Red Velvet Cool Whip Cookies (3‑Ingredient Cake‑Mix Crinkles)
TikTok’s Easiest Crinkle Cookie Goes Scarlet 💋
Scroll Facebook or TikTok long enough and you’ll stumble on Cool Whip cookies: one egg, a tub of whipped topping, a box of cake mix, rolled in powdered sugar. That’s it. No butter to soften, no dough to chill, barely any dishes to wash. Last night I tossed a red velvet cake mix into the bowl, and by the time the oven timer chimed my house smelled like a Southern bakery on Valentine’s Day. The bright scarlet crinkle tops looked downright patriotic for July, and my teenager swore they tasted like brownie edges dusted in funnel‑cake sugar. Instant family hit!
If you’re a habitual late‑night baker or need a last‑minute bake‑sale contribution, these red velvet cool whip cookies are your new emergency dessert. They serve chewy centers, crackly powdered‑sugar shells, and pop‑of‑color pizzazz—all in under 30 minutes. And yes, we’ll dive into why Cool Whip (technically a water‑in‑oil emulsion) gives the cookies a tender bite without any added butter or oil.
Cookie‑jar question: Which cake‑mix flavor should we tackle next—lemon, strawberry, Funfetti? Drop suggestions below!
Why You’ll Love This Recipe
- Only three pantry ingredients plus powdered sugar.
- No hand mixer needed—stir with a spatula.
- Soft‑chewy inside, crackled outside thanks to cornstarch in cake mix.
- Color‑pop dessert for Christmas, Valentine’s, or Fourth of July trays.
Ingredient Notes & Swaps
| Ingredient | Purpose | Swap Ideas |
|---|---|---|
| Red velvet cake mix (15.25 oz) | Flour, sugar, cocoa, leavening, color | Any flavor cake mix—see variations. |
| Cool Whip (2 cups = 8 oz tub) | Fat + moisture without butter | Homemade whipped topping stabilized with gelatin (see Note). |
| 1 large egg | Binds & adds richness | 3 Tbsp aquafaba for egg‑free. |
| Powdered sugar (½ cup) | Creates crinkle crust | Swap with powdered freeze‑dried strawberries for color. |
| Mini chocolate chips (½ cup, optional) | Extra cocoa pockets | White chips or chopped pecans. |
Gluten‑free? Use a GF cake‑mix and Cool Whip remains naturally gluten‑free.
Equipment Checklist
- Medium mixing bowl & silicone spatula
- Small cookie scoop (1½ Tbsp)
- Two shallow bowls (powdered sugar & extra cake mix for easy rolling)
- Parchment‑lined baking sheet
- Cooling rack
Detailed Instructions
1 | Mix the Dough (5 minutes)
In a medium bowl whisk the cake mix to break clumps. Fold in 2 cups Cool Whip and 1 large egg until no dry streaks remain. Batter will be sticky—like thick brownie batter.
2 | Portion & Coat (5 minutes)
Fill one shallow bowl with 2 Tbsp cake mix (prevents sticking) and another with ½ cup powdered sugar. Scoop 1–2 Tbsp dough, roll quickly in dry cake mix, then generously in powdered sugar. Place 2 inches apart on parchment.
3 | Bake (10–12 minutes)
Bake at 350 °F for 8–10 minutes (12 if oversized) until edges set and tops crinkle but centers still soft. Cookies will puff then deflate slightly during cooling.
4 | Cool (10 minutes)
Let cookies rest 3 minutes on sheet; transfer to rack. They firm as they cool but stay chewy.
Flavor Variations (Same Base Formula)
| Cake Mix Flavor | Add‑ins | Suggested Holiday |
|---|---|---|
| Lemon | 1 tsp lemon zest; roll in powdered sugar + zest | Easter brunch |
| Strawberry | ½ cup white chips | Mother’s Day |
| Devil’s Food | ½ cup peanut butter chips | Halloween |
| Funfetti | ¼ cup rainbow sprinkles inside + outside | Birthdays |
| Spice | ½ cup chopped pecans | Thanksgiving |
Pro Tip: For extra red velvet drama, drizzle cooled cookies with cream‑cheese glaze (2 oz cream cheese, ½ cup powdered sugar, 1 Tbsp milk whisked smooth).
Make‑Ahead, Storage & Freezer Tips
- Dough: Scoop balls onto sheet; freeze solid; transfer to zip bag 2 months. Bake from frozen +1 minute.
- Cookies: Store airtight up to 5 days. Powdered sugar may absorb over time; dust lightly before serving.
Nutrition Snapshot (1 cookie, batch of 24)
Calories : 90 | Fat : 2 g | Carbs : 17 g | Sugars : 9 g | Protein : 1 g
Troubleshooting Corner
| Problem | Cause | Fix |
|---|---|---|
| Powdered sugar vanished | Dough too warm; sugar absorbed | Roll twice; chill 15 min before baking. |
| Flat cookies | Oven too hot; melted early | Verify oven temp; bake at 325 °F 2 min longer. |
| Dry cookies | Over‑baked | Pull when centers still soft; cool on pan. |
Tiny Kitchen Science – Why Cool Whip Works as Fat
Cool Whip contains hydrogenated oils and high‑fructose corn syrup that act like softened butter plus sugar syrup, creating tender crumb without creaming. Its water content steams during baking, helping those iconic cracks appear.
FAQ (Schema‑Ready)
Q1 – Can I use homemade whipped cream?
Not recommended; real cream lacks stabilizers, causing greasy or flat cookies.
Q2 – Is there dairy‑free Cool Whip?
Yes—look for coconut‑based whipped topping; substitute 1:1.
Q3 – Can I reduce sugar?
Cake mix contains preset sugar; skipping powdered sugar will cut sweetness by ~10% but reduce crackle effect.
Call‑to‑Action
Baked these 3‑ingredient marvels? Tag #CoolWhipCookies and show us your flavor mash‑ups!
Red Velvet Cool Whip Cookies
Ingredients
- * 1 box 15.25 oz red velvet cake mix
- * 2 cups Cool Whip 8‑oz tub
- * 1 large egg
- * ½ cup powdered sugar for rolling
Instructions
- # Preheat oven to 350 °F. Line baking sheet with parchment.
- # In bowl combine cake mix, Cool Whip, and egg until smooth and sticky.
- # Scoop 1‑Tbsp dough; roll in spare cake mix then powdered sugar.
- # Place 2 inches apart on sheet; bake 8–10 min (12 if larger) until edges set.
- # Cool 3 min on sheet, transfer to rack. Store airtight 5 days.
Notes
* Freeze raw dough balls 2 months; bake from frozen +1 min.
