Cool Whip Cookies are soft, pillowy treats that melt in your mouth. These cookies require just three basic ingredients and take less than 30 minutes from start to finish. The texture surprises everyone who tries them—they’re light, fluffy, and have a delicate crumb that makes them perfect for any occasion. Kids love making these cookies because the dough is easy to handle and doesn’t require any special equipment. Adults appreciate how quickly they come together, especially during busy holiday seasons when time is precious.
These cookies work beautifully for last-minute gatherings, bake sales, or simple afternoon treats. The best part is that you can customize them with different cake mix flavors to create endless varieties. From classic vanilla to rich chocolate or vibrant strawberry, each flavor combination creates a unique cookie experience. After making these cookies hundreds of times over the years, I can confidently say they never disappoint and always bring smiles to faces.
Reasons to Try Cool Whip Cookies
Cool Whip Cookies offer several benefits that make them stand out from traditional cookie recipes. The texture is unlike any other cookie you’ve tried—soft and cloud-like with a slightly crispy exterior that gives just the right amount of contrast. These cookies stay soft for days after baking, which means you can make them ahead without worrying about them becoming hard or stale.
The simplicity of this recipe makes it accessible to bakers of all skill levels. Young children can help mix the ingredients and roll the dough balls, making this a perfect family activity. You don’t need a mixer, fancy equipment, or advanced baking skills to create impressive results.
These cookies are also incredibly versatile. You can make them for Valentine’s Day using strawberry cake mix, create festive red and green versions for Christmas, or stick with classic flavors year-round. The powdered sugar coating gives them an elegant appearance that looks beautiful on any dessert table.
The cost-effectiveness of this recipe is another major advantage. Three ingredients create dozens of cookies, making them budget-friendly for large gatherings. I’ve made these for church functions, school events, and neighborhood parties, and they always disappear quickly.
SaveWhere Did Cool Whip Cookies Come From?
Cool Whip Cookies emerged during the 1980s when home bakers started experimenting with convenience products to create quick desserts. The recipe gained popularity through community cookbooks and church recipe collections across the United States. Women shared this recipe at potlucks and gatherings because it solved a common problem—creating homemade treats without spending hours in the kitchen. The combination of cake mix and Cool Whip was revolutionary at the time, as it eliminated the need for butter, eggs, and multiple measuring steps. The recipe spread through word of mouth and handwritten recipe cards long before the internet existed. Today, Cool Whip Cookies remain a beloved recipe that connects generations of bakers who appreciate simple, reliable results.
Ingredients Notes
Cake Mix: Use a standard 15.25-ounce box of cake mix in any flavor you prefer. The cake mix provides structure, sweetness, and flavor to the cookies. Yellow cake mix creates a classic vanilla cookie, while chocolate cake mix produces rich, fudgy cookies. Red velvet, strawberry, and lemon cake mixes all work beautifully. Avoid cake mixes with pudding already added, as they can make the cookies too dense.
Cool Whip: An 8-ounce container of Cool Whip (or any whipped topping) is the key ingredient that creates the signature texture. The whipped topping must be thawed completely before mixing. Cold Cool Whip won’t blend properly and will create lumps in your dough. Regular Cool Whip works best, though light versions also work if you prefer a lower-fat option. Don’t substitute with whipped cream, as it contains too much moisture and won’t provide the same structure.
Powdered Sugar: You’ll need about one cup of powdered sugar for rolling the cookies. The powdered sugar creates a sweet coating and gives the cookies their distinctive crackled appearance. Use pure powdered sugar, not the kind mixed with cornstarch for making frosting. The sugar coating also prevents the cookies from sticking together during storage.
Egg: One large egg binds the ingredients together and adds structure to the cookies. The egg should be at room temperature for easier mixing. This is the only ingredient beyond the basic three that you’ll need, and it makes a significant difference in the final texture.
SaveHow to Make Cool Whip Cookies
Step 1: Set your oven to 350°F and line two baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup easy. You can also use silicone baking mats if you have them.
