Cool Whip cookies are soft, fluffy, and so easy to make! With just four ingredients, these fun cookies are perfect for quick treats or any celebration!
Have you heard of Cool Whip cookies?! They’re a super simple cookie made with just 4 ingredients! Plus, you can easily change the flavor of the cookies by switching the cake mix. There is a reason these are a staple at holiday Christmas cookie swaps. They’re simple, kid-friendly, and delicious!
Why you’ll love them:
- Easy: these are a simple, foolproof cookie the kids can help make!
- Customizable: These work with any flavor of cake mix! Strawberry, chocolate, spiced, vanilla, lemon, funfetti, whatever you want!
- Delicious: These are super soft, moist, and cakey cookies, perfect for any occasion.
Ingredients
- Cool Whip: You can use any brand of whipped topping.
- Boxed Cake Mix: The base of the cookies; choose your favorite flavor to customize. Classic options include vanilla, chocolate, or lemon.
- Powdered Sugar: This gives the cookies a crinkled look. You can skip it if desired (but they won’t look as cute!).
How to Make
Step 1: Make Cookie Dough
Prep: Preheat oven to 350℉ and line a baking sheet with parchment paper, wax paper, or a silicone baking mat (do not bake them directly on a baking sheet, even if it’s nonstick).
Mix Dough: In a large bowl, mix together the cake mix, thawed whipped topping, and large egg. The cookie dough should be smooth and very sticky.
Coat in Sugar: Using an ice cream scoop or tablespoon, drop 1 tablespoon balls of dough into a bowl of powdered sugar. Roll around using your fingers or a fork, until the cookie is completely covered in sugar. Gently place the balls of cookie dough on the prepared baking sheet keeping them at least two inches apart.
PRO-TIP: There is no need to roll them between your hands or wipe off excess sugar, but you can gently press them down a bit for a flatter and less puffed-up cookie (if desired).
Step 2: Bake
Bake: Bake in the pre-heated oven one baking sheet at a time in the middle oven rack, for 8-12 minutes, or until the cookies are firm. For an even more wrinkled look, gently tap the pan on the counter or oven top right when they get out of the oven. This will also flatten them more.
Cool: Once done, let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack to finish cooling. Repeat with remaining cookie dough. Once the cookies are cool, enjoy!
Tips and Tricks
- The dough is very sticky, so I like to drop the batter directly into the powdered sugar using an ice cream scoop. And when rolling in the sugar, try not to touch the cookie dough until it’s been coated, otherwise it will stick to whatever it touches.
- Bake these on parchment paper, wax paper, or a silicone baking mat. I don’t recommend baking directly on a cookie sheet (although if you do, definitely spray with non-stick cooking spray).
- If desired, you can skip the powdered sugar and drop the cookie dough balls on the prepared baking sheet.
Fun Variations:
- Mix-ins: You can easily add in chocolate chips, chopped nuts, coconut, or sprinkles into the cookie dough before baking! I recommend starting with 1/2 cup of things like chocolate chips or nuts, and 2-3 tbsp for sprinkles.
- Colored Cookies: Looking to make cookies for a special occasion? All you do is use white cake mix and food coloring!
Storing and Making Ahead
- Storing: Keep the baked cookies in an airtight container at room temperature for 3-5 days.
- Freezing: Baked and cooled cookies can be frozen in an airtight container up to two months.
Looking for More Boxed Cake Mix Hacks? Check These Out!
Cool Whip Cookies
Equipment
- Parchment Paper
- Baking Sheet
INGREDIENTS
- 1 box cake mix any flavor
- 1 8 oz tub Cool Whip thawed
- 1 large egg room temperature
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven to 350 ℉ and line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
- In a large bowl, mix together the cake mix, thawed cool whip, and large egg. You canse a whisk, fork, or spatula. No need to break out the electric mixer for these! The dough should be thick, smooth, and very sticky.
- Using an ice cream scoop or tablespoon, drop heaping 1 tablespoon balls of dough into a bowl of powdered sugar. Roll around using your fingers or a fork, until the cookie is completely covered in sugar. Gently place the balls of cookie dough on the prepared baking sheet keeping them at least two inches apartment.
- There is no need to roll them between your hands or wipe off excess sugar, but you can gently press them down a bit for a flatter and less puffed up cookie (if desired).
- Bake one sheet a time in the middle rack, for 9-12 minutes in the preheated oven, or until the cookies are firm. For an even more wrinkled look, gently tap the pan of the counter or oven top right when they get out of the oven. This will also flatten them more.
- Let cool on the baking sheet for 5-10 minute, then transfer to a cooling rack to finish cooling.
- Once cool, enjoy!
Notes
- The dough is very sticky, so I like to drop the batter directly into the powdered sugar using an ice cream scoop. And when rolling in the sugar, try not to touch the cookie dough until it’s been coated, otherwise it will stick to whatever it touches.
- Bake these on parchment paper, wax paper, or a silicone baking mat. I don’t recommend baking directly on a cookie sheet (although if you do, definitely spray with non-stick cooking spray).
- If desired, you can skip the powdered sugar and drop the cookie dough balls on the prepared baking sheet.
- This recipe makes about 30 two-inch cookies.
- Notes on Skrinflation: Boxed cake mixes have been getting smaller and smaller, but don’t worry this recipe still works with anywhere from 13.25-18.25 oz boxes of cake mix! The texture will be slightly more moist and chewy with the smaller boxes, but it still works great. If desired, you can you only use about 6 oz (2 1/4 cups) of the whipped topping, rather than the 8 oz (3 cups). Or, add additional cake mix from a second box until you get 18.25 oz.
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