Christmas Crinkle Cool Whip Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 0:30
Serves about 27 cookies

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!


  • 1 box vanilla (white) cake mix
  • 1 egg, lightly beaten
  • 1 tub (3 cups) Cool Whip
  • 1 teaspoon vanilla
  • Red & green gel food coloring (liquid will work too)
  • 1/2 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 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 on your 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 at least 5 minutes. Carefully transfer the cookies to a wire rack to cool completely.


Recipe Notes

I highly recommend a cookie scoop for this recipe. It's the easiest way to portion the dough and get it into the powdered sugar. If you're in a pinch you can use a 1 tablespoon measuring spoon , but you'll need to use your finger to get the batter out of the spoon and into the sugar.
Depending on how full the cookie scoop (or measuring spoon) is, you may get a slightly different cookie yield. I keep the batter in my cookie scoop leveled off so all the cookies are more or less the same size.
The cookies freeze well. Place the cooled cookies in a Ziploc bag, seal, and pop in the freezer. Defrost in the fridge until soft enough to eat.
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