticed they went flat as soon as they hit the air. I stuck them back in for another two. But both trays were pretty flat )
I plan to make a new batch about half the size so I can get them out for Christmas gifts, so should I expect them to be so flat ? If so that’s fine.
i’ve seen crinkle cookies that are flat on the bottom but pretty poofy, concave on top.
Thanks and love your site!!
Julie says
Hi Susan! These cookies are not puffy or concave. They do look that way a little upon coming out of the oven, but then they settle flat as they cool. Flat cookies sound like you made them right. 🙂 Hope this helps!
Susan Mcginnis says
Sorry to belabor but I am making these again tomorrow in smaller size for xmas neighbors.
Another recipe calls for 2 eggs and oil. No cool whip. The pic attached shows they very puffy, convex.
The instructions say to refrigerate dough for 30 for fluffier cookies.
Do you agree these differences would yield puffier cookies ? I don’t see where to add a pic but it’s in suburban mom.
Thanks!!!
Julie says
Hi Susan! The eggs and oil plus cake mix is a standard cake mix cookie recipe and will yield a puffier cookie. The Cool Whip in this recipe replaces the oil and egg and results in a flatter cookie. I’m not sure about the refrigeration since I get right to baking when I make regular cake mix cookies. It’s really your call. If you want puffier cookies, I’d go with the eggs and oil. 🙂
Miranda says
Fat free cool whip? Any concerns using that? Thanks!
Julie says
Hi Miranda! I haven’t used Fat Free Cool Whip for this recipe, but it’s a 1 gram of sugar and 1.5 gram of fat difference so I’m going to go out on a limb and say you should be just fine.
Gina says
Does using the red and green food coloring color peoples teeth when you eat them? Crazy question I know!
Julie says
I haven’t run into anyone having colored teeth. 🙂
Jill says
Just finished baking and won’t use this recipe again. Batter reminded me of trying to get gum off my shoe on a hot day. Taste was OK, but I’m not sure how to describe the texture. They are chewy, but more like gum chewy than cookie chewy. Cookies hardly spread at all. They baked into a mound and didn’t crinkle until I took them out of the oven and they fell. Strangest cookie I’ve ever made. For so few ingredients they were a lot of hassle.
Julie says
Hi Jill. I’m sorry these cookies didn’t turn out as planned. The cookies should definitely have spread out quite a bit while baking, gotten that crinkle look, and only fallen a little bit while cooling. They do have a toothsome chew, but it shouldn’t have been gummy.
Kate says
Is the cool whip supposed to be used straight from the freezer or defrosted?
Julie says
Defrosted
Lauren says
I’d love to try this using Splenda. I’d use an organic or natural food coloring. Sugarfree cake mixes usually have Sorbitol so I’ll stick with a regular mix, probably lemon. I often have to alter ingredients but research first so texture doesn’t change. This sounds too simple!
Cindy says
Although these are messy, I found a couple if useful tips:
-I chilled the dough overnight making it a bit easier to handle
— I sprayed my hands with Pam fir less sticking
–i just shook the bowl of sugar– coated easily!
Can’t wait to try other flavors!
Cindy says
I find it curious that this is not the comment I
posted…far from it actually…..
Julie says
Hi Cindy! The above comment is from another Cindy (different email address).
Barbara says
If you use a different flavor cake mix, such as strawberry or chocolate, would you still add in the vanilla or is that only for the white cake mix? Thank you
Julie Espy says
Hi Barbara! You can still add the vanilla. It brings a little depth of flavor. But you could always leave it out with a flavored mix if you prefer. 🙂
Valerie says
Going to try these and will refrigerate over night and see how they work cant wait to taste them!!
Rachel Elser says
Can I use Chocolate Cake mix? My school colors are brown and white so I these would fir perfect if I could make them chocolate.
Julie Espy says
Hi Rachel! You can use chocolate cake mix!
Ashley says
What do they taste like? Can you put sprinkles in the mix?
Julie Espy says
Hi Ashley! They have a vanilla flavor. If you want to put sprinkles in the mix you, can but they might get lost in there unless you use contrasting colors. (Or leave the dough white and add the sprinkles in. Use jimmies, not nonpareils, their colors will bleed.) Hope this helps!!
Lisa says
Ok when you say beat do you mean by hand or with mixer? Just wanting to make sure
Julie Espy says
Hi Lisa! I beat these cookies with a hand mixer. By hand is like having arm day at the gym. 😉 There’s a step-by-step video in this post if you want to follow along.
Diane says
Had these recently- fabulous. Ready to bake myself. 1232kcal PER cookie?????
Julie Espy says
Oh my goodness! No, there are not 1232 calories per cookie. It looks like there’s a hiccup in my nutrition calculator. Thank you for letting me know Diane! There are 104 calories per cookie. 🙂 Happy baking!
Suzanne says
What a fantastic idea!! The title totally caught my eye. My kids are going to have so much fun with this!!
Suzanne says
These look so good! I love that they can match any holiday! It is nice to have a cookie that can be whipped up quickly!
Vanessa says
Thanks for sharing! Do they keep long?