Cool Whip Cookies irresistibly simple holiday hit
Soft, crinkly Cool Whip Cookies made with cake mix and whipped topping, an easy holiday treat perfect for last-minute parties and sweet cravings.
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