Cool Whip Cookies are one of the easiest cookie recipes you’ll ever make. Grab a box of your favorite cake mix, Cool Whip, an egg and powdered sugar and get started! Create a variety of flavors like lemon, strawberry, red velvet, funfetti, chocolate and more.
I can’t remember where I first heard of this Cool Whip Cookies recipe, but I’m so glad I did. Not only are they delicious, but they are also crazy simple. They are so easy you could make them in your sleep! Ok, maybe not in your sleep, but you get the idea.
I love them because they are so versatile. I wait for Cool Whip and cake mix to come on sale and I’ll grab a bunch so I can whip up a few batches. They never last long here.
Soft, chewy and sweet…what’s not to love?
To make this easy cookie recipe, you’ll need the following ingredients. Make sure to scroll down to the bottom of the post to grab the printable recipe card with full measurements and instructions.
- Box of cake mix – Any flavor. You will only be using the cake mix powder and NOT preparing the cake as directed on the box. I choose lemon cake mix for this recipe.
- Cool Whip – I don’t use the “light” version. You could use any brand of frozen whipped topping. It doesn’t necessarily have to be Cool Whip. No Cool Whip where you live? Make your own – it’s called stabilized whipped cream.
- Egg – I use large eggs.
- Powdered sugar – We call it “icing sugar” in Canada. It’s also known as confectioner’s sugar.
How to Make
1. In a large bowl, add the cake mix, Cool Whip and egg. Beat with a mixer until smooth and combined. Note: it will be very sticky. Cover bowl and chill in the fridge for 30 minutes.
2. Place powdered sugar in a bowl. Using a cookie scoop, drop the chilled dough into the powdered sugar. Roll with your hands to make a ball. Place balls on a greased cookie sheet about 2 inches apart.
3. Bake for 12 minutes at 350F or until bottoms are golden brown. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.
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How to Store
Store any leftover cookies at room temperature, covered, for up to three days.
You can also freeze Cool Whip Cookies for up to three months. Store them in a freezer safe container. If you are stacking the cookies, make sure to put a piece of parchment paper between the layers.
I love to freeze them when I can buy a bunch of cake mix and Cool Whip on sale and make a day of baking cookies. They work great for the holidays!
Can you freeze the dough
The answer is yes! You can freeze the cookie dough for up to 3 months. Prepare the recipe up until the point they are ready to bake. You are going to freeze the cookie dough balls in a freezer safe container. Allow them to thaw before you bake them.
- Look for sales on cake mix and Cool Whip. These are two items you shouldn’t have to pay full price of if you watch the flyers. Cake mix comes on sale often! Use whatever brand you like. I like Betty Crocker or Duncan Hines.
- Chill the dough. Trust me, you don’t want to skip this step. The dough will be super sticky after you mix it and I find that chilling it takes some of that a way so it’s easier to work with.
- Use a cookie scoop to measure the dough. It also keeps your hands from getting sticky and helps keep the cookies the same size. The scoop I use measures about 1 tablespoon of dough.
- Use a couple cookie sheets. Do not try to cram all the cookies on one cookie sheet. They need LOTS of room to spread. Try to place them about 2 inches apart. If your oven is small, you may need to make them in batches. Don’t forget to grease the baking sheets so they don’t stick.
- Wait a few minutes before removing the cookies to a cooling rack. If you try to remove them as soon as the come out of the oven on a spatula, they tend to fall apart. They also come off the cookie sheet much easier if you wait five minutes or so.
The sky is the limit with cake mix flavors!
- Butter Pecan
- Cherry Chip
- Strawberry – I cannot for the life of me find this in Canada. Anyone in Canada ever seen it here?
- Lemon – my fave!
- Carrot Cake – Perfect for Easter
- Red Velvet – Try for Valentine’s day or Christmas
Can you use regular whipped cream in this recipe
Unfortunately, you can’t use regular whipped cream in this recipe. I haven’t tried it so I have no idea if it would even work. This post here explains about the difference between Cool Whip and whipped cream in detail for those who are curious!
More Recipes with Cool Whip
- Cherry Salad
- Strawberry Cream Pie
- Pineapple Pretzel Fluff
- Peanut Butter Pie
- Creamy Fruit Salad
- Orange Creamsicle Salad
- Peanut Butter Cookies
- Thumbprint Cookies
- Banana Cookies
- Potato Chip Cookies
- Fudge Cookies
- Rice Krispie Cookies
Check out my Cool Whip Cookies web story.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 box (15.25oz/432g) cake mix
- 2 cups Cool Whip, thawed
- 1 egg
- 1/2 cup powdered sugar
- In a large bowl, add the cake mix, Cool Whip and egg. Beat with a mixer until smooth and combined. Note: it will be very sticky. Cover bowl and chill in the fridge for 30 minutes.
- Place powdered sugar in a bowl. Using a cookie scoop, drop the chilled dough into the powdered sugar. Roll with your hands to make a ball. Place balls on a greased cookie sheet about 2 inches apart.
- Bake for 12 minutes or until bottoms are golden brown at 350F. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.
I used a box of lemon cake mix. Note: just use the cake mix that's in the box. DO NOT make the cake.
You may need to use two cookie sheets because you want to avoid overcrowding. These cookies SPREAD.
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KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Cookie Scoops for Baking, Kmeivol Cookie Scoop, Stainless Steel Cookie Dough Scooper, Durable Melon Baller Scoop, Save Effort Ice Cream Scoop, Cupcake, Muffin, Meatball, 1.6 Inch(1 Tablespoon)
Good Cook Set Of 3 Non-Stick Cookie Sheet
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 9mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g