Cool Whip Cookies Recipe
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?
Ingredients
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.
Recipe Tips
- 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.
Variations
The sky is the limit with cake mix flavors!
- Funfetti
- 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!
- Chocolate
- Vanilla
- 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
Cookie Recipes
- Peanut Butter Cookies
- Thumbprint Cookies
- Banana Cookies
- Potato Chip Cookies
- Fudge Cookies
- Rice Krispie Cookies
- Orange Creamsicle Cookies
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Cool Whip Cookies Recipe
Ingredients
- 1 box cake mix 15.25oz/432g box
- 2 cups Cool Whip thawed
- 1 large egg
- ½ cup powdered sugar
Instructions
- 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 350°F. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Can I make these without oowdered sugar?
I think you’d be fine to omit it, but you wouldn’t have the pretty snow covered look for the outside of the cookies.
How many does on batch make
Thanks
Carol
It makes 12 cookies.
How big are the cookies? Maybe I’m misunderstanding the question but one cake mix should make more than 12 cookies right?
Hi Tammy,
The cookies spread quite a bit so they are pretty big. Yes, I get 12 cookies from 1 box of cake mix.
I got 24 cookies out of 1 batch! And they are huge!
So easy and so good!!!
I have made these cookies years ago and cake boxes use to be 18.25 ounces. The cookies were always fluffier. Today’s cake boxes can be a little as 15.25 ounces which makes a flat, almost uncooked cookie. I’ve added 3 ounces (3/4cup) flour and 1/4 tsp baking powder to the mix , and it is now fluffier and really good.
Thank you for this! I know the packages are now smaller and was wondering how to make adjustments for that.
Good tip! Yes, all the packaging keeps shrinking on us these days.
I made them as directed with the smaller bix of cake mix and they turned out beautifully!
Am going to make more using different cake mixes!!
I’m in Canada, and was looking for strawberry cake mix the other day. No luck.
I know it sucks! I don’t think they sell it anywhere in Canada.
The cookies is so good and my kid can do it I love to make it all the time.
I used banana extract and made banana cream cookies. Yummy! They were a huge hit.
#simplystacie! I made them with red velvet cake mix, added cream cheese and mini chocolate chips to the recipe. Absolutely delicious!
I find this cookie too sweet. How can I make it less sweet?
You could leave the powdered sugar off the top. You could also use a lower sugar cake mix.
Fluffy sometimes
Sometimes not fluffy
Do you think the temp of the cool whip makes a difference?
Will try with the added flour and baking powder
What kind of cake mix are you using? I like the Betty Crocker mixes. The temperature of the Cool Whip shouldn’t make a difference.
I used a gluten free funfetti cake mix. Added a splash of vanilla extract – yum!
I made these today, and they were perfect. I ended up with 13, but only because I skimped on the scoops at first. I made strawberry.