Cool Whip Christmas Crinkle Cookies
Delightfully soft and chewy cookies with a crispy outer layer, featuring Cool Whip for an irresistible texture, perfect for festive occasions.
Ingredients
Cookie Base
- 1 box vanilla or white cake mix (15.25 oz)
- 1 cup Cool Whip, thawed
- 1 large egg
- ½ teaspoon vanilla extract
Coating
- 1 cup powdered sugar (for coating)
- to taste red sanding sugar (for decoration)
- to taste green sanding sugar (for decoration)
Instructions
Preparation
- Gather all your ingredients and ensure Cool Whip is thawed. Preheat your oven to 350°F (175°C) while you prepare the dough.
- In a mixing bowl, combine the cake mix, Cool Whip, egg, and vanilla extract. Stir until a thick, sticky dough forms (about 2 minutes).
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20 to 30 minutes.
- Once chilled, use a tablespoon to scoop portions of the dough and roll them into small balls in your hands.
- In a separate bowl, pour in the powdered sugar for coating. Roll each ball generously in powdered sugar until completely coated.
- Dip the tops of each cookie ball lightly into red or green sanding sugar.
- Line a baking sheet with parchment paper and place each dough ball on it, spaced about two inches apart.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes.
- Carefully remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Notes
Store in an airtight container at room temperature for up to a week. For freezing, place cookies in a single layer, separated by parchment paper, and freeze for up to three months.