These cookies are unique and fun! There are many variations you can make whether you are a pro at baking or a novice. I only recently discovered recipes that use a box of cake mix as the base and I have been amazed at how fantastic the treats turn out. Easy, little mess, and delicious – perfect for anyone.
We make a classic chocolate crinkle, but we have thrown caution to the wind and created combinations that were all fantastic. Lemon with a touch of fresh lemon juice and a bit of zest is my favorite because it is so lively and I love anything lemon.
In the notes I have listed ideas to help you get started with your creative process!
Have fun with these cookies and enjoy!
Ingredients
1 (18.25 oz.) box of cake mix (any flavor you prefer) *See Notes on Size of Cake Mixes
1 (8 oz.) container Cool Whip (any variety you prefer) – thawed
1 egg
Confectioners’ sugar
Directions
Preheat oven to 350°F
In a mixing bowl, combine the cake mix powder, the Cool Whip, and egg.
Mix the ingredients until combined.
Form into balls.
Roll in confectioners’ sugar.
Bake for 10 to 12 minutes.
Cool in pan for 5 minutes, transfer to cooling rack.
Notes
Important Cake Mix Details:
-
- You will only use the powder cake mix. Do not mix in the additional ingredients you would use if making a cake.
- Boxes of cake mix vary and while the old standard was 18.25 oz. those are harder to find since companies began making 16.5 oz. and 15.25 oz. mixes. Who knows why this occurred, but don’t worry if you cannot find a mix that is 18.25 oz.; there are two options, but one is an easy fix!
- Since this recipe calls for an 18.25 oz. box of cake mix, you will either need to add additional cake mix from a second box or add all-purpose flour to the cake mix to create an 18.25 oz. dry mix for the cookies to turn out properly.
- If you have a box that is less than 18.25 oz., add the following amounts of extra cake mix or all-purpose flour – flour is the easiest fix.
- 15.25 oz. box of cake mix – add 11 Tbsp. of cake mix or all-purpose flour to the cake mix powder plus ¼ tsp. baking soda.
- 16.5 oz. box of cake mix – add 6 Tbsp. of cake mix or all-purpose flour to the cake mix powder.
Cake Mix Variations:
Chocolate (any version) – Crush peppermint candies or candy canes, mint chocolate chips, or roll in finely crushed nuts or coconut.
Funfetti – Add almond extract and roll in finely crushed almonds. Or add coconut extract and roll in coconut.
Lemon – Add lemon zest or a couple tsp. of lemon juice to the lemon cake mix. Roll in confectioners’ sugar.
Orange – Orange cake mix is delicious, and different, especially if you add a little orange zest.
Spice – I always add a little more spice – allspice, cardamom, and cinnamon enhance the flavor and make a fabulous cookie.
Butter Pecan – This is one you might not think about, but it is fantastic! I roll these in finely crushed pecans.
Red Velvet – My son’s favorite! I make a cream cheese glaze to drizzle over the top of the cookies once they are cooled.
Cool Whip Variations:
In different areas, and various times of year, you will find a variety of flavors of Cool Whip – certain flavors are limited edition so grab a couple if you find one you love! This allows you to get creative and create a flavor profile that suits your mood or need. Following are some flavors that have been in stores, although they may not be available all of the time.
Peppermint Cool Whip – Great with chocolate or vanilla cake mix.
French Vanilla – Great with Funfetti cake mix.
Chocolate – Great with chocolate or red velvet cake mix for a deeper chocolate flavor.
Strawberry – Great with strawberry, white, or Funfetti cake mix.
Tips and Tricks:
Sticky Dough
- The dough will be sticky and will be frustrating to manage with only your bare hands.
- You can chill the dough for 15-20 minutes to help reduce the stickiness.
- It helps to spray your hands with oil or coat your hands with oil or butter to form the balls easier.
- You can also use two spoons, or a small ice cream scoop spritzed with oil and a spoon to scoop the dough into the confectioners’ sugar (or what you are rolling the dough in).
- You can also place the confectioners’ sugar (or other coating ingredient) in a Ziploc bag and drop the balls of dough into the Ziploc bag.
Parchment Paper or Silpat Baking Mat
- You need to use parchment paper or Silpat baking mat. The cookies will stick if you do not use one of these options.
• Freezing Cookies: Not recommended. Cookies coated with confectioners’ sugar do not freeze well as the confectioners’ sugar gets gummy. One option is to bake the cookies without rolling in powdered sugar, place in an airtight container, freeze, and sprinkle with powdered sugar prior to serving. These will keep up to 1 month in the freezer.
• Sending Cookies: These work really well for care packages. Make sure the cookies are cooled completely, place in an airtight container, and ship. As long as the shipping time is not more than a few days, the cookies will still be chewy and soft.