3-Ingredient Cool Whip Crinkle Cookies (Fluffy, Easy Holiday Cookie Hack)
These 3-Ingredient Cool Whip Crinkle Cookies are the ultimate baking shortcut! Made with just cake mix, whipped topping, and an egg, they’re soft, fluffy, and delightfully chewy with a classic powdered sugar crinkle finish. Perfect for last-minute holiday baking or a quick dessert any time of year.
Equipment
- Mixing bowl
- Spatula
- baking sheet
- Parchment paper or silicone mat
- Wire cooling rack
Ingredients
- 1 box Cake Mix (any flavor – white, vanilla, red velvet, or chocolate)
- 1 (8 oz) container Whipped Topping (Cool Whip), thawed
- 1 large Egg
- Powdered Sugar (optional, for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the cake mix, thawed Cool Whip, and egg. Stir with a spatula until a thick, sticky dough forms. No mixer needed!
- Refrigerate the dough for 30–60 minutes. This helps firm it up for easier handling and rolling.
- Scoop 1-inch portions (about 1 tablespoon) and roll each ball generously in powdered sugar. Place on the prepared baking sheet, spaced 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops are puffed with visible cracks. Cool on a wire rack before serving.