Cool Whip Cookies
These Cool Whip Cookies are light and airy, with the perfect chewy finish. And with just 3 ingredients, they couldn’t be easier!
Cool Whip Cookies
These might just be the easiest crinkle cookies you’ll ever make! With just 3 ingredients and only 20 minutes total time, these Cool Whip Cookies are quick to make, easy to bake, and always a hit! The texture is the perfect combination of fluffy and chewy. Try and eat just one…I dare ya!!
Why Cool Whip?
Cool Whip adds a bit of sweet, creaminess to baked goods, as well as a delightful light and airy texture. This easy recipe is great for beginners and you won’t need an electric mixer, which makes clean up a breeze! All you need is a mixing bowl to make the batter, a bowl for rolling the cookies in powdered sugar, and a baking sheet!
Bonus — Cool Whip is lower in calories than regular cooking oil!
You can actually SEE how creamy the batter is:
…and how it translates into creamy, yet fluffy cookies!
You can use any flavor of cake mix you like! We made a batch using chocolate cake mix, strawberry cake mix, and funfetti cake mix. Look at the gorgeous colors!
Christmas Cool Whip Crinkle Cookies
You can also make Christmas Cool Whip Cookies using red velvet cake mix and pistachio, key lime, or green velvet cake mix.
If you have vanilla cake mix, you can add red and green food coloring to get the same festive red and green cookies.
This might be one of the ultimate easy desserts!
Bookmark this recipe for your holiday baking list! I know I will be making a batch…or two…or three!
Ingredients
For your convenience in making this recipe, Iโve added shop-able ad links where possible. Read our disclosure policy here.
- 1 box cake mix
- 1 (8 ounce) container of whipped topping (such as Cool Whip)
- 1 large egg
- Powdered sugar (optional)
Helpful Kitchen Tools
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
- Wire Cooling Racks
- Silicone Baking Mat
Instructions
To Prep: Preheat oven to 350ยฐF and mist a large cookie sheet with non-stick spray or line with a silicone baking mat or parchment paper.
- Add cake mix, whipped topping, and 1 egg to a large bowl.
- Mix together until well combined. We used a spatula, no hand mixer or stand mixer needed!
- Use a medium cookie scoop to form Tablespoon sized dough balls, then roll them in powdered sugar (if using).
- Place the sugar-coated cookie dough balls on the prepared pan and bake for 12-15 minutes. When done, remove from oven and transfer to a wire cooling rack.
Video Demo:
Prep Tips
- The powdered sugar is optional, but it does create a very pretty cookie and brings out the crinkled look! It also helps keep the cookies from sticking together in a cookie tin or bag.
- Try different flavors of cake mix — you can use any flavor you like! You can use strawberry and lemon cake mix to make Easter themed cookies, red velvet cake mix to create Christmas cookies. So many possibilities!
- To make the cookie dough easier to handle, try chilling it for 30 minutes to an hour before rolling and baking. It adds a little prep time, but can make the actual cookie baking process a little easier.
Frequently Asked Questions
Can You Use Regular Whipped Cream?
Cool Whip and whipped cream are not made with the same ingredients, so they won’t work the same in this recipe. Dairy based whipped cream is made from whipping cream that is whisked to incorporate air and make it fluffy. When mixed into the batter, the air will dissipate and you may end up with a drier cookie.
For this recipe you’ll need to specifically use Cool Whip or a similar whipped topping. Cool Whip is oil-based, so it takes the place of the oil in a regular cookie recipe. And it adds a creaminess that regular vegetable oil just doesn’t provide. Win-win!
Do Cool Whip Cookies Need Refrigerated?
Nope! You can store the cooled baked cookies in an airtight container at room temperature. They should stay fresh for 3-4 days.
Can You Freeze Them?
Absolutely! These cookies freeze well and will keep in the freezer for up to 2 months. Simply place them in a gallon sized freezer bag. If you didn’t use a powdered sugar coating, you may want to place parchment paper between layers of cookies to prevent them from sticking together.
More Cake Mix Cookie Recipes To Try:
- Texas Sheet Cake Cookies (This is one of my all time favorite chocolate cookie recipes!)
- 2-Ingredient Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
- Creamsicle Cake Mix Cookies
- Neapolitan Cake Mix Cookies
- Andes Mint Cookies
Cool Whip Cookie Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.ย Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
3 Ingredient Cool Whip Cookies
Equipment
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
Ingredients
- 1 box cake mix
- 1 container whipped topping (such as Cool Whip) 8oz container
- 1 large egg
- powdered sugar optional
Instructions
- To Prep: Preheat oven to 350ยฐF and mist a large cookie sheet with non-stick spray.
- Add cake mix, whipped topping, and 1 egg to a large mixing bowl.
- Mix together until well combined.
- Use a medium cookie scoop to form Tablespoon sized dough balls, then roll them in powdered sugar.