Step 2: Place the cake mix in a large mixing bowl. Make sure there are no lumps in the cake mix before adding other ingredients.
Step 3: Add the completely thawed Cool Whip to the cake mix. The Cool Whip should be soft and easy to scoop. If it’s still frozen in spots, let it sit at room temperature for another 10 minutes.
Step 4: Crack the egg into the bowl with the cake mix and Cool Whip.
Step 5: Stir all ingredients together using a spoon or rubber spatula. The mixture will seem dry at first, but keep stirring. After about two minutes of mixing, the dough will become sticky and uniform. Don’t overmix once the dough comes together.
Step 6: Pour the powdered sugar into a small bowl. This will be your rolling station.
Step 7: Use a cookie scoop or spoon to portion out dough balls about one inch in diameter. The dough will be very sticky, which is normal.
Step 8: Drop each dough ball into the powdered sugar and roll it around until completely coated. The thick coating of powdered sugar is essential for the crackled appearance.
Step 9: Place the coated dough balls on the prepared baking sheets, spacing them about two inches apart. They will spread slightly during baking.
Step 10: Bake for 10-12 minutes. The cookies are done when the edges look set and small cracks appear on the surface. The centers should still look slightly soft.
Step 11: Let the cookies cool on the baking sheet for five minutes before moving them to a cooling rack. They will firm up as they cool.
What You Must Know About Cool Whip Cookies
The dough for Cool Whip Cookies is supposed to be sticky. Many first-time bakers panic when they see how wet the dough looks, but this stickiness is exactly what creates the soft texture. Don’t add extra cake mix to make the dough less sticky, as this will result in dry, crumbly cookies.
Your hands will get messy when rolling these cookies. Keep a damp cloth nearby to wipe your hands between batches. Some bakers prefer wearing disposable gloves to keep their hands clean.
The powdered sugar coating must be generous. Skimping on the powdered sugar will prevent the characteristic crackled appearance from forming. If the powdered sugar starts to get wet and clumpy from the sticky dough, replace it with fresh powdered sugar.
Don’t overbake these cookies. They should look slightly underdone when you remove them from the oven. Overbaking creates dry, cake-like cookies instead of the soft, chewy texture you want. The cookies will continue cooking on the hot baking sheet after you remove them from the oven.
These cookies taste best within three days of baking. While they stay soft longer than most cookies, the powdered sugar coating can absorb moisture from the air and become less attractive over time.
SaveHelpful Tips
Chill the dough for 15 minutes if you find it too sticky to work with. This brief rest in the refrigerator makes the dough easier to handle and shape.
Use a small cookie scoop for uniform cookies that bake evenly. A one-tablespoon scoop creates the perfect size.
Double roll your cookies in powdered sugar for extra coating. After the first coating, let the dough balls sit for one minute, then roll them in powdered sugar again. This creates an even thicker white coating.
Rotate your baking sheets halfway through baking time if your oven has hot spots. This ensures even browning and prevents some cookies from overbaking.
Make a double batch and freeze half the dough balls. Place uncoated dough balls on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, roll the frozen dough balls in powdered sugar and bake, adding two extra minutes to the baking time.
Variations and Substitutions
Chocolate Lovers Version: Use devil’s food cake mix and add half a cup of chocolate chips to the dough before rolling.
Lemon Delight: Choose lemon cake mix and add one teaspoon of lemon zest to the dough for extra citrus flavor.
Funfetti Party Cookies: Use funfetti cake mix for colorful cookies that kids absolutely love.
Peanut Butter Twist: Mix a quarter cup of peanut butter into the dough when using yellow cake mix. Roll in granulated sugar instead of powdered sugar for a different texture.
Coconut Version: Roll the dough balls in shredded coconut instead of powdered sugar for a tropical variation.
Mint Chocolate: Use chocolate cake mix and add half a teaspoon of peppermint extract. Roll in crushed candy canes during the holiday season.
Sugar-Free Option: Use sugar-free cake mix for a lower-sugar version. The texture remains similar, though slightly less sweet.
