Are you in the mood for a sweet treat? These scrumptious Cool Whip cookies are a dream come true.
They’re so easy to make! All you need is four ingredients.
With a cake mix and Cool Whip, you’re halfway there. Add an egg, roll them in powdered sugar, and you’re ready to bake.
Did I mention the flavors? The possibilities are endless. From lemon to chocolate, there’s a cake mix for everyone.
And don’t forget, Cool Whip makes these cookies delightfully soft and light. So, go ahead and have a whole handful of them!
Cool Whip Cookies
These Cool Whip cookies are pure joy. They’re soft and slightly chewy, with a dusting of sweet powdered sugar on the outside.
Making them is a breeze, too. With a few ingredients, you have a batch of cookies to impress your friends and satisfy your sweet tooth.
And let’s talk about the star of the show: Cool Whip. Oh, the wonders of this fluffy, sweet delight! Its light texture gives the cookies a unique, airy feel that’s simply irresistible.
Ingredients
Here’s all you need to make these tempting cookies:
- Cake Mix – This is the base of your cookies and the perfect shortcut for baking. Choose your favorite flavor: vanilla, chocolate, strawberry, etc.
- Cool Whip – It’s light and fluffy, giving your cookies an irresistible, cloud-like texture. Be sure to get the 8-ounce tub!
- Egg – It’s the binding force keeping everything together.
- Powdered Sugar – It’s the sweet, snowy finishing touch! It’s not just about adding that extra sweetness but also giving your cookies that beautiful appearance.
Can You Use Whipped Cream?
Cool Whip and whipped cream aren’t the same, folks! They have different ingredients, so they behave differently in recipes.
Whipped cream results in a drier cookie because of how it’s made.
Cool Whip is oil-based, so it acts like the oil you use in typical cookie recipes.
Plus, it brings a creamy richness that regular oil can’t match. It’s a double win! So remember, stick to Cool Whip for this recipe. Your cookies will be fluffy and delicious!
How to Make Cool Whip Cookies
With a few simple steps, you can have these cookies ready in no time.
- Preheat the oven. Set it to a toasty 350 degrees Fahrenheit (175 degrees Celsius). Line up two baking sheets with parchment paper.
- Make the cookie dough. In a large bowl, mix your cake mix, Cool Whip, and egg. Mix until everything’s combined.
- Add the powdered sugar. Pour your powdered sugar into another bowl.
- Scoop. With a medium cookie scoop, scoop out a dollop of dough. If the dough’s being a bit tricky, chill out! Pop it in the fridge for around 30 minutes to firm it up.
- Roll the cookies in powdered sugar. Drop the dough balls into the powdered sugar and give them a roll. Then, place them on your prepped baking sheets. Keep them 2 inches apart.
- Bake. Bake the cookies in your preheated oven for about 10-12 minutes. When the edges are set and the tops are crackled, they’re done. They should be soft in the centers.
- Cool. Let the cookies chill on the baking sheets for 5 minutes, then transfer them to a wire rack to cool off completely. Enjoy!
Tips & Tricks
These easy tips and tricks will give you the best possible cookies.
- Let it chill. Chilling the dough makes it less sticky and easier to handle. Your hands will thank you!
- Avoid crowds! Spread out your cookies on a couple of baking sheets. They need room to grow! Aim for about 2 inches between each cookie. Don’t forget to grease those sheets for easy cookie removal!
- Be patient. Give your cookies a few minutes to cool before moving them to a rack. They’ll be sturdier and easier to lift off the baking sheet. Remember, good things come to those who wait.
- Make the fridge your friend. If your dough is stubborn and sticky, a little fridge time will help. Half an hour to an hour should do the trick.
- Powdered sugar clumping up? Divide it into two batches for smooth rolling and even coating.
Variations
With these fun variations, you can easily customize your cookies.
- Mix and Match. You can use any flavor of cake mix for this recipe! Go with your favorite, or try something new. Lemon, chocolate, vanilla, strawberry, red velvet, the sky’s the limit!
- Birthday Fun. Sprinkle some extra fun into your Funfetti cake mix for a colorful birthday treat.
- Christmas Cookies. Red velvet cake mix is perfect for creating festive holiday cookies.
- Ghosts and Goblins. Go for a chocolate cake mix and add Halloween-themed M&Ms for a spooky treat.
- July 4th Celebration. White cake mix plus patriotic sprinkles equals a festive 4th of July treat!
- Easter Perfection. Lemon cake mix with white chocolate chips is a tangy, sweet combo perfect for Easter.
How to Store & Freeze
If you have leftover cookies, here’s how to store and freeze them:
To Store: Keep your Cool Whip cookies fresh in an air-tight container at room temperature. They’ll stay delicious for days!
To Freeze the Dough: You can freeze the cookie dough for future baking. Scoop it out, freeze it on a pan, then store it in a freezer-safe container. Just remember to thaw it before baking!
To Freeze the Cookies: Cool Whip cookies freeze well, too! Pop them in a freezer bag, and they’ll be good for up to 2 months. This is great for planning ahead or keeping a sweet stash ready!
More Cookie Recipes
Chewy Brown Sugar Cookies
Fudgy Brownie Cookies
Cowboy Cookies
Monster Cookies
Marry Me Cookies
Cool Whip Cookies (4-Ingredient Recipe)
18
servings10
minutes10
minutes177
kcalThese 4-ingredient Cool Whip cookies couldn’t be easier! Using a boxed cake mix, you’ll have irresistible treats everyone will love.
Ingredients
1 (15.25 ounce box) box cake mix (flavor of your choice)
1 (8 ounce) tub Cool Whip, thawed
1 large egg
1 cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper. Set them aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Mix until they’re well combined. The dough will be sticky, but that’s okay.
- Put the powdered sugar in a separate, shallow bowl.
- Use a medium cookie scoop (or a spoon) to scoop out a ball of dough. It should be about 1 tablespoon in size. If the dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes to make it easier to work with.
- Drop the ball of dough into the powdered sugar and roll it around until it’s well-coated. Place the cookie dough balls on the prepared baking sheets. Be sure to leave about 2 inches of space between each cookie because they will spread as they bake.
- Bake them in the pre-heated oven for 10-12 minutes or until the edges are set and the tops crackle. They should still be soft in the centers.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
- Enjoy your Cool Whip Cookies! Remember, you can use different cake mix flavors to create different types of cookies. Chocolate, lemon, strawberry, and vanilla are all great choices.
These are so cute! I love chocolate crinkle cookies and it is fun to find a different version. Sounds delicious!
Thanks, Marysa! They’re so easy and good!
I would like to print this but can not fine @ way to do so, Bob
Hi Bob, if you scroll down to the recipe card at the end of the post, on the photo, you can click “print,” and it will print the recipe out for you on one page.
So good and these cookies stay soft. I normally hate making cookies but these are SO easy to make….thank you!
Thanks so much, Judi!
So happy you like them 🙂
What size box of cake mix is used? Depending on brand I choose, its either 13.25 or 15.25 oz.
Hi Chuck!
You’ll need a 15.25 ounce box.
I’ve added that to the recipe 🙂
How many cookies should this recipe make?
The listed serving size for this recipe is 18, Kathy. But depending on how large/small you make the dough balls, you might get a few more. I’d say between 18 and 22 cookies, maybe 24 if your dough balls are really small.