Cool Whip Cookies Recipe

Of all the cookie recipes that have passed through my kitchen, none have surprised me quite like this one. The first time I saw a recipe for Cool Whip Cookies, I was skeptical. Cookies made with whipped topping and cake mix? It sounded almost too simple, a culinary shortcut that couldn’t possibly yield a truly delicious result. But with a potluck looming and time running short, I decided to give it a try. I grabbed a box of lemon cake mix, a tub of Cool Whip, and an egg. The “dough” was unlike anything I’d ever worked with before—sticky, fluffy, and more like a thick batter. After a crucial chilling period and a generous roll in powdered sugar, they went into the oven. What emerged ten minutes later were pure magic. They were beautiful, with a crackled, snowy-white surface and a vibrant yellow peeking through. The texture was a revelation: an impossibly soft, chewy, cake-like interior with a delicate, melt-in-your-mouth quality. My family devoured them, and they were the first dessert to disappear at the potluck, with everyone asking for the “secret” recipe. These Cool Whip Cookies have since become my go-to for bake sales, holiday platters, and any time I need a guaranteed crowd-pleaser with minimal effort. They are proof that sometimes, the simplest ingredients create the most unforgettable treats.

The Easiest, Softest Cool Whip Cookies You’ll Ever Make

Welcome to the ultimate guide for making what might just become your new favorite cookie. Cool Whip Cookies, also known as Cake Mix Cookies or Crinkle Cookies, are a viral sensation for a reason. They leverage the convenience of a boxed cake mix to create a cookie with a unique, cloud-like texture that is simply irresistible. The science is simple: the cake mix provides the flour, sugar, and leavening agents, while the Cool Whip adds fat, stability, and an incredible amount of moisture, resulting in a cookie that stays soft and chewy for days.

This recipe is perfect for bakers of all skill levels, from complete beginners to seasoned pros looking for a quick and delicious dessert. Its versatility is its greatest strength; with just a simple swap of the cake mix flavor, you can create dozens of different cookie variations to suit any occasion, from zesty lemon for a summer party to rich red velvet for the holidays. Get ready to discover the simple joy of these four-ingredient wonders.

Ingredients for Classic Lemon Cool Whip Cookies

The beauty of this recipe lies in its simplicity. You only need four basic ingredients to create these pillowy-soft cookies. We’ll start with the classic lemon version, but we will explore many other variations further down.

• Boxed Cake Mix: 1 box (15.25 ounces / 432g) of lemon cake mix. The brand doesn’t matter as much as the flavor! Duncan Hines, Betty Crocker, or store brands all work beautifully. The cake mix is the foundation of the cookie, providing the flour, sugar, flavor, and leavening all in one convenient package.
• Cool Whip: 1 container (8 ounces / 226g) of frozen whipped topping, thawed. It is crucial that the Cool Whip is fully thawed in the refrigerator before you begin. Do not use the kind in an aerosol can or homemade whipped cream, as they lack the stabilizers (like hydrogenated oils and corn syrup) that give these cookies their unique structure and chewiness. The original Cool Whip in the tub is essential.
• Egg: 1 large egg. The egg acts as a binder, holding the dough together and adding richness and structure. It helps ensure the cookies don’t crumble apart and contributes to their chewy texture.
• Powdered Sugar: ½ cup (about 60g) of confectioners’ sugar for rolling. This is not just for sweetness; the powdered sugar coating is what creates the iconic “crinkle” effect on top of the cookies as they bake and expand. It also provides a lovely, crisp textural contrast to the soft interior.

Step-by-Step Instructions

Follow these instructions carefully, especially the chilling step, for perfect cookie success. The dough is intentionally very sticky, and chilling is the key to making it manageable.

