Why You’ll Love Cool Whip Cookies Recipe

I like this recipe because it uses just a handful of ingredients and delivers consistent results every time. I appreciate how versatile it is, letting me switch flavors easily, and I enjoy how the cookies come out soft, tender, and lightly crisp on the outside.

Ingredients

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

1 box cake mix 15.25oz/432g box
2 cups Cool Whip thawed
1 large egg
½ cup powdered sugar

Directions

I start by adding the cake mix, Cool Whip, and egg to a large bowl. I beat everything together with a mixer until smooth and fully combined. The dough is very sticky, so I cover the bowl and chill it in the refrigerator for 30 minutes.

Once chilled, I place the powdered sugar into a separate bowl. Using a cookie scoop, I drop portions of dough into the powdered sugar and roll them gently with my hands to form balls. I place the coated dough balls onto a greased cookie sheet, spacing them about 2 inches apart.

I bake the cookies at 350°F for 12 minutes, or until the bottoms are lightly golden. After baking, I let them cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

I make this recipe to yield about 12 cookies. Prep time is approximately 35 minutes, including chilling, cook time is about 12 minutes, and the total time comes out to roughly 47 minutes.

Variations

I like using different cake mix flavors such as lemon, strawberry, red velvet, funfetti, or chocolate to change things up. Sometimes I add a little citrus zest or mini chocolate chips to customize the cookies even more.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator. I don’t usually reheat them, as I enjoy their soft texture just as they are.

FAQs

Can I use any flavor of cake mix?

I use almost any flavor I like, and they all work well as long as I only use the dry mix.

Do I prepare the cake mix before using it?

I never prepare the cake mix and always use it straight from the box.

Why is the dough so sticky?

The Cool Whip makes the dough very soft, which is why chilling is important.

Can I skip chilling the dough?

I don’t recommend skipping it because chilling makes the dough much easier to handle.

Do these cookies spread a lot?

I find that they do spread, so I always space them well apart on the baking sheet.

Can I use parchment paper instead of greasing the pan?

I often use parchment paper, and it works perfectly.

Can I make the dough ahead of time?

I usually make the dough a few hours ahead and keep it chilled until ready to bake.

Can I freeze these cookies?

I freeze the baked cookies in an airtight container for up to 2 months.

Why are my cookies underbaked?

If that happens, I usually let them bake an extra minute or two, watching the bottoms for color.

How do I know when they’re done?

I look for lightly golden bottoms while the tops stay soft and crackled.

Conclusion

I enjoy making these Cool Whip cookies because they’re quick, flexible, and always a hit. Every time I bake them, I appreciate how simple ingredients come together to create soft, sweet cookies that are perfect for sharing or enjoying anytime.