Red Velvet Cool Whip Cookies

Name: Red Velvet Cool Whip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 15.25 oz red velvet cake mix ((1 box)); 8 oz Cool whip whipped topping ((thawed)); 1 large egg; 1/2 cup powdered sugar

5 from 28 votes

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Need a quick cookie that looks fancy but takes almost no effort? These Red Velvet Cool Whip Cookies are the shortcut you'll be making on repeat.

red velvet cool whip cookies cooling on a baking rack.

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If you loved my original Cool Whip Cookies, you'll want to try these red velvet cool whip cookies next. They use the same easy 4-ingredient base - cake mix, Cool Whip, egg, and powdered sugar - but with that rich red velvet flavor everyone loves.

These bake up soft, crinkly, and are so perfectly festive for Valentine's Day or Christmas. If you need a quick dessert that looks like you spent way more time on it, this is the way to go!

The best part? Once you've made these red velvet Cool Whip cookies, you can use this same method for nearly any cake mix. Swap the flavor, keep the ratios, and you'll get perfect crinkle cookies every time!

Why You'll Love This Recipe

Only 4 ingredients - You probably already have everything you need! Just cake mix, Cool Whip, an egg, and powdered sugar make this easy cookie.
No mixer required - Just a bowl and spoon. The dough comes together in minutes!
Soft, pillowy texture - The Cool Whip makes these cookies light and fluffy - butter-based versions could never.
Perfect for any occasion - Great for Valentine's Day, Christmas cookie trays, or anytime you want a quick red velvet fix.
Easy to customize - Change the cake mix flavor, roll in colored sugar, or press in a chocolate heart on top to make them your own.
Freezer-friendly - You can freeze the dough or baked cookies without losing that pretty crinkle look!

Ingredient Notes

ingredients for red velvet cool whip cookies (cake mix, powdered sugar, egg, cool whip).

15.25 oz box of red velvet cake mix - I love using cake mix in everything from red velvet waffles to red velvet cheesecake brownies. This ingredient is so versatile! We're not using the rest of the ingredients on the box; just the dry mix.
8 oz Cool Whip whipped topping - Use regular (not fat-free or sugar-free) for the best texture. Be sure it's fully thawed before mixing.
1 large egg - Helps the cookies hold their shape and gives structure.
½ cup powdered sugar - Roll each dough ball well to coat for those classic crinkle tops.

Why Cool Whip Works

The Cool Whip isn't just here for convenience - it's the reason these cookies turn out so light and soft. Most cake mix cookie recipes call for butter or oil, but Cool Whip brings something totally different to the table. The whipped topping adds air and moisture to the dough, thanks to the stabilizers that help it hold its shape.

That little bit of science means your cookies bake up pillowy, crinkly, and perfectly tender without any greasiness. It keeps them soft for days and gives them that melt-in-your-mouth texture that makes these so hard to stop eating.

Pro Tip: Skip the homemade whipped cream or spray can - they don't have the structure these cookies need. Stick with the tub!

Variations

These cookies can be made in any flavor you'd like. You can use lemon, strawberry, chocolate, or vanilla cake mixes in place of red velvet.
Coating twist - Mix a spoonful of cocoa powder into the powdered sugar for a light chocolate dusting.
Stuffed version - Wrap dough around a mini marshmallow or Rolo before rolling in sugar for a gooey center.

Love a rich, chewy cookie? You'll also love my Strawberry Cream Cheese Cookies and Chewy Peanut Butter Chip Cookies!

How to Make Red Velvet Cool Whip Cookies

egg, cool whip, and red velvet cake mix combined in a bowl.

mixing red velvet cookie batter with a hand mixer.

rolling small cookie dough balls in powdered sugar before putting them on a pan.

