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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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 🙂
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 looked…. 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?
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.
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 Dad’s. Hmmm…
Mine are all fluffy out of the oven too and then completely deflate as they cool 🙁
Adding 1/2 tsp of baking powder helps the cookies rise.
Interesting
Does the cool whip need to be room temperature or refrigerated?
It just needs to not be frozen, so refrigerated would be fine.
Can I use sugar free cool whip?
couldnt be easier!little sticky but tasty mine were ready in 12 minutes.thankyou
Mine turned out flat also even after trying 2x .
I make these every Christmas. Sometimes they’re flat, sometimes not. Never figured out why. But they always taste good and have good texture!
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!
How many cookies did it one cake mix end up making
Depending on how big you make the cookies you should get between 18-20 or so.
I’ve been making these cookies for well over 35 years now. The recipe when given to me was titled “Whipper Snapper” 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!