Cool Whip Cookies are the ultimate low-effort, high-reward dessert. With only three main ingredients and no need for fancy equipment or long prep times, these cookies are perfect for beginners and seasoned bakers alike. You can customize them with any cake mix flavor you like, making them as festive, fruity, or rich as you want. They’re great for holidays, potlucks, or just satisfying a sweet tooth in a pinch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boxed cake mix (any flavor)
Cool Whip (thawed)
Egg
Powdered sugar (for rolling)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cake mix, Cool Whip, and egg. Stir until fully incorporated. The dough will be sticky.
Scoop tablespoon-sized portions of dough and roll them into balls.
Roll each dough ball in powdered sugar to coat generously.
Place on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked.
Allow to cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies. Prep time: 10 minutes Cook time: 10–12 minutes Cooling time: 10 minutes Total time: 30 minutes
Variations
Chocolate lovers: Use chocolate cake mix and add mini chocolate chips.
Lemon twist: Use lemon cake mix and top with a lemon glaze.
Funfetti: Use funfetti cake mix for a colorful, party-ready cookie.
Red velvet: Make red velvet cookies and roll them in powdered sugar for a dramatic crackle effect.
Mint chocolate: Use chocolate cake mix with a few drops of mint extract and green food coloring.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. They keep well for up to 2 months. Reheating: Thaw at room temperature, or warm for a few seconds in the microwave if you prefer a softer texture.
FAQs
Can I use any flavor of cake mix?
Yes, any standard 15.25 oz cake mix will work—chocolate, lemon, vanilla, red velvet, strawberry, etc.
What does the Cool Whip do in the recipe?
Cool Whip makes the cookies extra soft and fluffy with a slightly chewy texture.
Can I make the dough ahead of time?
Yes, you can chill the dough for a few hours if needed, but it’s best used the same day for easier handling.
Why is my dough so sticky?
Cool Whip makes the dough soft and sticky—that’s normal. Rolling in powdered sugar helps manage the stickiness.
Do I need to refrigerate the dough?
No, but chilling the dough for 15–30 minutes can make it easier to roll if it’s too soft.
Can I add mix-ins like chocolate chips?
Yes! Stir in up to ½ cup of chocolate chips, nuts, or sprinkles for added flavor and texture.
Can I use homemade whipped cream instead of Cool Whip?
Cool Whip is more stable, so results may vary with homemade whipped cream. It’s best to stick with Cool Whip for consistency.
Are these cookies cakey or chewy?
They’re soft and slightly cakey with a light, chewy center.
Can I make these gluten-free?
Yes, use a gluten-free cake mix and confirm your Cool Whip is gluten-free (many are).
How do I keep them from overbaking?
Remove them when the edges are set and tops look slightly underdone—they’ll continue to firm up as they cool.
Conclusion
Cool Whip Cookies are the ultimate easy-bake treat that delivers big flavor with minimal effort. With just a handful of ingredients and endless flavor possibilities, these cookies are sure to become a favorite in your dessert rotation. Whether you’re baking for a party, holiday, or just a quick sweet fix, this recipe is simple, fast, and always delicious.
Cool Whip Cookies are soft, chewy, and incredibly easy to make using just cake mix, Cool Whip, and an egg. These colorful cookies are quick to prepare, endlessly customizable, and perfect for any occasion.
Ingredients
1 (15.25 oz) box cake mix (any flavor)
1 (8 oz) tub Cool Whip (thawed)
1 large egg
1/2 cup powdered sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the cake mix, Cool Whip, and egg until fully combined. The dough will be sticky.
Scoop tablespoon-sized portions and roll them into balls.
Roll each dough ball in powdered sugar to coat generously.
Place the coated dough balls on the prepared baking sheet, leaving 2 inches between each.
Bake for 10–12 minutes, until edges are set and tops are slightly cracked.
Let cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Dough is sticky—use powdered sugar to help with handling.Chilling the dough for 15–30 minutes can make it easier to roll.Try different cake mix flavors like chocolate, lemon, or red velvet for variety.Add-ins like chocolate chips, sprinkles, or nuts can enhance flavor and texture.Store in an airtight container to keep cookies soft.
