You are going to love these strawberry crinkle cookies! They’re so light and fluffy and made with just 4 ingredients! Get ready to taste the most delicious yet delicate Cool Whip cookies. Whip up a batch of these simple cake mix cookies today!

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Strawberry Crinkle Cake Mix Cookies

These strawberry crinkle cookies are a hit with both kids and adults! They’re super easy to make, thanks to the use of cake mix and Cool Whip. The end result is a light and fluffy cookie that’s perfect for any occasion!

If you’re a fan of soft, chewy cookies with bursts of fruity flavor, then this is definitely a treat you won’t want to miss! These vibrant pink cookies are easy to make and have that classic crinkle exterior that will make them stand out on any dessert table.

Whether you’re an experienced baker or just starting out, this recipe promises to deliver mouthwatering results with minimal effort.

Blending the sweetness of strawberry cake mix with the lightness of Cool Whip, these cookies are great for gatherings, special occasions, or a delightful treat to brighten your day.

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Why You’ll Love This Recipe

These crinkle cookies are perfect for anyone who loves delicious, easy-to-make treats! Here are some reasons why you’ll love this recipe:

Only 4 ingredients– so simple and affordable!
Perfect for any occasion – from birthday parties to bake sales.
Light and fluffy – thanks to the use of Cool Whip in the dough.
Easily customized – use different flavors of cake mix or add in your favorite mix-ins (such as chocolate chips or dried fruit).
Great for beginners – this recipe is easy enough for anyone to try, regardless of their baking experience.

Ingredients for Strawberry Crinkle Cookies

This section includes ingredient notes. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

strawberry crinkle ingredients
  • Strawberry cake mix – You can use any brand of strawberry cake mix that you prefer.
  • Cool Whip – Make sure to use the tub version, not the spray version.
  • Egg – This helps bind the ingredients together and adds structure to the cookies. You could try using a flax or chia egg substitute if you have an egg allergy.
  • Powdered sugar – Also known as confectioners’ sugar, this is used to roll the cookies in before baking.

How to Make Crinkle Cool Whip Cookies

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

  1. Gather your ingredients and preheat the oven to 350 degrees F.
  2. Combine the cake mix, Cool Whip, and egg in a large mixing bowl.
  3. Stir until a sticky dough forms.
  4. Refrigerate the dough for 30 minutes.
  5. Use a cookie scoop to form even-sized balls of dough.
  6. Roll each ball in powdered sugar until coated.
  7. Place cookies on a lined baking sheet, about 2 inches apart. Flatten each cookie slightly with your fingertips.
  8. Bake for 8-10 minutes, until the edges are set and slightly golden.
  9. Transfer the baking sheet to a cooling rack and let the cookies cool for 5 minutes before transferring them directly to the rack.
  10. Serve and enjoy your delicious crinkle cookies!

Storage & Freezing

These strawberry crinkle cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

To freeze, place the cooled cookies in a freezer-friendly bag or container, separating each layer with parchment paper. When ready to eat, thaw at room temperature for a few hours before serving.

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Tips for Making Perfect Crinkle Cookies

  • Make sure to refrigerate the dough for at least 30 minutes before baking. This helps the cookies keep their shape and prevents them from spreading too much.
  • Use a cookie scoop to ensure uniform-sized cookies. This helps with even baking.
  • Don’t overbake the cookies! They should be slightly golden on the edges but still soft in the middle. Overbaking can make them dry and hard.
  • Use parchment paper when baking to prevent sticking and ensure easy cleanup.

Substitutions & Variations

  • Different flavored cake mixes – lemon, chocolate, vanilla, etc.
  • Mix-ins such as chocolate chips, dried fruit, nuts, or sprinkles.
  • Food coloring – add a few drops of food coloring to give your cookies a vibrant color.
  • Frosting – top your cooled cookies with frosting for an extra sweet treat!

Serving Suggestions

These crinkle cookies are delicious on their own but equally as delicious with a glass of milk or cup of tea.

Serve as part of a dessert platter with other treats like brownies and cupcakes or with a scoop of ice cream sandwiched between two cookies for an indulgent ice cream sandwich. They also make a great homemade gift for friends and family!

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Frequently Asked Questions

Can I use oil instead of Cool Whip?
Unfortunately, oil will not work as a substitute for Cool Whip in this recipe. The texture and consistency of the cookies will be completely different.

Can I freeze the dough instead of baking it right away?
Yes, you can freeze the dough for up to 6 months in an airtight container or freezer-friendly bag. Simply let it thaw in the fridge overnight before rolling into balls and baking.

Can I use a gluten-free cake mix for this recipe?
Yes, you can use a gluten-free cake mix to make these crinkle cookies. Just make sure all other ingredients are also gluten-free.

More Cake Mix Cookies

I hope you enjoy your Strawberry Crinkle Cool Whip Cookies. If so, please leave a star ★★★★★ rating and a comment below!

Strawberry Crinkle Cool Whip Cookies Set 3 – 3
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Strawberry Crinkle Cool Whip Cookies

Indulge in these Strawberry Crinkle Cool Whip Cookies' sensational strawberry flavor and irresistible crinkle texture. A perfect blend of sweetness and softness, these cookies are an ideal treat for any and every occasion.
Servings: 36 Cookies
Calories: 74kcal
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 35 minutes
Total Time: 1 hour 10 minutes

Ingredients
 

  • 15.25 oz strawberry cake mix
  • 8 oz tub of Cool Whip
  • 1 egg
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees.
  • Line the baking sheet with parchment paper.
  • Add the cake mix, Cool Whip, and egg to a large bowl and stir until a sticky dough forms.
  • Refrigerate the dough for 30 minutes.
  • Gather a cookie scoop of dough, drop it into the powdered sugar, roll it around to coat, then place on the baking sheet, 2 inches apart. Flatten each dough ball slightly. Discard the remainder of the powdered sugar.
  • Bake for 8-10 minutes, until set.
  • Transfer the baking sheet to a cooling rack and allow to cool for 5 minutes.
  • Carefully remove the cookies using a cookie spatula and transfer them directly to the cooling rack.

Notes

Make sure to refrigerate the dough for at least 30 minutes before baking. This helps the cookies keep their shape and prevents them from spreading too much.
Use a cookie scoop to ensure uniform-sized cookies. This helps with even baking.
Don’t overbake the cookies! They should be slightly golden on the edges but still soft in the middle. Overbaking can make them dry and hard.
Use parchment paper when baking to prevent sticking and ensure easy cleanup.

Nutrition

Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 18IU | Calcium: 30mg | Iron: 0.2mg

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

Course: Cookies, Desserts & Sweet Treats

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