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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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 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.
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!!
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 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
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. Don’t 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-