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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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 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.
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!
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.
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!