Julie Clark
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Cool Whip Cookies
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4 ingredients make up these delightfully easy Cool Whip Cookies. Make these cookies to fit any occasion by switching the flavor of cake mix!
Cake mix recipes are so fun. One of my favorites? Strawberries and Cream Cookies. One of your favorites? Cake mix pancakes. You can turn a box mix into just about anything, even cake mix cinnamon rolls!
Today, you’ll learn how to make Cool Whip Cookies with a cake mix. Only 4 ingredients and under 30 minutes, and you’ll have the prettiest cake mix crinkle cookies that you’ve ever seen.
Where this recipe came from.
About a month ago, I was visiting my 90+ year old Grandma and she handed us me recipe box. I love looking through recipes. And seeing a stack of recipe cards either typed out or written in my Grandma’s handwriting makes them pretty special.
One of the first recipes I came across were a cookie called Lemon Whippersnappers. They used Cool Whip and a cake mix to make lemon cake cookies. I’m not sure where the Cool Whip Cookies recipe originated, but I have my grandma’s copy and that is pretty special to me.
Ingredients for Cool Whip Cookies
You’ll need just 4 ingredients:
- Cake mix. Chocolate crinkle cookies are a classic, but use any flavor: chocolate cake mix, spice cake mix, red velvet cake mix, even strawberry cake mix. Showcased in this post are red velvet, lemon, and strawberry. And can you imagine carrot cake at Easter time?
- Cool whip. Although both cool whip and whipped cream try to achieve the same thing in recipes, they are not the same product and can’t always be used interchangeably. Both are light and fluffy and perfect for dolloping on top of shortcakes and ice cream, but a tub of Cool Whip, the frozen whipped topping is what you’ll use in this recipe. I have not tried these cookies with homemade whipped cream.
- Egg. Just 1 large egg.
- Powdered sugar. This is what the cookie dough balls will get rolled in before baking.
How to Make Cool Whip Cookies in 4 Steps
This recipe is a one-bowl recipe that can be made in 4 easy steps.
- Place the cake mix, egg and cool whip in a large bowl.
- Mix the dough using a hand mixer. The dough should be easy to mix up. The texture will be smooth, but very sticky.
- Use a cookie scoop to drop the cookie dough by teaspoons into powdered sugar and roll the dough to coat the cookies. If you have trouble with the dough sticking to your hands, spray your hands with cooking spray first. This trick should help.
- Place the cookies on a prepared baking sheet. As the cookies bake, they spread slightly which give them the “crinkle cookies” look because of the cracked powdered sugar.
Pro Tip:
The hardest thing about making these cookies was that they wanted to stick to the pan just a little. We used a Silpat Non-Stick Silicone Baking Mat and didn’t have any problems with not getting them off the pan. Parchment paper works also, or spray the pan with cooking spray.
Storage Instructions
Store the cool whip cookies at room temperature in an airtight container for 3-4 days.
For longer storage, store in an airtight container or freezer bag in the freezer. Place parchment paper between the layers so the cookies don’t stick when you defrost them. The powdered sugar may not be as pretty when you thaw the cookies.
You may also love our cream cheese cherry cookies, cream cheese sugar cookies, and almond sugar cookies.
Cool Whip Cookies
4 ingredients make up these delightfully simple Cool Whip Cookies. Make the cookies to fit any occasion by switching the flavor of cake mix!
Servings 20
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 20 minutes
Ingredients
- 1 box lemon cake mix (15.25 ounces or a traditional 9×13 box cake mix)
- 2 cups frozen whipped topping (thawed)
- 1 large egg
To roll the cookies:
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the cake mix, Cool Whip and egg. Stir until well mixed.
- Place the powdered sugar in a small bowl. Drop the cookie dough by teaspoons into the powdered sugar and roll the dough to coat.
- Place the balls 1 ½ inches apart on a baking sheet that has been covered with a non-stick baking mat or sprayed with cooking spray.
- Bake the cookies for 8-10 minutes. Remove them from the oven when they are set, but before they get too brown.
- Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes about 20 cookies (2 1/2″ in diameter)
Video
Notes
- 1 batch makes about 20 cookies.
- Because the cake mix has so much flavor, there’s no need for extra vanilla extract.
Nutrition
Calories: 122kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 24mg | Sugar: 15g | Vitamin A: 30IU | Calcium: 64mg | Iron: 0.6mg
These are delicious! I did the lemon ones, and I added a little ginger to the cake mix and it was amazing. I also bought a devil’s food cake mix and added a little orange zest. Yummy 😋
Hi! I’ve always loved making cookies very similar to these-with cake mix and cool whip- and they always turn out great! But my problem is they always flatten as soon as I take them out of the oven. I don’t know if it was the recipes I’ve been using or if this one is different, but do you have any tips to keep the cookies tall and fluffy?
Cool whip lemon cookies Added 1 teaspoon each of lemon and vanilla extracts.
Can make these with a gluten free cake mix?
Some the gf mixes are just one layer. Does it matter?
This calls for 2 cups thawed cool whip. On the container of cool whip is 8 ozs which equals 1 cup. So do you use 2 containers of cool whip which is 16 ozs which is 2 cups?
A little sprinkle of unsweetened Kool-aid lemonade powder (1/4-1/3 of the packet) adds some brightness to the lemon flavor.
Can you freeze these cookies
Mine turned out terribly. Do you use 16oz of cool whip or 2cups.
I just made these but I altered the recipe slightly….
I used French vanilla cake mix and added some hazelnut instant coffee ☕
Wow!! Great flavor and a little buzz as I didn’t get decaf lol 😋😳
I’m making these with strawberry and lemon cake mixes together for summer strawberry lemonade cookies!
A friend made these and they were amazing. I’ve made them a couple of times and they are such a huge hit! Going to make some for my daughter’s students’ test day pick-me-up today. Thanks for sharing!
I made butter pecan cake mix with butterscotch chips. Amazing!!
Love these cookies! How long do they keep before you discard (assuming any are left to discard)?
Mine are still spreading thin and sticking to the parchment. Ugh
Most cake mixes are now 15oz and, the original recipe was made with an18oz box of cake mix, 2-1/4 cups of Cool Whip and one egg. I reduced the Cool Whip to two cups, but they didn’t spread out like they used too. Would an old cake mix cause that problem?
I wrote down the ingredients for this recipe, forgot about it, then made it by combining all ingredients. Oops! My flat cookies were still good, but the confectioners sugar is not meant to be mixed in.