If you’re searching for a quick, irresistible dessert that feels homemade but requires almost zero fuss, Cool Whip Cookies are your new secret weapon! With just three main ingredients, these soft, crinkle-topped treats deliver bakery-level results every single time. They’re endlessly customizable—you pick the cake mix flavor—and so easy, you’ll actually look forward to whipping up a batch on a busy weeknight. These cookies are a must for anyone who believes that sweet memories should be simple to create.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Cool Whip Cookies magical is how a short, sweet list of ingredients creates something delightfully chewy and flavorful. Each part is there for a reason—contributing to tenderness, sweetness, or that signature powdered sugar “snow.” Let’s break down what you need to make these cookies shine.
- Cake Mix: The backbone of the cookie—choose your adventure, from classic chocolate to lemon or red velvet. It brings all the flour, sugar, and flavor in one tidy box.
- Cool Whip (8 oz, thawed): The hero! Cool Whip keeps the cookies moist, pillowy, and adds that melt-in-your-mouth texture everyone loves.
- Large Egg: This binds everything together and helps the cookies develop their delicate crumb as they bake.
- Powdered Sugar (for rolling): Not just for looks—rolling each dough ball in powdered sugar creates the iconic crackle top and adds a touch of extra sweetness.
How to Make Cool Whip Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this simple step guarantees your cookies will lift off effortlessly and helps keep the bottoms perfectly golden, not overbaked.
Step 2: Mix the Cookie Dough
In a large bowl, combine your chosen cake mix, the thawed Cool Whip, and the egg. Mixing might be a little sticky (don’t be surprised if your spoon stands up in the bowl!), but keep going until a thick, glossy dough forms. This is the moment you know something good is about to happen.
Step 3: Shape and Sugar
Using a tablespoon or small cookie scoop, portion out the dough. Roll each piece into a ball—it’s a bit sticky, so lightly greasing your hands can help! Then, drop each dough ball into the powdered sugar and roll until fully coated. Watch as each ball gets a snowy dusting—that’s the signature look of Cool Whip Cookies.
Step 4: Bake to Perfection
Place your sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between cookies. They’ll spread and puff while baking, creating those dreamy crinkle tops. Bake for 10 to 12 minutes, or until the edges are set and the tops have beautifully cracked. You’re looking for pillowy, not overly crisp!
Step 5: Cool and Enjoy
Let the cookies sit on the baking sheet for five minutes—they’ll finish setting up and get that just-right chew. Then transfer them to a wire rack to cool completely, resisting the temptation to dig in too soon. The aroma is a reward in itself!
How to Serve Cool Whip Cookies
Garnishes
The beauty of Cool Whip Cookies is how easy they are to dress up. For extra flair, sprinkle them with colored sugars before baking, drizzle with a light glaze once cooled, or even add a handful of mini chocolate chips to the dough for a fun surprise. Their classic powdered sugar coating already makes them stand out on any dessert table.
Side Dishes
Pair these cookies with a tall glass of cold milk for pure nostalgia, or serve alongside bowls of berries or ice cream for a quick, crowd-pleasing dessert. If you’re hosting brunch, a plate of Cool Whip Cookies is a playful addition alongside fruit salad or coffee.
Creative Ways to Present
Want to impress a crowd? Stack them on a pretty cake stand, pile into a mason jar for gifting, or nestle them in colorful liners on a party platter. You can even create a “cookie sandwich” by spreading a little more Cool Whip or flavored frosting between two cookies—dangerously delicious!
Make Ahead and Storage
Storing Leftovers
Cool Whip Cookies stay soft and scrumptious for days. Store any extras in an airtight container at room temperature for up to four days. Just separate layers with parchment or wax paper to keep the sugary tops looking perfect.
Freezing
These cookies freeze like a dream! Arrange the cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container for up to two months. Thaw at room temperature for an instant sweet treat.
Reheating
For that just-baked magic, pop a cookie in the microwave for 8–10 seconds. The outsides will soften a bit and the whole kitchen will fill with that irresistible fresh-baked aroma all over again.
FAQs
Can I use any flavor of cake mix for Cool Whip Cookies?
Absolutely! One of the joys of Cool Whip Cookies is how customizable they are. From chocolate and strawberry to lemon or even funfetti, each cake mix brings a totally different twist. Try out your favorites—or mix it up for variety!
Why is the dough so sticky, and how can I manage it?
The dough is meant to be sticky—it’s part of what creates that soft, chewy texture. For easier handling, lightly oil your hands, or chill the dough for about 20 minutes before rolling. Either trick makes shaping a breeze.
Can I make these cookies gluten-free?
Yes! Simply use your favorite gluten-free cake mix, and keep an eye on flavorings for allergens. The Cool Whip and egg maintain their magic, so the cookies still come out deliciously tender.
Do Cool Whip Cookies need to be refrigerated?
No need! These cookies keep well at room temperature in a sealed container. That said, if it’s particularly hot in your kitchen, refrigeration can help the cookies retain their signature softness—just let them come to room temp before serving for optimal flavor.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stir in up to ½ cup of chocolate chips, chopped nuts, or even dried fruit to add texture and extra bursts of flavor. Just be sure not to overload the dough, as it’s naturally delicate.
Final Thoughts
If you’ve never tried Cool Whip Cookies, now’s the perfect moment. They’re so simple, so adaptable, and so melt-in-your-mouth irresistible, you’ll want to make them again and again. Gather your favorite cake mix and dive in—you’re about to bake a new classic!
Print
Cool Whip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cool Whip Cookies are a quick and easy treat perfect for any occasion. Made with just 4 simple ingredients, they bake up soft and chewy with a delightful crinkle top. The addition of Cool Whip adds a lightness to the cookies, making them a fun twist on traditional cake mix cookies.
Ingredients
Cool Whip Cookies:
- 1 box cake mix (any flavor—chocolate, lemon, red velvet, etc.)
- 1 (8 oz) container Cool Whip, thawed
- 1 large egg
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a large bowl, combine the cake mix, Cool Whip, and egg. Mix until a thick, sticky dough forms.
- Form and Bake: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar to coat completely, then place on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops are crinkled.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Try using different cake mix flavors for variety.
- For a festive touch, add colored sprinkles before baking or drizzle with glaze once cooled.
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