If you’re craving something sweet but don’t want to spend all day in the kitchen, these Cool Whip Cookies are about to become your new holiday obsession. With just a few simple ingredients, you get soft and chewy cookies that taste like you’ve been baking for hours, even though this easy Cool Whip cookie recipe comes together in minutes.
Made with boxed cake mix and whipped topping, these almost feel like a baking shortcut in the best way possible—perfect for quick Christmas cookies, last-minute guests, or a fun, beginner-friendly cookie recipe to make with kids. Whether you dress them up for a festive holiday cookie tray or keep them as a cozy weeknight treat, these cake mix Cool Whip cookies deliver that irresistible, melt-in-your-mouth texture every single time.
Why You’ll Love These Cool Whip Cookies
These Cool Whip Cookies are the kind of treat you can pull together when you’re short on time but still want something homemade and impressive. With just a handful of simple ingredients and a one-bowl cookie dough, this quick holiday cookie recipe fits perfectly into busy weeknights and festive weekends alike.
Here are the key benefits at a glance:
Minimal ingredients, maximum payoff
You only need a boxed cake mix, Cool Whip, and a couple of pantry staples to create soft and fluffy cookies that taste bakery-worthy without the effort.
Beginner-friendly and truly no-fail
Whether you’re new to baking or just in a rush, these easy Cool Whip cookies are very forgiving. The dough comes together in minutes, and there’s no chilling required.
Perfect for holidays and last-minute guests
Because they bake quickly and look beautiful on a dessert table, they’re ideal for Christmas cookie exchanges, office parties, or a cozy movie night at home.
Versatile flavors for every craving
Swap in different cake mix flavors—lemon, red velvet, chocolate, or funfetti—to turn one basic method into countless variations without changing the simple process.
Soft, chewy texture that stays fresh
The combination of cake mix and whipped topping helps the cookies stay tender, making them a fuss-free holiday dessert you can bake ahead and still enjoy days later.
Ingredients for Cool Whip Cookies
These Cool Whip Cookies keep things wonderfully simple. You’ll only need a few basic ingredients to get soft, fluffy cookies with that classic crinkle look and a sweet powdered sugar coating.
What You’ll Need
1 box cake mix (15.25 oz / 430 g)
Use your favorite flavor—vanilla, lemon, chocolate, red velvet, or funfetti all work beautifully for this easy Cool Whip cookie recipe.
1 tub Cool Whip (8 oz / 225 g), thawed
Make sure the whipped topping is soft but still chilled so it’s easy to fold into the batter and gives the cookies their light, airy texture.
1 large egg
Helps bind the dough and gives the cookies a soft, chewy bite.
½–¾ cup powdered sugar (confectioners’ sugar)
For rolling the dough balls and creating that pretty crinkle finish on top once the cookies bake.
Helpful Ingredient Tips
For a holiday cookie tray, try using a red velvet or spice cake mix for a festive twist.
If you’re using generic whipped topping instead of Cool Whip, choose a full-fat version so the cookies stay tender.
Sift the powdered sugar if it looks lumpy—this gives you a smoother, more even coating and a cleaner crinkle pattern after baking.
How to Make Cool Whip Cookies
Ready to see just how easy this Cool Whip cookie recipe really is? Follow these step-by-step instructions and you’ll have soft, crinkly cookies on the table in no time.
Preheat the oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Mix the cookie dough
In a large mixing bowl, add the cake mix and egg.
Stir until the egg is fully incorporated and the mixture looks crumbly.
Gently fold in the Cool Whip using a spatula. The dough will be thick and sticky—that’s exactly what you want for soft and chewy Cool Whip cookies.
Tip: If the dough feels too sticky to handle, you can chill it for 10–15 minutes to make scooping easier, but long chilling isn’t necessary.
Shape and coat the cookies
Place the powdered sugar in a shallow bowl.
Use a small cookie scoop or a tablespoon to portion out the dough.
Drop each scoop of dough directly into the powdered sugar and gently roll it around to coat all sides.
Shape into balls if needed, then place them on the prepared baking sheet, leaving a little space between each one as they will spread slightly.
Tip: Lightly dust your hands or scoop with powdered sugar if the dough sticks too much.
Bake until just set
Bake the cookies for 10–12 minutes, or until the tops are puffed, the edges look set, and the crinkle pattern is visible.
The centers should still look slightly soft; they will continue to firm up as they cool.
Cool and serve
Let the cookies rest on the baking sheet for 2–3 minutes to set.
Carefully transfer them to a wire rack to cool completely.
Once cooled, enjoy your homemade Cool Whip cookies as a quick holiday treat, or pack them onto a festive cookie tray for sharing.
Pro Tips for Perfect Cool Whip Cookies
Think of these Cool Whip Cookies as your easy, go-to treat—just a few simple tweaks can make them bakery-level good every time.
Get the texture right
Use thawed but chilled Cool Whip. If it’s completely melted, the cookie dough can turn too loose and spread more in the oven.
If the dough feels extremely sticky, chill it for 10–15 minutes. This quick rest makes it easier to scoop and roll without changing the soft, chewy texture.
