Three-ingredient Cool Whip Cookies made with cake mix, Cool Whip, and an egg. Soft, fluffy, and ready in no time for a sweet treat!
Have you ever stumbled across a recipe so ridiculously easy that it made you do a double-take? That’s exactly how Cool Whip Cookies entered my life. A few years back, I was scrolling through an old recipe forum—yeah, one of those sites with grainy photos and overly enthusiastic “MUST TRY!!!” captions. Normally, I’d keep scrolling, but something about the idea of cookies made with cake mix and Cool Whip caught my eye.
I still remember the first time I made them. It was a lazy Saturday afternoon, and I had promised my kids cookies without really thinking it through. (Sound familiar?) My pantry wasn’t exactly stocked, but luckily, I found a forgotten box of lemon cake mix and a tub of Cool Whip hiding in the freezer. This might actually work, I thought. Fast forward 30 minutes, and my kitchen smelled like a bakery. The cookies were soft, sweet, and so light they practically disappeared as soon as they hit the plate.
Now? These cookies are a family favorite. They’re the kind of dessert that gets requested for potlucks, birthdays, and random Tuesday nights. And every single time I make them, I get that same sense of wonder—how can something so simple be this good?
Why You’ll Love This Easy Cool Whip Cookies Recipe?
Let me be real for a second: these cookies are the MVP of low-effort desserts.
First off, they’re ridiculously easy. We’re talking three ingredients—cake mix, Cool Whip, and an egg. That’s it. No mixers, no complicated steps, just throw it all together, and you’re good to go.
And the flavor? It’s totally customizable. Want chocolate? Done. Lemon? Easy. Red velvet? You’ve got it. These cookies adapt to your cravings like they’re reading your mind.
But the best part? That texture. The Cool Whip makes them light and airy, like biting into a sweet little cloud. They’re soft, with just a hint of chewiness, and the powdered sugar coating adds this delicate, crackly finish that makes them look way fancier than they are.
Ingredient Notes:
Okay, let’s break it down. These three simple ingredients pack a surprising punch:
- Cake Mix: This is where all the magic starts. Pick any flavor you love—chocolate, lemon, strawberry, or even funfetti if you’re feeling festive. (Pro tip: stick to a standard 15.25 oz box for the best results.)
- Cool Whip: This fluffy little miracle worker is what gives the cookies their light, airy texture. You could try another whipped topping, but honestly? Cool Whip just gets it right.
- Egg: The unsung hero of this recipe. It brings everything together and helps the cookies hold their shape.
Optional Extra: Rolling the dough in powdered sugar isn’t required, but it adds a crackly sweetness that takes these cookies to the next level. Plus, they look prettier—like they came from a fancy bakery instead of your kitchen.
Pro Tip: If your dough feels too sticky to handle (it probably will), pop it in the fridge for 15–20 minutes. Trust me, your hands will thank you.
How To Make Easy Cool Whip Cookies?
These cookies are so simple, you might feel like you’re missing a step. (You’re not!) Let’s do this:
Step 1: Preheat your oven.
Set your oven to 350°F and line a baking sheet with parchment paper. Or just spray it with some non-stick spray if you’re out of parchment—no judgment here.
Step 2: Make the dough.
In a big bowl, mix together your cake mix, Cool Whip, and egg. Use a spoon, spatula, or whatever’s handy. The dough will be sticky, but that’s a good thing! Sticky dough = fluffy cookies.
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Step 3: Roll and coat.
Grab a tablespoon of dough (or use a cookie scoop if you’re feeling fancy) and roll it into a ball. Then, roll that little ball in powdered sugar until it’s fully coated.
Step 4: Bake.
Place your dough balls on the baking sheet, leaving some space between them because they will spread a bit. Bake for 12–15 minutes, or until the cookies are set and slightly golden around the edges.
Step 5: Cool (if you can wait).
Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. Or just eat one straight out of the oven—it’s your kitchen, your rules.
Storage Options:
These cookies are the gift that keeps on giving—if you don’t eat them all at once.
- Room Temperature: Store in an airtight container for up to 5 days. They’ll stay soft and fluffy.
- Freezer: Want to save some for later? Freeze the cooled cookies in a zip-top bag or airtight container. They’ll last up to 3 months, and you can just thaw them when you need a quick sweet fix.
Variations and Substitutions:
The beauty of this recipe is how flexible it is. Here are some ways to make it your own:
- Cake Mix Flavors: Try red velvet, carrot cake, or even spice cake for a holiday vibe.
- Add-Ins: Stir in mini chocolate chips, chopped nuts, or sprinkles before rolling the dough.
- Skip the Powdered Sugar: Not a fan of the coating? Bake them plain—they’re just as delicious.
- Healthier Version: Use sugar-free cake mix and light whipped topping.
What to Serve with Easy Cool Whip Cookies?
These cookies are pretty perfect on their own, but if you’re feeling extra, try pairing them with:
- Milk: Because cookies and milk are a timeless duo.
- Ice Cream: Sandwich a scoop between two cookies for an easy (and amazing) dessert.
- Coffee: Perfect for an afternoon pick-me-up.
Frequently Asked Questions:
Can I use homemade whipped cream instead of Cool Whip?
You could, but homemade whipped cream isn’t as stable, so the texture might turn out different. Stick with Cool Whip for the best results.
My dough is super sticky—what do I do?
That’s totally normal! If it’s too sticky to handle, chill it in the fridge for 15–20 minutes. Problem solved.
Can I make these gluten-free?
Definitely! Just swap out the regular cake mix for a gluten-free version, and you’re good to go.
Ready to whip up some Cool Whip Cookies? I’d love to hear what cake mix flavor you try first—let me know in the comments!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cool Whip Cookies
Ingredients
- 1 box of cake mix
- 1 tub of whipped topping such as Cool Whip, 8 oz
- 1 large egg
- Optional: powdered sugar for coating
Instructions
- Preheat your oven to 350°F. And lightly coat a baking sheet. With non-stick spray.
- In a large bowl. Combine the cake mix, whipped topping, and egg. Stir until the mixture. Is fully blended.
- Using a medium cookie scoop. Portion out dough. Into tablespoon-sized balls. Then roll each one. In powdered sugar. For a sweet coating.
- Arrange the dough balls. On the prepared baking sheet. And bake for 12-15 minutes. Or until the cookies are set. And lightly golden.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
3 Responses
Very delicious!!
After I mixed all the ingredients together, I put the batter in the fridge for about 20 minutes. But the batter was still very sticky.
About how many cookies does this recipe make?
Hi Carlee,
Thanks for your question! This recipe typically makes about 18 cookies, but the exact number can vary depending on how big you roll the dough balls. If you use a medium cookie scoop or about a tablespoon of dough for each cookie, you should get close to 18.
Hope this helps, and I’d love to hear how they turn out! Let me know if you have any other questions.
Happy baking!