These Cool Whip cake mix cookies use just 4 ingredients and are ready in under 30 minutes. Make them with lemon, chocolate, strawberry, or any cake mix flavor for soft cookies with that classic powdered-sugar crinkle finish!
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Why You'll Love These Cool Whip Cake Mix Cookies
Love an easy cookie recipe? I've got you covered today!
You're going to want to add these Cool Whip Cake Mix Cookies to your next baking session. They come together in no time and bake into soft, pillowy cookies with centers that are a little bit fudgy. Try this recipe alongside my Funfetti Cookies and Strawberry White Chocolate Cookies for super easy cookie recipes made with cake mix that are ready in a snap!
Total Time: About 30 minutes
Ingredients: 4
Baking Difficulty: Easy (great for beginners!)
Let's take a look at what you need to make them!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Cool Whip whipped topping: Name-brand Cool Whip or a store-brand version will work. I do not recommend canned whipped cream or homemade whipped cream - they don't have the same consistency or structure as frozen whipped topping and can change how the cookies spread.
- Boxed cake mix: Lemon, chocolate, strawberry, red velvet, Funfetti, and spice cake mix all work great here. Cake mix box sizes have changed over the years, so check the weight on the front of the box. This recipe was tested with a 15.25-ounce mix.
- Egg: This binds the dough together and gives the cookies a little more structure.
- Powdered sugar: This is technically optional, but I really recommend using it. It gives the cookies their crinkled appearance and makes the sticky dough easier to handle.
Note: Because these cookies are really light, I don't recommend additional add-ins. They're just going to sink to the bottom of your cookie.
Why Use Cool Whip in Cake Mix Cookies?
Most cake mix cookie recipes use oil or melted butter. In this recipe, we're using whipped topping to add the moisture and fat needed to turn the dry cake mix into cookie dough.
The finished cookies are so soft and light, with centers that are a little bit fudgy. These are not crisp cookies, even after they have completely cooled.
Use thawed whipped topping, but do not let it sit at room temperature for a long time. Dough made with very warm Cool Whip can spread more while baking, making more of a flat disc than a rounded cookie.
How to Make Cool Whip Cake Mix Cookies
- Prep work. Preheat the oven to 350°F. Line a cool baking sheet with parchment paper or a silicone baking mat.
- Do not grease the pan. Extra grease can make the cookies spread more.
- Mix the cookie dough. Add the thawed Cool Whip, egg, and cake mix to a large mixing bowl. Stir gently until the ingredients are completely combined. The dough will be thick and very sticky.
- Avoid overmixing. Stop as soon as you no longer see streaks of dry cake mix.
- Chill the dough if needed. If the dough is too soft to scoop or immediately loses its shape, refrigerate it for 20 to 30 minutes. Not every cake mix flavor will need chilling. Chocolate and red velvet dough may be thicker than lemon or strawberry dough. (See my Red Velvet Cake Mix Cookies for that variation.)
- Coat the dough in powdered sugar. Pour the powdered sugar into a small bowl. Use a cookie scoop to portion out about 2 tablespoons of dough. Drop each scoop directly into the powdered sugar, then roll it until completely coated.
- Bake the cookies. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake at 350°F for 9 to 11 minutes.
- Bake closer to 9 minutes for softer, fudgier centers. Bake closer to 11 minutes for a slightly cakier cookie.
- The edges should look set, but the centers may still look a little soft. Do not wait for the tops to brown.
- Let the cookies cool. Leave the cookies on the baking sheet for 10 to 15 minutes after removing them from the oven. They will continue to set as they cool. Move them to a wire cooling rack once they are firm enough to lift without falling apart.
Leslie's Tips for Thick, Soft Cookies
- Use a cookie scoop. Portion about 2 tablespoons of dough per cookie so they bake evenly. Larger cookies may spread more and take longer to bake.
- Start with a cool baking sheet. A hot pan can make the dough spread before baking. Cool and dry the pan between batches, or rotate between two pans.
- Chill loose dough. The dough should be sticky but hold its shape. If it flattens after scooping, chill it for 20 to 30 minutes.
- Do not overbake. The centers should still look soft when the cookies come out. They will firm up as they cool.
- Cool before storing. Let the cookies cool completely before stacking. Use parchment or wax paper between layers if needed.
Storage and Freezing
Room-temperature storage
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Put parchment or wax paper between cookie layers to keep the powdered sugar from rubbing off and keep the cookies from sticking together.
Refrigerator storage
You can refrigerate the cookies, but they may become a little more firm. Let them sit at room temperature for a few minutes before serving.
Freezing baked cookies
Yes, you can freeze these! Freeze the cooled cookies in a freezer-safe container or bag for up to 3 months. Separate cookie layers with parchment paper. When you're ready to enjoy them again, thaw the cookies at room temperature (usually takes a few hours).
FAQs & Troubleshooting
More Delicious Cookies
Save this recipe for Christmas baking! If you make these Cool Whip cake mix cookies, leave a rating below and tell me which cake mix flavor you used. You can also make Lamberts Lately a preferred source on Google to see more of my recipes in search!
Cool Whip Cake Mix Cookies
Ingredients
- 8 oz Cool Whip whipped topping (thawed)
- 15.25 oz boxed cake mix
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Stir together Cool Whip, egg, and cake mix until a thick, sticky dough forms.
- Chill dough for 20 to 30 minutes if it is too soft to hold its shape.
- Scoop about 2 tablespoons of dough and roll in powdered sugar. Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look soft.
- Cool on the pan for 10 to 15 minutes, then transfer to a wire rack.
Notes
- Use thawed tub-style whipped topping, not homemade or canned whipped cream.
- Any 15.25-ounce cake mix flavor will work. A slightly smaller box should also be fine, but the dough may be softer.
- Chill loose dough before baking to reduce spreading.
- Use a cool baking sheet for each batch.
- Bake closer to 9 minutes for fudgier cookies or 11 minutes for a cakier texture.
- Let cookies cool completely before storing.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Best cookies! Love that they are fluffy!
my. cookies are flat
It helps to refrigerate (or even freeze) the dough before baking - that will make sure they stay nice and round! I also like to use no bigger than a 2 tbsp cookie scoop; bigger portions can make the cookies too big and flatten them out.