These easy-to-make vanilla crinkle cookies combine fluffy cake with warm vanilla and airy Cool Whip for a chewy and sugary treat. Because you’ll use a box mix for the base, a lot of the heavy work is already done for you – this recipe calls for just 5 ingredients!
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to make light, chewy vanilla crinkle cookies with cake mix.
- Step-by-step instructions on how to make this recipe, plus some important baking tips.
- Answers to a few common questions about the recipe, including how to get the perfectly cracked top you’re after!
After you’ve made vanilla crinkle cookies, you’ll know everything you need to whip up something easy and sweet. Plus, add another scrumptious treat to your recipe collection!
How To Make Vanilla Crinkle Cookies With Cake Mix
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
STEP TWO: In a large mixing bowl, use a hand mixer to combine the cake mix, thawed Cool Whip, egg, and vanilla extract. I recommend using Betty Crocker’s Super Moist Vanilla (15.25oz box) for the best results. Also, Cool Whip is a must since homemade whipped cream isn’t stabilized.
STEP THREE: Pour the powdered sugar into a shallow bowl or plate, then scoop the dough and release it into the bowl. Roll the ball to evenly coat all sides.
I used an OXO Good Grips Medium Cookie Scoop to get evenly sized cookie balls, each being 1 1/2 tablespoons a cookie.
STEP FOUR: Place the coated cookie ball onto the prepared baking sheet, leaving at least 1 ½ inch between each. Repeat the above steps as necessary until you’ve filled the baking sheet.
STEP FIVE: Bake for 8 to 10 minutes, or until they are set and the edges are golden. You will need to bake these in several batches. If your kitchen is warm, place the dough in the refrigerator between batches.
STEP SIX: Let the vanilla crinkle cookies cool on the baking sheet for 2 to 3 minutes, then transfer them to a cooling rack. Avoid stacking or the heat will melt the powdered sugar. Enjoy!
How Do I Get the Crinkle Top On Cookies?
The best way to get the crinkle top is to roll the dough in powdered sugar before you bake. Cracks will appear as the vanilla crinkle cookies bake, giving you the crinkle top that you’re after!
You may also try rolling the cookie dough in granulated sugar before you roll it in powdered sugar. The double layer of sugar will help to draw out even more moisture from the dough, causing cracks in the cookies as they set.
How Do I Keep Powdered Sugar From Melting On Crinkle Cookies?
First, it helps to roll the dough in granulated sugar before baking. This will create an extra barrier between the dough and the powdered layer.
Avoid making this recipe on a hot day if you can, since the humidity will cause the coating to melt more quickly. And always cool your treats in a single layer!
What Can I Add To Crinkle Cookies With Cake Mix?
There is so much you can add to this recipe to make your baked good even more special! Feel free to include food coloring or sprinkles in the dough to make them holiday-specific.
You can also switch up the cake mix that you use and opt for flavors such as lemon or chocolate. You can even add Jello mix to the batter for a combination of color and flavor. The possibilities are endless!
How Should I Freeze Vanilla Crinkle Cookies?
To freeze the dough
Roll the dough into balls and place them in the refrigerator for at least 1 hour. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months.
When you’re ready to bake the crinkle cookies, thaw, and roll in powdered sugar before baking at 350 degrees F.
To freeze baked crinkle cookies
To freeze baked vanilla crinkle cookies, let them cool completely before placing them in a freezer-safe bag. Add a piece of parchment paper between layers and store for up to 3 months. Thaw at room temperature to enjoy!
Other Cookie Recipes You’ll Love:
- Brownie Crinkle Cookies
- Easy Iced Thumbprint Cookies
- Snickerdoodles Without Cream of Tartar
- 4 Ingredient Peanut Butter Blossoms
- Slice and Bake Cookies
- Hershey Kiss Cookies without Peanut Butter
- 35 Easy Christmas Cookies to Make With Just a Few Ingredients
- 1 box (15.25 oz) cake mix Super Moist Vanilla, Betty Crocker
- 1 tub (8 oz.) Cool Whip, thawed (This cannot be substituted with regular whip cream; Notes)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, to roll the dough in before cooking
- Preheat oven to 350 degrees F.
- Line your cookie sheet with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, use a hand mixer to combine the cake mix, thawed Cool Whip, egg, and vanilla extract.
- Mix until all combined. You will have a thick and sticky dough. It’s ok. Don’t be tempted to add more dry ingredients.
- Pour your powdered sugar into a shallow bowl or plate.
- With a cookie scoop, scoop the dough and release it into the powdered sugar.
- Roll the ball to coat it evenly with powdered sugar.
- Place the coated cookie ball into your prepared cookie sheet. Make sure cookie balls are at least 1 ½ inches apart.
- Repeat steps 6–8 until you have filled your cookie sheet.
- Cook in a preheated oven for 8 to 10 minutes, or until they are set and the edges are golden.
- Cool in the pan for 2 to 3 minutes, then carefully transfer to a cooling rack.
How to cool the crinkle cookies:
When placing the cookies on the cooling rack, do not stack them because the residual heat will melt the powdered sugar on top. It does not change the taste, but visually it is not as perfect as when they came out of the oven.
How to choose the right cake mix:
There are multiple cake mix flavors and sizes. I highly recommend using a 15.25 oz Vanilla Super Moist cake mix. This cake mix emphasizes the vanilla taste and creates amazing results—a soft fudge cookie with an explosion of vanilla and no need to add more ingredients. Using a plain white or yellow cake does not give you the perfect vanilla taste because adding too much vanilla extract means all you taste is the extract. Mixing the vanilla taste between the cake and the extract evens out the flavors.
Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 44mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.