1. Thaw the Cool Whip: This is the most important preparation step. Make sure your tub of Cool Whip is completely thawed before you start. The best way to do this is to place it in the refrigerator for at least 4 hours or overnight. If it’s still partially frozen, the dough will be difficult to mix and the texture will be off.
2. Combine Wet and Dry Ingredients: In a large mixing bowl, add the entire contents of the boxed lemon cake mix. Create a small well in the center. Add the thawed Cool Whip and the large egg directly into the bowl with the dry mix.
3. Mix the Dough: Using a sturdy spatula or a wooden spoon, begin to mix the ingredients together. At first, it will seem like it won’t combine, but be patient. Scrape the sides and bottom of the bowl frequently. The mixture will transform into a very thick, sticky, and fluffy dough. It will be much stickier than traditional cookie dough—this is completely normal and is the secret to their soft texture. Avoid using a hand mixer unless it has a very sturdy dough hook attachment, as the thickness of the dough can strain the motor.
4. Chill the Dough (Crucial Step): Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for at least 60 minutes. You can chill it for up to 4 hours. This step is not optional! Chilling solidifies the fats in the Cool Whip, making the sticky dough firm enough to handle and scoop. Skipping this step will result in a soupy mess that is impossible to roll.
5. Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.
6. Set Up Your Rolling Station: Pour the ½ cup of powdered sugar into a small, shallow bowl.
7. Scoop and Roll: Remove the chilled dough from the refrigerator. Using a small cookie scoop (about 1 tablespoon in size) or two spoons, scoop out portions of the dough. With lightly floured or powdered-sugared hands, roll each portion into a smooth ball. Drop the ball directly into the bowl of powdered sugar and roll it around until it is very generously and completely coated. A thick coating is essential for achieving the best crinkle effect.
8. Arrange on Baking Sheets: Place the powdered sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
9. Bake to Perfection: Bake in the preheated oven for 10-12 minutes. The cookies are done when they have puffed up, spread slightly, and the edges are just set. The centers should still look soft and slightly underdone. Be careful not to overbake, as this will cause them to become dry and hard instead of soft and chewy.
10. Cool and Enjoy: Remove the baking sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes. They will be very delicate at first and need this time to set up. After 5 minutes, use a spatula to transfer them to a wire rack to cool completely.

Nutrition Facts

Please note that these nutritional values are an estimate and can vary based on the specific brands of cake mix and Cool Whip used.

• Servings: This recipe makes approximately 24 cookies.
• Calories per serving (1 cookie): Approximately 110-130 calories.

Preparation Time

• Prep Time: 10 minutes
• Chilling Time: 60 minutes
• Cook Time: 10-12 minutes
• Total Time: Approximately 1 hour 22 minutes

How to Serve Your Cool Whip Cookies

These versatile cookies are delightful on their own but can also be dressed up for any occasion. Here are some creative ways to serve them:

• The Classic Way: Enjoy them at room temperature with a tall glass of cold milk or a hot cup of coffee or tea. Their simplicity is their charm.
• On a Dessert Platter: Because you can make them in so many different colors and flavors, Cool Whip cookies are perfect for a vibrant and beautiful dessert platter. Mix and match lemon (yellow), strawberry (pink), and chocolate (brown) cookies for a stunning presentation at parties or holiday gatherings.
• As Cookie Ice Cream Sandwiches: Their soft, cake-like texture makes them the perfect vessel for ice cream. Place a small scoop of vanilla bean or strawberry ice cream between two completely cooled cookies. Press gently, wrap in plastic wrap, and freeze for at least an hour before serving.
• With a Dusting or Drizzle: For an extra touch of elegance, give the cooled cookies a final light dusting of powdered sugar. Alternatively, you can drizzle them with a simple glaze made from powdered sugar, a little milk, and a drop of lemon extract or vanilla.
• Crumble as a Topping: Crumble a cookie or two over a bowl of vanilla yogurt, pudding, or ice cream for a delicious textural contrast and a boost of flavor.

Additional Tips for Cookie Perfection

Master this simple recipe with five expert tips to ensure flawless Cool Whip Cookies every single time.

1. Do Not, Under Any Circumstances, Skip the Chill Time: We’ve mentioned it before, but it bears repeating because it’s the most common mistake. The dough is supposed to be incredibly sticky and unmanageable at room temperature. Chilling is a non-negotiable step that transforms it into a workable consistency. If you’re in a real hurry, you can place the dough in the freezer for 30 minutes, but the refrigerator is preferred for more even chilling.
2. Use a Cookie Scoop for Uniformity: A small, 1-tablespoon cookie scoop is your best friend for this recipe. It not only makes portioning the sticky dough much easier but also ensures that all your cookies are the same size. This means they will all bake evenly and look professional and uniform on the platter.
3. Be Generous with the Powdered Sugar: Don’t be shy when rolling the dough balls. The thick coating of powdered sugar serves two purposes. First, it helps keep the sticky dough from clinging to your hands. Second, and more importantly, as the cookie bakes and spreads, the surface cracks, and the dark, moist interior peeks through the white sugar, creating that beautiful crinkle pattern. A thin coating will simply melt and disappear.
4. Watch for the Visual Cues of Doneness: Ovens vary, so rely on your eyes more than the clock. The perfect Cool Whip cookie should be puffed, with set edges and a top that looks dry. The very center of the cookie should still look soft and slightly gooey when you pull it from the oven. They will continue to cook and set up on the hot baking sheet for a few minutes after being removed. Overbaking is the number one enemy of their soft, chewy texture.
5. Properly Thawed Cool Whip is Key: Ensure your Cool Whip is thawed but still cold. The ideal way is to move it from the freezer to the fridge overnight. If you thaw it on the counter or in the microwave, it can become watery and separated, which will negatively affect the dough’s consistency, making it too loose and causing the cookies to spread too much in the oven.

