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
- 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.