Orange Spice Whippersnaps
These Orange Spice Whippersnappers are one of those simple cookies that taste like you put in a lot more effort than you actually did. A Whippersnap, sometimes called a Cool Whip cookie or cake-mix crinkle cookie, is typically made with boxed cake mix, Cool Whip, and an egg, then rolled in powdered sugar before baking. The result is a soft, light, and fluffy cookie with a crackled appearance.
For my version, I start with a spice cake mix and add a hint of orange extract to the Cool Whip, which brings a subtle citrus flavor that pairs nicely with the warm spices without overpowering them. I also add cinnamon and cardamom to the powdered sugar coating for an extra layer of spice. They’re incredibly easy to make and perfect when you’re craving something cozy and a little different.
Orange Spice Whippersnaps
Ingredients
1 (15.25-ounce) package spice cake mix with pudding in the mix
2 cups Cool Whip, thawed
1 large egg, lightly beaten
⅜ teaspoon orange extract
½ cup powdered sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, add the orange extract to the Cool Whip and stir until evenly combined.
In a large mixing bowl, combine the spice cake mix, orange-flavored Cool Whip, and egg. Stir until a soft dough forms and all the ingredients are fully incorporated.
In a small bowl, whisk together the powdered sugar, cinnamon, and cardamom.
Using a cookie scoop, portion the dough into balls.
Roll each dough ball in the powdered sugar mixture until completely coated.
Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 11–12 minutes, or until the cookies are set and the tops have developed their signature crinkled appearance.
Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a wire cooling rack to cool completely.
Makes24–28 cookies
