Cool Whip Cake Mix Cookies are so simple to make - only 4 ingredients (egg, powdered sugar, whipped topping, and cake mix) and are ready in under 30 minutes! These rich, fudgy cookies can be made in lots of flavors, like lemon, chocolate, or strawberry.
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Who knew that Cool Whip made such fantastic cookies? I've seen this idea going around social media and had to try it for myself.
🩷 Why You'll Love This Recipe
- Use just 4 ingredients make a light, fluffy cookie.
- This is a super versatile recipe that can be made in any flavor of cake mix and is really easy to whip up (pun intended 😎) in under 30 minutes.
- They're really pretty! Make a couple of different batches with different cake mix flavors for any color scheme you'd like. This is such a fun cookie recipe to play around with.
🧐 Using Cool Whip in Cookies?
Look, I know Cool Whip is a controversial topic for some reason...but it just works in this recipe.
The Cool Whip is going to give your cookies a rich, fudgy texture without being too heavy. There's a certain decadence to it that's perfect with the airiness of the cake. It's a great balance that makes for one heck of a cookie recipe!
Can I use homemade whipped cream or whipped topping?
Yes, feel free to use either homemade whipped cream or store-brand whipped topping! Both work well. If you're making your own whipped cream, make sure it forms stiff peaks before mixing with the cake mix.
🧁 Recipe Ingredients
(See recipe card at the bottom of this post for ingredient measurements.)
- Cool Whip whipped topping - Store brand is totally fine too. Make sure your Cool Whip is thawed before you're ready to make cookies.
- boxed cake mix - Any flavor goes! I used chocolate, strawberry, and lemon for this post; more suggestions are below. You'll need one standard box.
- egg - large eggs work best
- powdered sugar (optional; this creates that pretty look of crinkle cookies on the outside)
Flavor Variations
The great thing about this recipe is that you can make it in any flavor under the sun...just change the cake mix flavor! A few great flavor ideas...
- strawberry
- lemon
- chocolate
- French Vanilla
- Devil's Food
- funfetti cake
- red velvet
- banana
- spice cake
- pineapple upside-down cake
Because these cookies are really light, I don't recommend add-ins. They're just going to sink to the bottom of your cookie.
Love cookies made with cake mix? Try my Strawberry Cheesecake Cookies or Red Velvet Cake Mix Cookies!
🧑🍳 How to Make Cool Whip Cookies
Step 1: Make cookie dough.
Add thawed Cool Whip, egg, and boxed cake mix to a large mixing bowl. Hand stir ingredients together until blended. (Tip: don't over-mix!)
Note: I recommend stirring by hand so you don't overwork the batter.
Step 2: Roll in powdered sugar.
Add powdered sugar to a small bowl. Form a 2-tablespoon portion of cookie dough; roll the cookie dough balls in the powdered sugar until coated.
Step 3: Bake.
Place coated cookies on a baking sheet lined with a silicone mat or parchment paper. Bake at 350 degrees for 9-11 minutes (less time for more fudgy cookies, more time for more cakey cookies).
Allow to cool on the baking sheet for 10-15 minutes before moving to a baking rack for cooling.
🫙 Leftovers & Storage
After baking: No need to refrigerate these after baking - they're just fine at room temperature. I recommend leaving Cool Whip cookies in an airtight container and enjoying them within 4-6 days.
Frozen: This is a great cookie to freeze! Place cookies in a freezer bag, remove as much air as possible (without crushing the cookies), and store in the freezer for up to 6 months.
When you're ready to enjoy them, thaw in the refrigerator and enjoy.
💡 More Expert Tips & Tricks
- These cookies can sometimes stick together in a storage dish if they're not completely cooled before storing.
- If you find the cookie dough difficult to roll in the powdered sugar, pop it in the freezer for 15 minutes and try again.
- The less time you bake the cookies, the more fudgy they'll be. Bake closer to 9 minutes for really rich, fudgy cookies; go closer to 11 minutes for lighter, more cakey cookies.
More Delicious Cookie Recipes
Save this recipe for Christmas baking - these tasty cookies are going to be the star of the show! If you make this recipe, I'd love to see it. Tag me on social media (@lambertslately) with your pictures 📸. You can also rate and review ⭐️ the recipe below!
Cool Whip Cookies
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Ingredients
For Cookie
- 8 oz Cool Whip whipped topping thawed but chilled
- 15.25 oz cake mix
- 1 large egg
For Coating Cookie
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Add Cool Whip, egg, and boxed cake mix to a large mixing bowl. Stir ingredients together until blended. (Tip: don't over-mix!)
- Add powdered sugar to a small bowl. Take a 2 tablespoon portion of cookie dough and dip into the powdered sugar until coated.
- Place coated cookies on a baking sheet lined with a silicone mat or parchment paper. Bake at 350 degrees for 9-11 minutes (less time for more fudgy cookies, more time for more cakey cookies).
- Allow to cool on the baking sheet for 10-15 minutes before moving to a baking rack for cooling.
Notes
- No need to refrigerate these after baking - they're just fine at room temperature. I recommend leaving Cool Whip cookies in an airtight container and enjoying them within 4-6 days.
- This is a great cookie to freeze! Place cookies in a freezer bag, remove as much air as possible (without crushing the cookies), and store in the freezer for up to 6 months. Simply thaw and enjoy.
- These cookies can sometimes stick together in a storage dish if they're not cooled thoroughly before storing.
- If you find the cookie dough difficult to roll in the powdered sugar, pop it in the freezer for 15 minutes and try again.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
