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
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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.
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)
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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 15.25oz
- 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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Good
I don’t see where it calls to refrigeratorate the dough in the recipe. Mine turned out beautifully without refrigerating. I used Duncan Hines Red Velvet 15.25oz. Mixed with a spatula by hand. I found just dropping the dough from the scoop into the powder sugar and swirling it around worked great. No sticky fingers. Mine made 2.5 doz.
These turned out great! I used a 15.25 oz Duncan Heinz cake mix and got 25 cookies.
When do you put the food coloring in??
When stirring the batter, before you roll in powdered sugar.