Strawberry Crinkle Cool Whip Cookies
These Strawberry Crinkle Cool Whip Cookies are a sweet and chewy treat that are easily made with just 4 simple ingredients. A quick dessert to enjoy in under 30 minutes!
Who doesn’t love an easy dessert? I love recipes with few ingredients like 2 Ingredient Cherry Pie Cups and Apple Pie Cups or recipes with only a couple of simple steps like Lemon Icebox Pie or Peanut Butter Puppy Chow.
These Strawberry Crinkle Cool Whip Cookies are seriously one of the easiest desserts that taste amazing. I know what you’re thinking- Cool Whip and Cake Mix? Yes! The combination makes the softest and fluffiest cookies with the yummiest taste. And they are so easy to make in one bowl in less than 30 minutes. Pretty enough to serve for Mother’s Day, a baby shower, or holiday but easy enough to make and enjoy for a weeknight dessert.
Why You Will Love This Recipe
Flavorful! These cookies have a deliciously sweet strawberry flavor.
Fluffy! They have a crispy edge and a fluffy and chewy center.
Popular! Everyone from kids to adults enjoy these desserts.
Ingredients
- Strawberry Cake Mix– Any brand of cake mix will work for this recipe. I found that around 15 ounces seemed to be the right amount.
- Cool Whip– This is what makes the cookies so fluffy! You want to be sure it is thawed in the refrigerator before adding to the mix.
- Egg– I found that whisking the egg a little before adding the rest of the ingredients helped combine it all together more evenly.
- Powdered Sugar
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Cookies and Cream Blossoms
- Preheat: First, let’s get that oven warmed up to 350°F.
- Mix: Grab a big bowl and mix together your strawberry cake mix, Cool Whip, and an egg. No need for a stand or hand mixer with these. Just mix until it’s all combined. The dough will be very sticky. No worries, this is ok!
- Scoop and Bake: Now, you’ll need a tablespoon cookie scoop. Scoop out even balls of dough. Here’s the fun part: roll each dough ball in powdered sugar. You want them completely covered! If you want them perfectly round, you can gently reshape them in your hands after they are coated in sugar. Place the sugared cookies on a cookie sheet that you’ve sprayed with non-stick cooking spray. Make sure to leave about 1½ inches between each cookie. Bake them for about 12 minutes. You’ll know they’re done when they’ve spread out and the edges are just starting to brown. Let them cool on the cookie sheet for a few minutes before moving them to a cooling rack.
Variation Ideas
These cookies are so fun and easy to make for different occasions and seasons. Just swap out the cake mix for different flavors. A few of my favorites are:
- Lemon
- German Chocolate
- Confetti
- Red Velvet
Storage Options
To store: Allow the cookies to cool and then store them in an airtight container at room temperature for up to 5 days.
To freeze: These cookies freeze well when placed in an airtight container or freezer bag and frozen for up to 3 months.
Helpful Tips
* Line a baking sheet pan with parchment paper to help make cleanup a breeze.
* Pop the dough into the freezer for a few minutes to help make it easier to shape into balls.
* The dough is very sticky. This is normal and will result in a very fluffy cookie.
More Delicious Dessert Recipes
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Strawberry Crinkle Cool Whip Cookies
Ingredients
- 1 box strawberry cake mix
- 8 ounces Cool Whip thawed
- 1 large egg
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or grease and set aside.
- In a large bowl, combine cake mix, Cool Whip, and egg in a bowl. Mix until smooth. The dough will be sticky.
- Scoop dough into 1 tablespoon size balls. Drop into powdered sugar and roll to coat generously.
- Place on baking sheet and bake for 11-13 minutes. You'll know they're done when they've spread out and the edges are just starting to brown.
- Let them cool on the baking sheet for a few minutes before moving them to a cooling rack. Enjoy!
Notes
- Allow to cool and store in an air-tight container at room temperature for up to 5 days or freeze for up to 3 months.
- Pop the dough into the freezer for a few minutes to help make it easier to shape.
- The dough is very sticky. This is normal and will result in a very fluffy cookie.