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine 8 oz Cool Whip (225 g), 1 egg, 1 box cake mix (15.25 oz or 432 g). Stir just until everything is blended-don't over-mix or the cookies can get dense.
Chill cookie dough for at least an hour to help it firm up.
Place the powdered sugar in a separate small bowl. Scoop about 2 tablespoons of dough per cookie and roll each portion in powdered sugar until fully coated. The dough will be sticky while scooping - that's normal!
Arrange the coated dough balls on the prepared baking sheet, leaving a little space between each one.
Bake for 9-11 minutes, depending on your preference - shorter for soft, fudgy cookies and longer for a more cakey texture.
Let the cookies cool on the baking sheet for 10-15 minutes to set before transferring them to a wire rack to finish cooling.

Note: Don't skip that refrigeration time! I did a little test to show you how important it is...

side by side showing unchilled dough vs chilled dough.

On the left, you see a cookie I baked without chilling the dough. On the right, the dough was chilled for an hour or so. See how flat the cookie on the left is compared to the firmer, thicker one on the right?

Chilling the dough helps it hold its shape as it bakes, keeping the centers soft and the edges slightly puffy. It also makes the dough easier to handle and gives you that perfect, crinkly powdered sugar coating instead of one that melts into the surface.

Texture Tip

Bake time makes a big difference with these cookies.

For soft, fudgy centers that taste almost brownie-like, pull them from the oven right at 9 minutes. The edges should look set, but the centers will still look slightly glossy.

If you prefer a fluffier, cake-style cookie, let them bake closer to 11 minutes until the tops lose their shine and spring back lightly when touched.

Keep in mind that every oven bakes a little differently, so start with a test batch to find your sweet spot. Either way, don't over-bake - these cookies will continue to set as they cool, and that's what keeps the texture light.

Step-by-Step Recipe Video

Storage & Freezing

STORAGE: Store cooled cookies in an airtight container at room temperature for up to four days. Layer parchment or wax paper between cookies to keep the crinkle tops from sticking.

FREEZING: To freeze, place baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They'll stay fresh for up to three months - just thaw at room temperature before serving. If storing in stacks, I'd recommend adding parchment paper between layers so they don't stick together when freezing.

You can also freeze the unbaked dough. Roll dough balls in powdered sugar, freeze on a baking sheet, then move to a freezer bag once solid. Bake straight from frozen, adding 1-2 minutes to the bake time.

Leslie's Tips, Tricks, & Troubleshooting

Let the cookies cool completely before storing - if they're even a little warm, the powdered sugar can absorb moisture and make them stick together.
Using a cookie scoop (about 2 tbsp) helps a lot with making sure your cookies have a consistent size and aren't too flat when added to the pan.
If the dough feels sticky when rolling, chill it for an additional 10-15 minutes in the freezer to firm it up. You can also lightly dust your hands with powdered sugar instead of flour to prevent sticking.
After coating the dough balls in powdered sugar, lightly tap off excess sugar to prevent the coating from burning or turning too dark during baking.
For extra festive flair: after baking, gently press a mini chocolate heart or Hershey's Kiss into the warm center of each cookie.
Yield: This recipe makes around 20-22 cookies.

FAQs

This is one time I don't recommend using a homemade version - homemade whipped cream won't hold the same structure or give the same results. There are stabilizers in store-bought whipped topping that the cookie needs for structure. Go with the tub!

• Use parchment or silicone mat (ungreased) so the cookie bottoms bake evenly.
• Chill dough for at least an hour; add 30 minutes if needed.
• Don't over-mix the batter; stop mixing once combined.
• Use correct scoop size (2 tbsp) and space dough balls 2-3 inches apart on the pan.

If the dough was too warm when you rolled it, or the cookies were stored while still warm, the sugar coating can absorb moisture and lose its appearance. Be sure to fully cool cookies before storing and use a generous sugar coating.

Some brands now ship smaller boxes. If you're within 1 oz of the size I use in this recipe, don't sweat it - no changes needed. If your box is smaller (e.g., 13.5-oz) you may need to slightly reduce the Cool Whip or adjust bake time/texture.

More Sweet Treats with Cool Whip

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