Cool Whip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 94kcal

Author: Becky Hardin

These cake mix Cool Whip cookies are quick, easy, and delicious. Tender crinkle cookies made with just 4 ingredients and in 30 minutes.

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.
15.25 ounces cake mix, 8 ounces Cool Whip, 1 large egg
Mix the ingredients just until combined.
Place the powdered sugar in a small bowl
½ cup powdered sugar
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. Bake for 15-16 minutes, or until the edges are firm.
Allow the cookies to cool on the baking sheet.

*Use any flavor of cake mix you prefer. Just make sure to use a 15.25-ounce box.

**For a homemade alternative, use my stabilized whipped cream recipe. You'll need about 2 cups.

Becky's Top Tips:

Thaw Cool Whip in the fridge overnight for best results.
Grease your cookie scoop (or hands!) well to keep the dough from sticking. It's quite wet.
Allow the cookies to fully cool on the baking sheet before moving or handling. They are more prone to falling apart when warm.

Storage: Store Cool Whip cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.