Cool Whip Cookies

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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!

Prep Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 88kcal

Author: Sophia Assunta

Equipment

Parchment Paper
Baking Sheet
Ice Cream Scoop

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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