- Place the sugar-coated cookie dough balls on the prepared pan and bake for 12-15 minutes.
Video
Notes
Nutrition
Pin these Cool Whip Cookies on Pinterest:
You might also like:
Red Velvet Crinkle Cookies From Scratch
- Christmas Cream Cheese Mints - December 10, 2024
- Grinch Punch - December 6, 2024
- Meringue Snowmen - December 5, 2024
These sound really easy and yummy. Could I add a few drops of food coloring after using a vanilla cake mix to create the color I want???
I think that would be fine ๐
Which size box of cake mix is ideal? These products have shrunk in modern times.
The box I used when I made these for Christmas last year was 16.25oz (I just checked the photos to be sure). Since you asked, I went and looked in my pantry just now and all the boxes I have at home are 15.25oz, which is a whole ounce less! However, they are a different brand, so perhaps makes a difference. When I made this recipe, I used a 16.25oz box of Betty Crocker cake mix. The Duncan Hines mixes in my pantry are the smaller volume boxes, but I haven’t tried them in this recipe. Hope this helps!
I added a couple drops of mint, and a couple drops of green food colouring to the batter, and cocoa powder to the icing sugar. It worked but they lookedโฆ. Interesting, but tasted amazing!!!
Wow ! Are these cookies easy and delicious ! So many options for flavors ! Made lemon yummo! Dough is sticky, even after chilling, but powdered sugar helps !
I was looking so forward to these coming out great??? My son got ingredients and asked me to make them. But with my first pan they came out flat??? I followed all the directions which are easy!! What could be the issue? Oven at 350 degrees, and the only thing I didn’t do was chill batter??? Let me know so I can continue please?
Iโve never had that issue so itโs hard to tell what could have gone wrong for you, not being there to see. Was the cake mix old? Sometimes that can cause issues Baking.
I made the dough this morning and let it chill but it is so sticky now that I can’t roll it into a ball. I don’t have a cookie scoop small enough so I’m using a larger one and it just comes out in anything but a ball.
Putting oil on your hands before rolling can also help keep the dough from sticking. It can take a little patience at first but once you get the hang of it, things go much quicker.
I made these to give as Christmas presents. I used red velvet cake mix and cream cheese hershey chips. I omitted the powdered sugar. They were really good. A little light in red velvet flagor but cream cheese chips really helped with that!
So glad you liked them! And I bet cream cheese chips were fantastic inside!
The same thing happened to mine when I was at my Dadโs. Hmmmโฆ
Mine are all fluffy out of the oven too and then completely deflate as they cool ๐
Adding 1/2 tsp of baking powder helps the cookies rise.
Interesting
couldnt be easier!little sticky but tasty mine were ready in 12 minutes.thankyou
Mine turned out flat also even after trying 2x .
Mine also came out flat. I followed each step to the letter.
I’ve made these several times. Love them! Lemon is my favorite. My question is, should the cool whip be thawed or is it okay to use it right out of the freezer. I usually let it soften but sometimes don’t think about taking it out of the freezer beforehand.
The cool whip needs to be thawed.
These are so yummy and easy. Made lemon, strawberry and chocolate today. Would recommend these. Easy and so soft and chewy. Thank you so much.
So glad you liked them! Thank you for letting me know!
Iโve been making these cookies for well over 35 years now. The recipe when given to me was titled โWhipper Snapperโ cookies.
Oh cool! Thank you for letting me know! I like that name!
I saw a TikTok video about these cookies, and I thought this is the greatest and quickest way to make some quick and easy cookies. I tried last night, and they failed, and I mean they failed big time. They got really flat and stuck to my non stick baking sheet.
I am wondering, did I not bake them long enough? Did I not coat them in enough powdered sugar? I used lemon cake mix, and I mixed the ingredients with my Kitchen Aid stand mixer. Did I overmix them? The dough was pretty soft.
Well, no matter what, I am running to the store for more cake mix, still have cool whip in the freezer, and I am determined to try it again.
It sounds like they could have been over-mixed. I would also try chilling the dough to help them hold their shape while baking. Hope this helps!
I cannot wait to make these cookies – I bake like crazy and love discovering new recipes to fix for my family and friends at work!
How do you make the different flavors?
We made different flavors by using a different flavor of box cake mix for each batch.
Have you ever tried putting chocolate chips or crushed nuts in???
I haven’t personally tried it, but if you do, let me know how it goes!
Will a gluten free cake mix will work for those needing GF?
I haven’t personally tried it, so if you do, let me know how it goes!
Yes gluten free works. My sister in law just them them with gluten free cake mix llast weekend They were so good
I used gluten free cake mix. It was great! I did add an additional egg, which I do to all gf mixes.
Mine turned as flat. Did exactly what the recipe said! I was so disappointed!
How many cookies does one box make
It really depends on the size you make your cookies, but I usually get about 18 or so.
Is there any way to make Cool Whip cookies without the egg? My daughter is allergic.
