Let me introduce you to one of the easiest, most forgiving cookie recipes you’ll ever make: Cool Whip Cookies. These soft, fluffy cookies are essentially a crinkle cookie, but with a playful twist—their secret ingredient is none other than Cool Whip (yes, the whipped topping you know and love). If you’re new to baking, short on time, or just craving something sweet and nostalgic, this recipe is for you.
I stumbled across these cookies years ago when I was on a mission to use up some leftover Cool Whip after a holiday dessert spree. Honestly, I wasn’t sure what to expect at first—cookies made with whipped topping and cake mix? Sounded a little too easy. But let me tell you, they were a game-changer. Light, chewy, and bursting with flavor depending on the cake mix you use, these cookies have become a family favorite. And the best part? You can whip them up (pun intended) in under an hour, start to finish.
Let’s dive in! Trust me, once you see how simple these are, you’ll want to make them for every bake sale, potluck, or random Tuesday sweet craving.
Ingredients You’ll Need
This recipe couldn’t be simpler. With just four ingredients, you’re already halfway to cookie heaven.
- 1 large egg
Break it out of the fridge—it’ll bind everything together beautifully. - 1 (8-ounce / 226 grams) container of Cool Whip
Or any whipped topping of your choice. Just make sure it’s thawed and ready to go. (This is what makes the cookies so light and airy!) - 1 standard box of cake mix
Choose your adventure here! Devil’s food, funfetti, lemon, strawberry—you name it. I used a 15.25-ounce (432 grams) box of devil’s food cake mix for that rich, chocolatey vibe. You can’t go wrong. - ½ cup powdered sugar
For rolling the cookie dough balls and creating that signature crinkle effect.
How to Make Cool Whip Cookies (Step-by-Step)
This recipe comes together so quickly, you might wonder why you’ve never tried it before. Ready? Let’s get started.
1. Prep the Basics
In a medium bowl, crack your egg and give it a quick whisk to break up the yolk. Nothing fancy—just a little stir with a fork or whisk will do the trick.
Now, grab your Cool Whip. It should be soft and easy to scoop—if it’s been hanging out in the fridge, let it sit on the counter for 5–10 minutes before using. Add the entire container of Cool Whip to the bowl with the egg. Using a spatula or spoon, mix until smooth and combined. The mixture will look light and fluffy at this point.
2. Add the Cake Mix
Next up, pour in your box of cake mix. You can add it all at once or sift it in gradually to avoid lumps (a sieve works great here). As you stir, the batter will start to thicken—and when I say thicken, I mean it’ll get really thick and sticky. Don’t panic! This is exactly what you want. You can mix it by hand if you’re feeling ambitious, or let a stand mixer with a paddle attachment do the heavy lifting. (source:Ineskohl.info)
3. Chill the Dough
Because the dough is so sticky, you’ll want to pop it into the fridge for about 30 minutes to firm up. This step makes it much easier to handle when it’s time to roll the cookies. Cover the bowl with plastic wrap or a lid while it chills.
4. Roll the Dough Balls
Once the dough has chilled, preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat. Set up a small bowl with your powdered sugar for rolling.
Using a tablespoon (or a small cookie scoop), scoop out some dough. It’ll still be sticky, so here’s a trick: coat your hands lightly with powdered sugar before rolling. You could also rub a little bit of oil (olive, coconut, or even vegetable oil) on your fingers to keep the dough from sticking. Roll the dough into roughly 1-inch balls, then give them a generous coat of powdered sugar.
Place the sugared dough balls onto your prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake, so don’t crowd the pan!
5. Bake to Perfection
Bake your cookies in the preheated oven for 12 to 18 minutes, depending on your oven and the size of your cookies. Keep an eye on them—they should spread slightly, puff up, and develop beautiful cracks on the surface. That’s how you know they’re ready!
When you take them out of the oven, they’ll be soft, so let them cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely. Resist the urge to dive in right away (okay, maybe just one!).
Tips for the Best Cool Whip Cookies
- Choose your cake mix wisely. Each flavor brings its own personality to the cookies. Devil’s food cake makes them rich and chocolatey, while lemon cake gives them a zesty, bright flavor. Experiment with seasonal options too, like pumpkin spice or red velvet!
- Don’t skip the chilling step. The dough is super sticky, and chilling it makes rolling so much easier.
- Get creative with add-ins. Want to take these up a notch? Mix in mini chocolate chips, sprinkles, or crushed nuts before rolling the dough balls.
- Store leftovers properly. These cookies are best enjoyed within a day or two (if they last that long), but you can store them in an airtight container at room temperature for up to 3 days.
Final Thoughts
There you have it: a simple, no-fuss recipe for Cool Whip cookies that’ll have everyone thinking you spent hours in the kitchen. They’re soft, chewy, and just the right amount of sweet. Whether you’re baking with kids, whipping up a last-minute dessert, or just indulging your own sweet tooth, these cookies are always a hit.
Try them out, and let me know what flavor combos you come up with—I’m always looking for new ideas to try. Happy baking! 😊
