Cool Whip Cookies

Why You’ll Love This Recipe

I like that this recipe requires almost no effort yet delivers cookies that taste like they came from a bakery. The Cool Whip gives them a light, airy texture, while the cake mix adds endless flavor possibilities. I also love that I can use any cake mix—lemon, strawberry, chocolate, or even spice cake—for a completely different cookie every time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box (15.25 oz) cake mix (any flavor, such as lemon, strawberry, or chocolate)
1 tub (8 oz) Cool Whip, thawed
1 large egg
1/2 cup powdered sugar (for rolling)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix together the cake mix, Cool Whip, and egg until well combined. The dough is sticky, but that’s normal.

3. I scoop tablespoons of dough and roll them into balls.

4. I roll each ball in powdered sugar until well coated.

5. I place the coated dough balls on the baking sheet, spacing them about 2 inches apart.

6. I bake for 10–12 minutes, until the cookies are set and the edges turn slightly golden.

7. I let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. It takes only 10 minutes to prep, 12 minutes to bake, and around 22 minutes total from start to finish.

Variations

I love experimenting with different cake mixes—lemon for a bright citrus flavor, chocolate for something rich, or red velvet for a festive twist. Sometimes I mix in sprinkles, mini chocolate chips, or crushed peppermint candies depending on the occasion.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed bag for up to 2 months. When I want to enjoy them, I let them thaw at room temperature for about 15 minutes.

FAQs

Can I use any cake mix flavor?

Yes, I like to switch flavors depending on the occasion—chocolate, lemon, strawberry, and even funfetti all work well.

Why is my dough so sticky?

The dough is supposed to be sticky. I sometimes refrigerate it for 30 minutes to make rolling easier.

Can I skip rolling in powdered sugar?

Yes, but the powdered sugar gives the cookies their signature crinkle look and sweetness.

Can I freeze the dough?

Yes, I roll the dough into balls, coat in powdered sugar, and freeze them. I bake straight from frozen, just adding 1–2 minutes to the baking time.

How do I know when the cookies are done?

They should be set in the center with slightly golden edges, but still soft in the middle.

Can I add mix-ins?

Yes, I’ve added chocolate chips, sprinkles, or chopped nuts, and they bake beautifully.

Can I make these cookies gluten-free?

Yes, I just use a gluten-free cake mix with the same measurements.

Do these cookies stay soft?

Yes, they stay soft and chewy for several days if stored properly.

Can I double this recipe?

Yes, I often double it when baking for a crowd, and it works just as well.

What makes these cookies fluffy?

The Cool Whip gives the dough extra airiness, which bakes into a light, fluffy texture.

Conclusion

These Cool Whip cookies are one of my favorite quick desserts because they’re soft, fluffy, and endlessly customizable. I love how I can change the flavor just by switching the cake mix, making them perfect for holidays, parties, or everyday baking. They’re simple, delicious, and always a crowd-pleaser.