Watching new blockbuster movies makes the holidays so joyful. And this season, the biggest blockbuster film to grace the silver (ahem, emerald) screen is none other than Wicked, the movie version of the Broadway musical sensation.
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If you’re a Wicked fan (and who isn’t, right?) then since you’ve watched the film, chances are you’ve had the soundtrack on repeat to add a little Wicked-ness to your daily routine. Lyricist Stephen Schwartz’s songs are joyful, melodic and are really pleasant to listen to even in times of stress, which can include the madness that is holiday cookie-baking season.
But what if you could listen to Wicked and make some wickedly scrumptious crinkle cookies along the way? Thanks to Kristin Chenoweth, aka the original Glinda on Broadway, it’s possible and it’s so easy. The hardest part may be going to grab two key ingredients at the grocery store.
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The Secret Ingredients For Easy Crinkle Cookies
A traditional crinkle cookie recipe is made by combining flour, sugar, eggs, butter or oil, salt and a leavening agent, like baking soda or baking powder. You also need cocoa powder or another flavoring ingredient, as well as powdered sugar to roll the cookie dough balls in. As the cookies bake, the powdered sugar layer will crack open to reveal the cookie beneath.
When it comes to crinkle cookies, Kristin Chenoweth takes a different approach that’s so easy that it comes together like poof. In a recent video shared to her Instagram, Chenoweth shared her secret to making the easiest crinkle cookies—boxed cake mix and Cool Whip.
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The cake mix provides the flour base, the leavening agents and the flavor, while the fluffy Cool Whip acts as the binding and moisture source. Much like Glinda and Elphaba in Wicked, when they work in tandem, they create magic. Here, the magic is a boxed cake mix and Cool Whip transforming into a soft and chewy crinkle cookie before your eyes.
Perhaps in a playful nod to the iconic pink synonymous with her Wicked character, Chenoweth uses strawberry cake mix to make these cookies. But according to her, “you can use lemon or chocolate” to customize your crinkle cookies. If you’re more of an Elphaba girl, you could go green with a key lime cake mix.
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How to Make Kristin Chenoweth’s Crinkle Cookies
To make Chenoweth’s crinkle cookies, all you need is your boxed cake mix of choice, a 16-ounce tub of Cool Whip and powdered sugar. Spoon half of the Cool Whip into a large mixing bowl, then dump in all of the cake mix. Use a spoon or a rubber spatula to mix the two ingredients together. Word of advice from Kristin herself: “it’d be easier if your Cool Whip was at room temp.”
Next, scoop teaspoons of cookie dough, roll them into balls, then coat each dough in powdered sugar. Place the dough balls on a parchment-lined baking sheet and bake at 350° for 8 to 10 minutes. Let the cookies cool completely.
The cookies are tasty and “they look like a winter wonderland cookie,” but if you want to gild (or Glinda?) the lily, do as Chenoweth does and drizzle the cookies with some canned frosting. Chenoweth uses a drizzle of strawberry frosting, but you can do a matching (or contrasting) frosting. (We think the strawberry crinkles would be great drizzled with chocolate frosting.)
Your friends and family are sure to love these fun and easy treats so get ready to say you’re welcome!
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