They do sell egg substitutes, but I haven’t personally tried them in this recipe.
I just saw a recipe that used “1/4 cup unsweetened applesauce” instead of an egg.
My first few batches I made were without egg. Because thatโs how I was told to make them with only Cool Whip and cake batter and they turned out great! I use chocolate cake mix for the first ones with nuts and they tasted like brownies. Then I did lemon cake mix with white chips and they were great no eggs used.
I make strawberry and lemon ones. Then do a little bit of icing in between one of each. Strawberry lemonade cookies – so yummy!
I made them tonight with gluten free cake mix and they came out perfect.
Love to hear that! I might try the gluten free cake mix myself!
I was looking forward to testing this recipe out because I’m part of a Christmas cookie exchange. I don’t know what happened, but the dough turned into a gooey glue like mess. It stuck to everything. Wouldn’t come off cookie scoop or bowl. Tried to roll in powder sugar but it would just stick to my fingers. Once baked they were like a flavorless hockey puck. Not sure if this is because I used my mixer, instead of hand mixing. I have carpal tunnel, so hand mixing is not ideal for me. Ended up throwing it all out. Was glad I got cake mix and cool whip on sale, so it only costed me $3.50. Won’t waste my time making again.
My daughter and I made these and were disappointed. The batter was difficult to work with-extremely sticky. Our cookies turned out flat and chewy and didn’t look anything like the photos. Afterwards I read the suggestion to chill the batter for an hour to make it easier to work with,but that tip isn’t mentioned in the printable recipe. The cookies taste fine, but don’t look appealing and it was a mess trying to get the dough ready to bake.
Can these cookies be frozen? Thank you
Sure! I’d put them in a gallon freezer bag and they’d probably last for a month or two.
You can do it without the egg! There are tons of recipes for this same cookie with just the cake mix, cool whip, and powdered sugar. I’m making some today with a triple chocolate fudge cake mix and sticking a rolo candy inside! My grandmother used to make something like it around Christmas time and I always loved them. I always miss them at Christmas now. I saw this recipe and knew I had to try it with the rolos!
Iโm obsessed with this recipe. So far I made them at Thanksgiving, a PTO event at my kids school, a cookie exchange at work, and I plan on making them again for Christmas. Iโve tried lemon supreme, spice cake, red velvet and devils food, and they have all been delicious.
Is it OK to leave out the egg
I’ve heard from some readers that they made the recipe without an egg. I haven’t personally tried it, so I can’t say for sure whether it will affect the cookies at all. But if you do try, let me know how it goes!
Could you make the dough the day before you bake?
I’m not sure how well it would hold up because I haven’t tried it. But this is really easy to mix up!
Good cookie, and so easy. I was looking for something easy to do with some thawed Cool Whip. And I didnโt feel like pulling out or cleaning the mixer. I would not say this is the best cookie Iโve ever eaten, but it is darn good especially for how easy it is.
I made chocolate batch, baked with non stick spray for 12 mins, they burned. Did a vanilla batch, on parchment paper for 10 mins, and they burned. What is everyone doing to avoid the burning?! Lol itโs driving me crazy!!
Hi Dani, it sounds like maybe your oven temperature could be off if the cookies are burning that quickly. Have you tried putting an oven thermometer inside to see how hot it actually gets during baking?
Can pudding mix be added? If using a white cake mix which doesn’t have a flavor for say.
I haven’t personally tried that so can’t say for sure, but you could also use extracts for extra flavor! Almond extract is one of my favs!
Hello there. Tried making these with sugar free cool whip and Pillsbury Zero Sugar Brownie mix. My husband is diabetic…so I try to cut sugar where I can. These turned out flat….like brownie roll-ups instead of cookies. ? Any ideas I can try for another attempt.
Hi Cynthia, I haven’t tried the recipe with this specific combination of ingredients, so it’s possible that did have an effect. Brownies are not as fluffy as cake mix, so my hunch is that this was the culprit.
My husband sent me the instagram reel of these cookies Alโs Iโm definitely going to try the lemon cake ones which lemon is his favorite. Do you know if there is a peanut butter cake mix because thatโs his favorite too lol Maybe I could use peanut butter chips
Debbie
I don’t know if I’ve ever seen peanut butter cake mix but I bet that would taste fantastic!
Do you think you could make these into bars? Spray a pan? The dough is quite messy/sticky. But they sure are good and easy. Do you mix by hand or use an electric mixer?!
Hi, I did not use an electric mixer for this recipe. I haven’t tried baking in a pan. I figure you probably could, but the cooking time would be different.
These were easy and delicious! The dough was pretty sticky so I suggest chilling it for a short time.
I made these with my 8 and 12 yr old nieces. Easy and yummy. It is easier to make these if you chill batter first. The scoop helped too. Donโt use fingers. We did chocolate with butterscotch chips and strawberry.
Any ever tried the angel food cake mix? Wondering if it would work for this recipe-