I’m a busy mom of two, so it’s no secret that I love a good baking hack. These Cool Whip cookies are the ultimate quick and easy 4-ingredient cookie recipe. Made with a box of cake mix (use your favorite flavor!), a tub of Cool Whip, an egg, and some powdered sugar, these cookies are melt-in-your-mouth delicious with a gorgeous crinkled top. They take just 30 minutes from start to finish, and I can easily whip up a batch any time unexpected company arrives.
Cool Whip Cake Mix Cookies
I’ve always loved a classic crinkle cookie (my brownie mix crinkle cookies are a go-to in our house), so it’s no surprise that these cake mix cookies with Cool Whip are on regular rotation too. They have that same signature crackly top and soft, chewy center, but they come together even faster with just 4 ingredients. I’ve tested them with all kinds of cake mix flavors, and they always bake up beautifully. These cookies are simple enough for a weekday treat but festive enough for holidays, potlucks, or summer barbecues.
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Don’t Be Shy with the Sugar
The powdered sugar in this recipe plays a key role in both the texture and appearance of these Cool Whip cookies. Because the dough is quite soft and sticky, the powdered sugar helps create a light coating that keeps the dough from spreading too much as it bakes. This gives the cookies a more defined shape and also promotes that signature crinkle effect by drying slightly on the outside while the inside expands. Plus, it adds a delicate, sweet finish that makes each bite light and melt-in-your-mouth delicious.
Cool Whip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop (optional, but recommended)
Ingredients
- 15.25 ounces cake mix any flavor (1 box)
- 8 ounces Cool Whip thawed if frozen (1 tub)*
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
- Add the cake mix, Cool Whip, and egg to a large mixing bowl. Mix the ingredients just until combined.15.25 ounces cake mix, 8 ounces Cool Whip, 1 large egg
- Place the powdered sugar in a small bowl. Use a cookie scoop to portion the cookie dough, then roll the cookie dough balls in the powdered sugar. Place the cookies onto the prepared baking sheet, leaving about 2 inches between each cookie.½ cup powdered sugar
- Bake for 15-16 minutes, or until the edges are firm.
- Allow the cookies to cool on the baking sheet.
Notes
- Seriously, any flavor of cake mix will work in this recipe. I love them all!
- Make sure to use a 15.25-ounce box of cake mix for the best results. Smaller boxes will not work!
- Grease your cookie scoop (or hands!) well to keep the dough from sticking. It’s quite wet.
How to Make Cool Whip Cookies Step-by-Step
Gather your Ingredients: Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. Make sure the Cool Whip has been thawed in the refrigerator overnight or for at least 30 minutes on the countertop before beginning.
Mix the Dough: Add 15.25 ounces (1 box) of your favorite flavor of cake mix, 8 ounces (1 tub) of thawed Cool Whip, and 1 large egg to a large mixing bowl. Mix the ingredients just until combined. I used chocolate cake mix for the batch in these photos, but I also tested batches of these Cool Whip cookies with spice cake mix, strawberry cake mix, red velvet cake mix, and yellow cake mix. All of them were super delish!
Roll the Cookies: Place ½ cup of powdered sugar in a small bowl. Use a cookie scoop to portion the cookie dough (I used a 2-tablespoon-sized scoop). You can also scoop with a regular spoon and gently roll the balls between your greased palms, but be aware that this dough is very loose. Roll the cookie dough balls in the powdered sugar. Place the cookies onto the prepared baking sheet, leaving about 2 inches between each cookie. You may need to bake in batches.
Bake the Cookies: Bake each batch of cookies in the preheated oven for 15-16 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet.
How to Store
Store leftover cake mix Cool Whip cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month. I do not recommend refrigerating these cookies, as they tend to dry out. Let them thaw overnight in the refrigerator or on the counter for a few hours before enjoying.
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