Don’t overbake
Cool Whip cookies should come out with puffed tops and set edges, but the centers can still look slightly soft.
They will firm up as they cool on the baking sheet, giving you that tender, melt-in-your-mouth crumb instead of dry cookies.
Roll generously in powdered sugar
For that classic crinkle look, give each dough ball a thick, even coating of powdered sugar.
If your hands get sticky, lightly dust them with powdered sugar instead of flour to keep the texture light.
Space cookies evenly on the pan
Place dough balls with a bit of room between them, as this easy Cool Whip cookie dough spreads slightly when baking.
Use parchment paper or a silicone mat to prevent sticking and keep bottoms from over-browning.
Fun Flavor Variations
Once you master the basic Cool Whip cookie recipe, it’s easy to spin it into different flavors for any season or celebration.
Chocolate Cool Whip Cookies
Use a chocolate cake mix and add a handful of mini chocolate chips. These are perfect for chocoholics and look great on a mixed cookie tray.
Lemon Cool Whip Cookies
Swap in lemon cake mix and add a little fresh lemon zest to the dough. You’ll get bright, citrusy cookies that feel light and refreshing—ideal for spring or Easter gatherings.
Red Velvet Holiday Cookies
Choose a red velvet cake mix for a deep red color that looks stunning on Christmas dessert tables. A drizzle of melted white chocolate on top adds a pretty contrast.
Funfetti Party Cookies
Use a funfetti or vanilla cake mix and fold in extra rainbow sprinkles. These colorful cookies are a hit at birthday parties and kids’ events.
Make-Ahead and Freezer Tips
Make-ahead dough: Prepare the Cool Whip cookie dough, cover the bowl tightly, and chill for up to 24 hours before baking. Let it soften slightly at room temperature so it’s easier to scoop.
Freeze unbaked dough balls: Shape and roll the dough in powdered sugar, then freeze on a tray until firm. Transfer to a freezer bag and bake from frozen, adding 1–2 extra minutes to the baking time.
Freeze baked cookies: Once cooled completely, freeze the cookies in a single layer, then move them to an airtight container. They keep well for up to 2–3 months, making them a great make-ahead holiday cookie option.
How to Serve Cool Whip Cookies
These Cool Whip Cookies are so versatile that you can dress them up or keep them simple, depending on the moment. Here are a few easy, practical ways to enjoy them.
On a Holiday Dessert Table
Arrange the cookies on a festive Christmas cookie tray alongside brownies, fudge, or sugar cookies.
Use different cake mix flavors—like lemon, chocolate, and red velvet—to add color and variety without extra work.
Dust a little extra powdered sugar on top just before serving for a fresh, snowy look.
With a Cozy Drink
Pair these soft, chewy Cool Whip cookies with:
Hot chocolate topped with whipped cream
A warm mug of coffee or latte
Herbal tea for a lighter, after-dinner treat
For a fun touch, serve them slightly warm so the centers feel extra tender next to a hot drink.
As a Simple Dessert
Stack a few cookies on a small plate and add a scoop of vanilla ice cream for a quick but impressive dessert.
Drizzle with chocolate or caramel sauce if you want to turn this easy Cool Whip cookie recipe into a more decadent plated dessert.
Perfect for Gifting and Parties
Pack cooled cookies into treat bags or tins with parchment paper between layers to prevent sticking.
Add a handwritten tag with the flavor (lemon, chocolate, funfetti, etc.) and a short note—ideal for neighbors, teachers, or coworkers.
Bring a batch to potlucks, school events, or office gatherings; these bite-sized holiday cookies travel well and disappear quickly.
Whether you’re filling a holiday dessert table or just looking for a quick sweet bite with your evening coffee, these Cool Whip Cookies fit right in and make sharing homemade treats feel effortless.
Bringing It All Together
These Cool Whip Cookies prove that a holiday-worthy treat doesn’t have to be complicated or time-consuming. With a simple cake mix base and a tub of whipped topping, you can create soft, crinkly cookies that look festive, taste indulgent, and fit effortlessly into even the busiest baking schedule.
What makes this easy Cool Whip cookie recipe so special is its flexibility. You can keep things classic with vanilla, lean into rich chocolate, or go bright and citrusy with lemon—all without changing the basic method. That means one reliable recipe can carry you through cookie exchanges, family gatherings, and last-minute dessert emergencies.
As you bake your first batch, think of this as a foundation you can personalize. Swap cake mix flavors, play with sprinkles or chocolate chips, or tailor the colors to match a season or celebration. Soon, these holiday cookies might become the recipe friends and family start requesting by name.
When you’ve tried them, come back and share your favorite variation—did you fall for red velvet, funfetti, or something totally different? However you make them, these Cool Whip Cookies are ready to become a simple, sweet tradition in your kitchen.
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Cool Whip Cookies irresistibly simple holiday hit
Ingredients
- These Cool Whip Cookies keep things wonderfully simple. You’ll only need a few basic ingredients to get soft fluffy cookies with that classic crinkle look and a sweet powdered sugar coating.