Flavor Variations: The Ultimate Guide

The best part about this recipe is its endless adaptability. Simply by swapping the box of cake mix, you can open up a world of flavor. Here are some of the most popular and delicious variations to try:

• Strawberry Cool Whip Cookies: Use a box of strawberry cake mix for a pretty pink cookie that’s perfect for Valentine’s Day, baby showers, or spring parties. For an extra flavor boost, consider mixing in ½ cup of white chocolate chips into the dough before chilling.
• Chocolate Crinkle Cookies: Use a box of Devil’s Food or Triple Chocolate cake mix for a rich, brownie-like cookie. These are a classic for a reason and are a must-have for any holiday cookie exchange. A pinch of espresso powder mixed in with the cake mix will intensify the chocolate flavor.
• Red Velvet Cookies: A box of red velvet cake mix creates a stunningly vibrant cookie with that classic, mild chocolate-and-vanilla flavor. These are exceptionally good when you press a few white chocolate chips or a cream cheese frosting chip into the center of the dough ball before baking.
• Funfetti Cookies: Use a Funfetti or Birthday Cake cake mix for a cookie that’s bursting with colorful sprinkles. These are a guaranteed hit with kids and are perfect for birthday parties. You can even mix in an extra ¼ cup of your favorite sprinkles for more color.
• Spice Cake Cookies: Use a box of spice cake mix for an instant taste of autumn. These cookies are warm, fragrant, and taste like a slice of spice cake in cookie form. They are incredible for Thanksgiving or any chilly fall day.

Storage and Make-Ahead Instructions

These cookies are great for making in advance, whether you’re baking for a party or just want to have dough ready to go.

• Storing Baked Cookies: Once the cookies have cooled completely, they can be stored in an airtight container at room temperature for up to 5 days. Their high moisture content helps them stay incredibly soft.
• Freezing Baked Cookies: You can freeze the baked and cooled cookies for a future treat. Place them in a single layer on a baking sheet and freeze until solid, about 1 hour. Then, transfer the frozen cookies to a freezer-safe zip-top bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
• Freezing the Cookie Dough: This is a fantastic make-ahead option. Prepare the dough and chill it as directed. Scoop the dough into balls, but do not roll them in powdered sugar yet. Place the dough balls on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag. When you’re ready to bake, you do not need to thaw the dough. Simply preheat the oven, roll the frozen dough balls in powdered sugar, and bake, adding 1-2 extra minutes to the baking time.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Cool Whip Cookies.

1. Can I use real whipped cream or a different type of whipped topping?
No, this is one instance where the brand-name product or its direct store-brand equivalent (frozen whipped topping in a tub) is essential. Real homemade whipped cream and the whipped cream that comes in an aerosol can do not contain the same ingredients (specifically, the oils and stabilizers). Using them will result in a very thin, runny batter that will not bake into a proper cookie. You must use the tub-style frozen whipped topping.

2. Why is my cookie dough so incredibly sticky? Is that normal?
Yes, absolutely! The dough for Cool Whip cookies is notoriously sticky and more like a very thick, fluffy batter than a traditional cookie dough. This is a direct result of the high moisture content from the Cool Whip, and it’s precisely what makes the finished cookies so soft and cake-like. Do not be tempted to add more flour or cake mix to thicken it. The key to handling it is the mandatory chilling step, which firms up the dough significantly.

3. Can I make these cookies egg-free?
The egg acts as a crucial binder. While some have experimented with egg substitutes like a flax egg or commercial egg replacer, the texture can be affected, sometimes resulting in a more crumbly cookie. If you need to make them egg-free, your best bet is to use a commercial powdered egg replacer and follow the package instructions for one egg. The results may vary slightly from the original recipe.

4. My cookies spread out too much and became flat. What did I do wrong?
There are a few likely culprits for flat cookies. The most common reason is that the dough was not chilled for long enough. Insufficient chilling means the fat in the dough is too warm, causing it to melt and spread rapidly in the oven. Another reason could be that your Cool Whip was too watery from being over-thawed at room temperature. Finally, always bake on parchment paper or a silicone mat, as a greased baking sheet can also encourage too much spreading.

5. I only have a larger or smaller box of cake mix. Can I still use it?
The standard size for a box of cake mix in the US is around 15.25 ounces. Some brands are slightly smaller (around 13 ounces) or larger. For this recipe, a little variance is okay. If your box is within the 13-16 ounce range, you can proceed with the recipe as written without any major issues. If it’s significantly larger or smaller, you may have consistency problems, and it’s best to find a standard-sized box for the most reliable results.

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