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!
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.
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!)
- Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
Cool Whip Cookie Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it!
3 Ingredient Cool Whip Cookies
Equipment
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
Ingredients
- 1 box cake mix
- 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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Jennifer says
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???
Stacey aka the Soccer Mom says
I think that would be fine 🙂
KAC says
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?
Stacey aka the Soccer Mom says
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.
Kathy says
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.
Lesley says
The cool whip needs to be thawed.
Debra White says
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.
Stacey aka the Soccer Mom says
So glad you liked them! Thank you for letting me know!
Lesley says
I’ve been making these cookies for well over 35 years now. The recipe when given to me was titled “Whipper Snapper” cookies.
Stacey aka the Soccer Mom says
Oh cool! Thank you for letting me know! I like that name!
Leslie Green says
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!
Nicole says
How do you make the different flavors?
Stacey aka the Soccer Mom says
We made different flavors by using a different flavor of box cake mix for each batch.
Jaime says
Have you ever tried putting chocolate chips or crushed nuts in???
Stacey aka the Soccer Mom says
I haven’t personally tried it, but if you do, let me know how it goes!
Melissa says
Will a gluten free cake mix will work for those needing GF?
Stacey aka the Soccer Mom says
I haven’t personally tried it, so if you do, let me know how it goes!