If you love soft, melt-in-your-mouth cookies but don’t want to spend hours in the kitchen, Cool Whip Cookies are the perfect solution! Made with just four ingredients, these cookies are light, fluffy, and full of flavor.
The magic comes from using Cool Whip instead of butter, which gives these cookies a uniquely soft texture. Plus, they’re completely customizable—use any cake mix flavor and roll them in powdered sugar for a crinkle-cookie effect. Whether you need a quick treat for a party, bake sale, or just a sweet tooth craving, this recipe is a must-try!
Why This Recipe Works
- Only 4 ingredients – super simple with no complicated steps.
- Soft, chewy, and fluffy – thanks to the Cool Whip!
- Endless flavor possibilities – just change the cake mix flavor.
- Great for last-minute baking – ready in under 20 minutes!
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 5 minutes | Bake Time: 10-12 minutes)
- 1 box cake mix (any flavor – chocolate, vanilla, lemon, etc.)
- 1 (8 oz) tub Cool Whip (thawed)
- 1 large egg
- 1/2 cup powdered sugar (for rolling)
How to Make Cool Whip Cookies (Step-by-Step)
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dough
In a large mixing bowl, combine the cake mix, Cool Whip, and egg. Stir until well combined. The dough will be very sticky—this is normal!
3. Roll in Powdered Sugar
Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each ball in powdered sugar to create a crinkle effect when baking.
4. Bake Until Set
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
5. Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Pro Tips for Perfect Cool Whip Cookies
- The dough is sticky! Chill it in the fridge for 30 minutes to make rolling easier.
- Use a cookie scoop for evenly sized cookies.
- Don’t overbake! The cookies will firm up as they cool.
- Experiment with flavors! Try different cake mixes like red velvet, funfetti, strawberry, or spice cake.
Flavor Variations
- Lemon Crinkle Cookies – use lemon cake mix for a bright citrus flavor.
- Chocolate Fudge Cookies – use chocolate cake mix and add mini chocolate chips.
- Strawberry Shortcake Cookies – use strawberry cake mix and roll in extra sugar for sparkle.
- Pumpkin Spice Cookies – use spice cake mix and a sprinkle of cinnamon.
What to Serve With Cool Whip Cookies
These cookies are delicious on their own, but you can also:
- Pair them with coffee or tea for a sweet afternoon treat.
- Serve with ice cream for a fun dessert.
- Use as a base for cookie sandwiches with frosting in the middle.
FAQs (From My Kitchen to Yours)
Q: Can I freeze the dough?
A: Yes! Roll the dough into balls (without powdered sugar), freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, roll in powdered sugar and bake straight from frozen—just add 2 extra minutes to the bake time.
Q: Can I store these cookies?
A: Absolutely! Keep them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Q: Can I make these gluten-free?
A: Yes! Just use a gluten-free cake mix and follow the same steps.
Q: Why is my dough so sticky?
A: That’s normal! Cool Whip makes it soft. Chilling the dough for 30 minutes helps with handling.
Why You’ll Love This Recipe
These Cool Whip Cookies are the easiest, fluffiest, and most versatile cookies you’ll ever make. With just four ingredients and endless flavor options, you can whip up a fresh batch anytime a cookie craving hits.
Try them out and let me know which flavor is your favorite! Happy baking! 🍪
Easy Cool Whip Cookies – Just 4 Ingredients!
Ingredients
- 2 cups Cool Whip
- 1 cup all-purpose flour
- 1 cup powdered sugar (for rolling)
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the Cool Whip, egg, and flour until well blended.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoons of dough and roll them into balls, then roll them in powdered sugar.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the cookies are set but still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Leave a Reply