You can substitute the egg with a flax egg (one tablespoon ground flaxseed mixed with three tablespoons water) for an egg-free version. Let the flax mixture sit for five minutes before adding it to the dough.
Serving Suggestions for Cool Whip Cookies
Arrange Cool Whip Cookies on a decorative platter with doilies for an elegant presentation. The white powdered sugar coating looks beautiful against dark serving dishes.
Serve these cookies with cold milk, hot chocolate, or coffee. The soft texture pairs perfectly with beverages that can soak into the cookie slightly.
Create a cookie plate with multiple flavors. Make batches using different cake mix flavors and arrange them in rows or circles for a colorful display.
Sandwich two cookies together with a thin layer of frosting or jam for a cookie sandwich. This works especially well with vanilla and chocolate combinations.
Dust the cookies with additional powdered sugar right before serving to refresh their appearance. This trick makes day-old cookies look freshly baked.
Add these cookies to ice cream sundaes as a soft, cake-like component. They absorb ice cream beautifully and create a delicious texture contrast.
Pack these cookies in clear cellophane bags tied with ribbons for homemade gifts. They travel well and maintain their appearance better than many other cookies.
SaveStorage
Store Cool Whip Cookies in an airtight container at room temperature for up to five days. Place parchment paper between layers to prevent sticking.
These cookies can be frozen for up to three months. Freeze them in a single layer on a baking sheet first, then transfer to freezer bags once solid. This prevents them from sticking together.
Don’t refrigerate these cookies, as the cold temperature can make them lose their soft texture and become dense.
If the powdered sugar coating starts to dissolve, dust the cookies with fresh powdered sugar before serving.
Frequently Asked Questions about Cool Whip Cookies
Can I use homemade whipped cream instead of Cool Whip?
Homemade whipped cream doesn’t work well in this recipe because it contains too much liquid and not enough stabilizers. The cookies will spread too much and won’t hold their shape. Cool Whip or other store-bought whipped toppings contain stabilizers that help the cookies maintain structure during baking.
Why are my cookies flat and spread out too much?
Flat cookies usually happen when the dough is too warm or the powdered sugar coating is too light. Make sure each dough ball is completely covered in a thick layer of powdered sugar. If your kitchen is warm, chill the dough for 15 minutes before rolling and baking.
Can I make these cookies without eggs?
Yes, you can replace the egg with a flax egg or use a quarter cup of unsweetened applesauce. The texture will change slightly but will still be soft and tasty. Some bakers omit the egg entirely, though the cookies may become more delicate.
How do I prevent the dough from sticking to my hands?
The dough is naturally sticky. You can wear disposable gloves, dampen your hands lightly, or chill the dough for about 15 minutes to make it easier to handle. Avoid adding extra cake mix, as this will dry out the cookies.
What’s the best cake mix flavor to use?
Yellow and chocolate cake mixes are the most popular choices. Yellow creates a classic vanilla cookie, while chocolate makes a deeper, fudgier one. Red velvet, lemon, and strawberry also work perfectly depending on your preference.
Can I add mix-ins like chocolate chips or nuts?
You can add up to half a cup of chocolate chips, chopped nuts, or dried fruit. Fold them in gently after mixing the base dough. Avoid adding too much or the cookies may fall apart.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Cholesterol | 8mg |
| Sodium | 125mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 0g |
| Sugars | 12g |
| Protein | 1g |
Note: Nutrition facts are approximate and based on one cookie from a batch of 24 cookies using yellow cake mix.
Cool Whip Cookies
Ingredients
- 1 box 15.25 oz cake mix (any flavor)
- 1 container 8 oz Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Combine cake mix, thawed Cool Whip, and egg in a large bowl.
- Stir until the mixture forms a sticky dough.
- Place powdered sugar in a small bowl.
- Scoop one-inch balls of dough.
- Roll each dough ball in powdered sugar until completely coated.
- Place coated dough balls on prepared baking sheets, spacing them two inches apart.
- Bake for 10-12 minutes until edges are set and cracks appear on the surface.
- Cool on baking sheet for five minutes.
- Transfer cookies to a cooling rack to cool completely.
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