I Tried Kristin Chenoweth's 3-Ingredient Crinkle Cookies, and They’re Perfect for Lazy Bakers
They'll be the most "popular" treat at your cookie swap.
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Kristin Chenoweth is a ray of pure sunshine and joy. The world knows and loves her for a number of iconic reasons (cue "Wicked," "Glee," and the new hit Netflix holiday movie "Our Little Secret"). However, did you know that Chenoweth isn’t just entertaining us on the silver screen these days?
Just last week, I discovered the megastar teaching viewers how to make her three-ingredient crinkle cookies on TikTok. I couldn’t stop watching for a few reasons. First is the obvious: she’s magnetic. But even more engaging was the simplicity of this recipe—and how delicious the final result looked! I knew I had it for myself as soon as possible.
Kristin Chenoweth’s 3-Ingredient Crinkle Cookies
Standing in her kitchen on Thanksgiving, telling her mom that she’s “teaching the internet how to make cookies,” Chenoweth begins by combining a container of Cool Whip and a box of cake mix in her “Blockbuster video bowl from about 1987.” She then scoops the dough onto a sheet pan with a teaspoon and bakes the cookies for 15 minutes. She then reveals a few trays of perfectly baked, gorgeous crinkle cookies, lightly coated with powdered sugar. That’s it!
Other than adding icing to some of the cookies, this is the entire recipe. Three accessible, budget-friendly ingredients, 15 minutes, and minimal effort and mess. These are definitely making it into my Christmas cookie rotation this holiday season!
How to Make Kristin Chenoweth's Crinkle Cookies
Ingredients:
1 (8-ounce) container Cool Whip, room temperature
1 (15.2-ounce) box cake mix
1/3 cup powdered sugar
Instructions:
Preheat oven to 350 degrees F (177 degrees C).
Use a spoon or whisk to combine Cool Whip and cake mix in a large bowl. This will take a few minutes and some elbow grease to fully incorporate.
Use a cookie scoop to drop a dozen cookies onto a parchment-lined sheet pan. Then use your hands to roll them into balls.
Bake for 15 minutes on the middle rack.
Cool cookies completely. Place powdered sugar in a shallow dish. Roll each cookie in powdered sugar, shaking off any excess before transferring to a platter or airtight container for storage.
If desired, top cookies with canned icing of your choice.
Tips For Perfecting These Cookies
Explore cake mix flavors. Chenoweth uses strawberry cake mix in her tutorial and mentions it’s her favorite. She also makes lemon in the video, giving us a peek inside her oven as they bake. I made chocolate and red velvet, which were both delicious and felt very festive for a Christmas cookie platter.
Top them with icing. Chenoweth uses canned Duncan Hines frosting to match her cookie flavors (strawberry and lemon). She frosts just a few, leaving most cookies bare so people can admire the beautiful crinkles. I opted out of icing because these cookies are very sweet to begin with, but it's a fun option if you want to dress them up.
Store them properly. These cookies can become stale quickly, so be sure to store them in an airtight container if you’re making them ahead of time. That being said, these are best made the day of or the night before. I enjoyed them fresh from the oven when they were chewy, rich, and dense. My family continued to enjoy them the next day, but by day two, they had gone stale. If you’re making them for Christmas or a cookie swap, plan accordingly to serve them at their best.
It's easy to see Chenoweth's cookies are a hands-down holiday win. They’re quick, easy, and perfect for anyone who wants to whip up something festive without the stress. With just a few ingredients and so many ways to switch up the flavors, these cookies will be the most "popular" treat at the cookie swap.
Read the original article on ALLRECIPES
