Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies have classic holiday flavor and use only 4 ingredients, thanks to a simple spice cake mix shortcut.
Gingerbread Crinkle Cookies with Cake Mix
This recipe is inspired by my viral Cool Whip cookies, a simple recipe that uses just four ingredients to create soft, moist, and chewy cookies every single time. It’s one of those shortcut recipes that feels a little magical, especially during the busy holiday season! A reader suggested a little trick to make gingerbread cookies using my recipe, and I had to try it! Y’all…this is a new favorite and going to be a staple in my holiday baking rotation!
By using a box of spice cake mix, these cookies taste just like homemade gingerbread — warm, cozy, and perfectly spiced. Combined with Cool Whip, an egg, and a generous coating of powdered sugar, the dough bakes up into beautifully crackled cookies with soft centers and festive snow-dusted tops. They look like you spent way more time on them than you actually did.
These gingerbread crinkle cookies are a huge time saver and a total crowd-pleaser. They’re perfect for holiday cookie trays, cookie swaps, or cozy winter nights at home when you want something sweet without the fuss. Easy, festive, and full of that classic gingerbread flavor, this recipe proves that simple can still be special!
Related: Try our 3-ingredient cake mix gingerbread cookie recipe too!
Ingredients
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- 1 box spice cake mix (15.25 oz box)
- 1 (8 ounce) container of Cool Whip (or similar whipped topping)
- 1 large egg
- Powdered sugar
TIP: A Printable copy of this recipe is available at the bottom of the blog post.
Helpful Kitchen Tools
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Racks
- Silicone Baking Mat
Instructions
To Prep: Preheat oven to 350°F and mist a large cookie sheet with non-stick spray or line with a silicone baking mat or parchment paper.
- Add cake mix, whipped topping, and egg to a large bowl.
- Mix together until well combined. We used a spatula, no hand mixer or stand mixer needed!
- Form balls of batter that are about a Tablespoon each, then roll them in a small bowl of powdered sugar.
- Place the cookie dough balls on the prepared pan and bake for 12-15 minutes. When done, remove from oven and transfer to a wire cooling rack, using a spatula.
Prep Tips
- Cake Mix – When choosing a cake mix, the brand isn’t so important as checking the volume of the mix. We used a 15.25 ounce box of spice cake mix; however, sometimes brands a sneaky and sell a smaller amount (around 13 ounces) which will result in a cookie batter that doesn’t bake up the way it should.
- Chilling the Dough – To make the cookie dough less sticky and easier to handle, try chilling it for 30 minutes to an hour before rolling and baking. It adds a little prep time, but can make the actual cookie baking process a little easier. You can also coat your hands in oil before rolling the dough to keep the dough from sticking.
- Variations – We rolled our cookies in powdered sugar before baking, for a festive snow-dusted look. You could also roll in Christmas sprinkles or drizzle with white chocolate to jazz them up even more!
- Storage – Once cookies are completely cool, store in an airtight container at room temperature for 3-5 days. The cookies can also be frozen for up to 2-3 months.
More Cake Mix Cookie Recipes To Try
- Texas Sheet Cake Cookies (This is one of my all time favorite chocolate cookie recipes!)
- 2-Ingredient Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
- Creamsicle Cake Mix Cookies
- Neapolitan Cake Mix Cookies
- Andes Mint Cookies
Gingerbread Crinkle Cookie Recipe (Printable Recipe Card)
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Gingerbread Crinkle Cookies
Equipment
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Racks
- Silicone baking mat
Ingredients
- 1 box spice cake mix 15.25 oz box
- 8 oz Cool Whip small container
- 1 egg
- Powdered sugar for rolling the cookies
Instructions
- Preheat oven to 350°F and mist a large cookie sheet with non-stick spray or line with a silicone baking mat or parchment paper.
- Add cake mix, whipped topping, and egg to a large bowl.
- Mix together until well combined.
- Form balls of batter that are a generous Tablespoon each, then roll them in a small bowl of powdered sugar.
- Place the cookie dough balls on the prepared pan and bake for 12-15 minutes.
- When done, remove from oven and transfer to a wire cooling rack, using a spatula.
Notes
Cake Mix
Use a full-size 15.25-oz box of cake mix. Smaller boxes (around 13 oz) can affect the texture and baking results.Chilling the Dough
Chill dough for 30–60 minutes to make it easier to handle. Lightly oil your hands when rolling to prevent sticking.Storage
Store cooled cookies in an airtight container at room temperature for 3–5 days, or freeze for up to 2–3 months.Nutrition
Pin our Cake Mix Gingerbread Crinkle Cookies on Pinterest:
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