Categories: FOOD

Cool Whip Cookies | The Recipe Critic


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Gorgeous Cool Whip Cookies are made with just 4 simple ingredients! They bake up soft, fluffy, and bursting with flavor. Perfect for last-minute treats or when you’re craving something sweet without the fuss!

Reasons You’ll Love This Recipe

  • Super Easy: This cool whip cookie recipe only requires 4 ingredients and 10 minutes of prep!
  • Soft and Fluffy: They have a light, pillowy texture that’s absolutely addictive!
  • Crowd-Pleaser: Always a hit with both kids and adults!

Only Uses 4 Ingredients!

I love making recipes that use boxed cake mix. I keep plenty on hand so I can whip something up at a moment’s notice. With this recipe, you can use your favorite cake mix flavor for endless variety. I like matching them to the particular holiday we are near. You can also try my other recipes that use a cake box mix like these Chocolate Cake Mix Cookies or these Lemon Cake Mix Cookies!

Ingredients For Cool Whip Cookies

You can use any flavor of cake mix that you like to change up the flavor of the cookies!

How to Make Cool Whip Cookies

These 4 ingredient cookies are perfect for a quick and easy treat! They are a light, fluffy, and thick cookie that has a delicious, sweet flavor.

  1. Prep: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the cake mix (you can use any flavor you like), cool whip, and egg to a large bowl.
  2. Mix Ingredients: Beat until fully combined. It will be pretty soft in the beginning but will firm up the longer it sits.
  3. Cover with Powdered Sugar: Scoop about 2 tablespoons of dough with a cookie scoop into a medium bowl with the powdered sugar and carefully cover it with the sugar until fully covered.
  4. Bake: Transfer the cookie dough balls to the prepared cookie sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, until the cookies have cracked on top and the centers just barely turn matte. Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Tips for Making Cool Whip Cookies

Not only are these Cool Whip cookies easy to make, but they’re easy to customize, too! They remind me of crinkle cookies but with a different texture. Use these simple tips:

  • Change up the flavor! You can use any flavor of cake mix for this recipe!
  • Working with the Dough: The dough will start out soft…VERY soft. It will set up a little more as the dough sits and the cake mix absorbs the moisture from the cool whip, but it will still be pretty soft and won’t be able to be rolled into a ball. I scooped the dough right into the powdered sugar and then coated it well before using my fingers to make sure it was uniformly shaped.
  • Use a Generous Amount of Powdered Sugar! Coat the dough well with the powdered sugar to make sure they don’t get too sticky when you transfer them to the parchment paper!
  • Whipped Topping Variations: You can use extra creamy or Lite Cool Whip or other brands of frozen whipped topping if you choose to.
  • Do Not Use Homemade Whipped Cream! I don’t recommend replacing the Cool Whip with homemade whipped cream since the amount of oil in Cool Whip helps these cookies bake up so beautifully.
  • Don’t Over-Bake the Cookies! The cookies will look very underdone! But don’t worry, they will turn out just fine. Typically, they will be done just after the centers lose their shine and become matte, and the tops crack a little.

How to Store Leftover Cool Whip Cookies

  • Room Temperature: Store these Cool Whip cookies in an airtight container at room temperature for 3-4 days.
  • Refrigerator: You can extend the life of these yummy cookies by leaving them in an airtight container in the fridge for up to a week. They will be best for the first 3-4 days.
  • Freezer: You can freeze Cool Whip cookies for up to 3 months in a freezer bag, but the powdered sugar will get moist and a little sticky as they thaw when you are ready to serve them.

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  • Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.

  • Add the 1 (15.25-ounce) box cake mix, 8 ounces Cool Whip,and 1 large egg to a large bowl and beat until fully combined. It will be pretty soft at the beginning but will firm up the longer it sits.

  • Scoop about 2 tablespoons of dough into a medium bowl with the 1 cup powdered sugar and carefully cover it with the sugar until fully covered. Transfer the cookies to the prepared baking sheets, leaving about 2 inches between each cookie.

  • Bake for 10-12 minutes, until the cookies have cracked on top and the centers just barely turn matte.

  • Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Calories: 57kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 79mgPotassium: 36mgFiber: 0.2gSugar: 7gVitamin A: 13IUCalcium: 19mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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