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!
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
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- 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 350°F 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.
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!)
- Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
Cool Whip Cookie Recipe (Printable Recipe Card)
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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 350°F 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:
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Jennifer says
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???
Stacey aka the Soccer Mom says
I think that would be fine 🙂
LeanneTheGreat says
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 looked…. Interesting, but tasted amazing!!!
Lori B Novak says
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 !
KAC says
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?
Stacey aka the Soccer Mom says
I’ve never had that issue so it’s 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.
Kelly says
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!
Stacey aka the Soccer Mom says
So glad you liked them! And I bet cream cheese chips were fantastic inside!
Kathy says
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.
Lesley says
The cool whip needs to be thawed.
Debra White says
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.
Stacey aka the Soccer Mom says
So glad you liked them! Thank you for letting me know!
Lesley says
I’ve been making these cookies for well over 35 years now. The recipe when given to me was titled “Whipper Snapper” cookies.
Stacey aka the Soccer Mom says
Oh cool! Thank you for letting me know! I like that name!
Leslie Green says
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!
Nicole says
How do you make the different flavors?
Stacey aka the Soccer Mom says
We made different flavors by using a different flavor of box cake mix for each batch.
Jaime says
Have you ever tried putting chocolate chips or crushed nuts in???
Stacey aka the Soccer Mom says
I haven’t personally tried it, but if you do, let me know how it goes!
Melissa says
Will a gluten free cake mix will work for those needing GF?
Stacey aka the Soccer Mom says
I haven’t personally tried it, so if you do, let me know how it goes!
Jen says
Yes gluten free works. My sister in law just them them with gluten free cake mix llast weekend They were so good
Nanni says
Is there any way to make Cool Whip cookies without the egg? My daughter is allergic.
Stacey aka the Soccer Mom says
They do sell egg substitutes, but I haven’t personally tried them in this recipe.
Cricket says
I just saw a recipe that used “1/4 cup unsweetened applesauce” instead of an egg.
Kim says
My first few batches I made were without egg. Because that’s 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.
Cindy says
I made them tonight with gluten free cake mix and they came out perfect.
Stacey aka the Soccer Mom says
Love to hear that! I might try the gluten free cake mix myself!
Sandy Stebbins says
Can these cookies be frozen? Thank you
Stacey aka the Soccer Mom says
Sure! I’d put them in a gallon freezer bag and they’d probably last for a month or two.
Claire says
I’m 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. I’ve tried lemon supreme, spice cake, red velvet and devils food, and they have all been delicious.
Ann says
Is it OK to leave out the egg
Stacey aka the Soccer Mom says
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!
Sherrie says
Could you make the dough the day before you bake?
Stacey aka the Soccer Mom says
I’m not sure how well it would hold up because I haven’t tried it. But this is really easy to mix up!
Amy says
Good cookie, and so easy. I was looking for something easy to do with some thawed Cool Whip. And I didn’t feel like pulling out or cleaning the mixer. I would not say this is the best cookie I’ve ever eaten, but it is darn good especially for how easy it is.
Dani says
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 it’s driving me crazy!!
Stacey aka the Soccer Mom says
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?
Rachel says
Can pudding mix be added? If using a white cake mix which doesn’t have a flavor for say.
Stacey aka the Soccer Mom says
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!
Cynthia says
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.
Stacey aka the Soccer Mom says
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.
Debbie says
My husband sent me the instagram reel of these cookies Al’s I’m 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 that’s his favorite too lol Maybe I could use peanut butter chips
Debbie
Stacey aka the Soccer Mom says
I don’t know if I’ve ever seen peanut butter cake mix but I bet that would taste fantastic!
Lori says
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?!
Stacey aka the Soccer Mom says
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.
Marie says
These were easy and delicious! The dough was pretty sticky so I suggest chilling it for a short time.