What You’ll Need
- 1 box cake mix 15.25 oz / 430 g
- Use your favorite flavor—vanilla lemon, chocolate, red velvet, or funfetti all work beautifully for this easy Cool Whip cookie recipe.
- 1 tub Cool Whip 8 oz / 225 g, thawed
- Make sure the whipped topping is soft but still chilled so it’s easy to fold into the batter and gives the cookies their light airy texture.
- 1 large egg
- Helps bind the dough and gives the cookies a soft chewy bite.
- ½ –¾ cup powdered sugar confectioners’ sugar
- For rolling the dough balls and creating that pretty crinkle finish on top once the cookies bake.
Helpful Ingredient Tips
- For a holiday cookie tray try using a red velvet or spice cake mix for a festive twist.
- If you’re using generic whipped topping instead of Cool Whip choose a full-fat version so the cookies stay tender.
- Sift the powdered sugar if it looks lumpy—this gives you a smoother more even coating and a cleaner crinkle pattern after baking.
Instructions
- Ready to see just how easy this Cool Whip cookie recipe really is? Follow these step-by-step instructions and you’ll have soft, crinkly cookies on the table in no time.
Preheat the oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Mix the cookie dough
- In a large mixing bowl, add the cake mix and egg.
- Stir until the egg is fully incorporated and the mixture looks crumbly.
- Gently fold in the Cool Whip using a spatula. The dough will be thick and sticky—that’s exactly what you want for soft and chewy Cool Whip cookies.
- Tip: If the dough feels too sticky to handle, you can chill it for 10–15 minutes to make scooping easier, but long chilling isn’t necessary.
Shape and coat the cookies
- Place the powdered sugar in a shallow bowl.
- Use a small cookie scoop or a tablespoon to portion out the dough.
- Drop each scoop of dough directly into the powdered sugar and gently roll it around to coat all sides.
- Shape into balls if needed, then place them on the prepared baking sheet, leaving a little space between each one as they will spread slightly.
- Tip: Lightly dust your hands or scoop with powdered sugar if the dough sticks too much.
Bake until just set
- Bake the cookies for 10–12 minutes, or until the tops are puffed, the edges look set, and the crinkle pattern is visible.
- The centers should still look slightly soft; they will continue to firm up as they cool.
Cool and serve
- Let the cookies rest on the baking sheet for 2–3 minutes to set.
- Carefully transfer them to a wire rack to cool completely.
- Once cooled, enjoy your homemade Cool Whip cookies as a quick holiday treat, or pack them onto a festive cookie tray for sharing.
Notes
Nutrition Information (per cookie, approx.)
- Calories: ~130 kcal
- Total Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Sugars: 14 g
- Protein: 2 g
- Fiber: 0–1 g
- Cholesterol: 15–20 mg
FAQs for Cool Whip Cookies
Can I use any flavor of cake mix for Cool Whip cookies?
Yes. This easy Cool Whip cookie recipe works with almost any standard 15.25 oz cake mix. Vanilla, chocolate, lemon, red velvet, funfetti, and spice cake mixes all bake up into soft, fluffy cookies with slightly different flavors and colors, so you can match them to any holiday or occasion.
Do I have to use brand-name Cool Whip?
No. You can use any similar frozen whipped topping. For the best texture, choose a regular (not light or fat-free) version and make sure it’s thawed but still chilled so your cake mix Cool Whip cookies stay tender and don’t spread too much.
Why is my Cool Whip cookie dough so sticky?
This dough is naturally sticky because of the whipped topping. If it feels difficult to handle, chill the bowl in the fridge for 10–15 minutes, then scoop and roll the dough in powdered sugar. You can also lightly dust your hands or scoop with powdered sugar to make shaping easier.
How do I keep Cool Whip cookies soft after baking?
Let the cookies cool completely, then store them in an airtight container at room temperature. If you layer them, place a sheet of parchment paper between layers so they don’t stick together. Properly stored, these soft and chewy Cool Whip cookies usually stay fresh for about 3–4 days.
Can I freeze Cool Whip cookies?
Yes, they freeze very well. Once baked and cooled, place the cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. When you’re ready to serve, let them come to room temperature—no need to re-bake.
Can I freeze the dough instead of the baked cookies?
You can. Scoop the dough, roll each portion in powdered sugar, then freeze the dough balls on a tray until firm. Store them in a freezer bag and bake from frozen, adding 1–2 minutes to the baking time for perfect Cool Whip cookies on demand.
What if my Cool Whip cookies turned out flat?
Flat cookies usually mean the dough was too warm or the whipped topping too soft. Next time, chill the dough briefly before scooping and make sure your oven is fully preheated. Using a standard 15.25 oz cake mix and regular (not reduced-fat) whipped topping also helps the cookies keep their shape.
Are Cool Whip cookies supposed to be soft or crispy?
They’re meant to be soft and slightly chewy in the center with lightly set edges. If you prefer softer cookies, pull them from the oven as soon as the tops look puffed and the edges are just set. For a firmer texture, you can add 1–2 extra minutes of baking time—just keep a close eye on them.