Quick Description
These Cake Mix Crinkle Cookies are soft, chewy, and incredibly easy to make with just 3 simple ingredients. Using any flavor cake mix you love, these cookies come out perfectly crinkled, sweet, and bakery-style every single time. Perfect for quick desserts, holidays, or last-minute treats.
Servings & Timing
- Serves: 18–24 cookies
- Prep Time: 10 minutes
- Bake Time: 12–15 minutes
- Total Time: ~25 minutes
Ingredients List
- 1 box cake mix (any flavor: chocolate, red velvet, lemon, etc.)
- 1 (8-ounce) container Cool Whip
- 1 large egg
- Powdered sugar, for rolling
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Dough
In a large bowl, mix cake mix, Cool Whip, and egg until fully combined.
The dough will be thick and sticky—this is normal.
3. Form Cookies
Using a teaspoon, scoop dough and roll generously in powdered sugar until fully coated.
4. Bake
Place cookies on prepared baking sheet, spacing about 2 inches apart.
Bake for 12–15 minutes, until tops are cracked and edges are set.
5. Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition (Per Cookie – Approximate)
- Calories: 110
- Protein: 1g
- Carbohydrates: 18g
- Fat: 4g
- Sugar: 10g
Benefits
- Only 3 Ingredients: Super simple and beginner-friendly
- Quick Dessert: Ready in under 30 minutes
- Customizable: Any cake mix flavor works
- Soft & Chewy: Perfect crinkle texture every time
Additional Notes
- Dough is sticky—use a spoon, not your hands
- Chill dough 10 minutes if too soft
- Don’t overbake or cookies will lose softness
Dietary Info
- Vegetarian ✔
- Gluten-Free Option ✔ (use gluten-free cake mix)
- Dairy-Free Option ✖
Brief Introduction
These cookies are one of those magical recipes that feel too easy to be true. With just a box of cake mix, Cool Whip, and an egg, you get bakery-style cookies that everyone loves—and no one believes only took minutes to make.
Step-by-Step Cooking Guide
- Mix ingredients into sticky dough
- Roll dough in powdered sugar
- Bake until cracked and soft
- Cool slightly before removing
Ingredient Details & Substitutions
- Cake Mix: Chocolate, lemon, red velvet, strawberry, spice—anything works
- Cool Whip: Must be thawed for best texture
- Egg: Helps bind and create chewiness
Recipe Variations & Serving Suggestions
- Add chocolate chips or sprinkles
- Dust with extra powdered sugar after baking
- Serve with coffee, milk, or hot chocolate
Storage & Make-Ahead
- Room Temperature: Store in airtight container up to 4 days
- Freeze: Freeze baked cookies up to 2 months
- Reheat: Brief microwave for fresh-baked softness
FAQs
Can I use homemade whipped cream?
No—Cool Whip works best for structure.
Why is the dough sticky?
That’s what gives the cookies their soft texture.
Can I make these ahead?
Yes, dough can be refrigerated up to 24 hours.
Optional Personal Story
This is one of those recipes I keep on repeat because it never fails. Whenever I need a fast dessert that looks impressive, this is my go-to—and it’s always the first thing gone.
