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Cool Whip cookies are light and airy treats with a chewy texture that makes them a favorite for any occasion. This recipe is incredibly quick and easy, coming together in just one bowl, making it perfect for when you want to whip up something sweet without much fuss. You can easily customize the flavors by choosing different cake mixes which keeps the cookies exciting every time you make them.
I first made these cookies when I needed a quick dessert for a family gathering and they disappeared in minutes. Now they’re a regular request anytime I mention baking cookies.
Ingredients
- One box of cake mix: any flavor is the base and sets both the flavor and texture so pick a quality brand you like
- One container of Cool Whip: ensures the cookies stay moist and airy, thaw before using for best texture
- One large egg: helps bind everything together adding richness to the dough
- Powdered sugar: is for coating the cookie dough balls giving a sweet and pretty finish, use fresh and finely sifted for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. This prevents sticking and helps the cookies bake evenly.
- Mix the Dough:
- In a mixing bowl combine the cake mix with the thawed Cool Whip and one large egg. Beat these together with a mixer until everything is fully combined and smooth, which usually takes a few minutes. This step is key for getting the right fluffy and chewy cookie texture.
- Shape the Cookies:
- Using a medium cookie scoop or tablespoon spoon out cookie dough balls. Roll each ball generously in powdered sugar so they develop a lovely sugary crust once baked. Space them evenly on the cookie sheet leaving room as they will spread a little.
- Bake and Cool:
- Place the cookie sheet in the oven and bake the cookies for 12 to 15 minutes. When done, remove from the oven and allow the cookies to cool on the pan for 5 minutes to firm up a bit before transferring them to a wire cooling rack to cool completely.
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My favorite flavor combo is lemon cake mix with a light vanilla Cool Whip. I still remember making batches for a summer picnic that everyone loved because they were refreshing and not too heavy.
Storage Tips
Keep these cookies fresh by storing them in an airtight container in the refrigerator. This helps them maintain moisture and texture. For longer storage freeze them in a single layer inside an airtight container and thaw briefly before serving.
Ingredient Substitutions
You can swap the Cool Whip for homemade whipped cream with some stabilizer but the texture might be less firm. Instead of powdered sugar use a mix of granulated sugar and cornstarch for rolling if preferred.
Serving Suggestions
These cookies go great with a cup of coffee or tea and make a delightful dessert for parties. Sprinkle a little fresh zest over lemon-flavored cookies for an extra pop.
Pro Tips
- Make sure the Cool Whip is fully thawed before mixing for smooth dough
- Do not skip rolling the dough in powdered sugar it creates the characteristic crackled look and sweet outer layer
- Let cookies cool completely on a wire rack for the perfect chewy inside and crisp edges
Recipe FAQs
- → What gives these cookies their light texture?
The Cool Whip adds airiness, creating a light and chewy texture that differs from traditional cookie dough.
- → Can I use any cake mix flavor?
Yes, you can experiment with various cake mix flavors like chocolate, strawberry, or lemon for different tastes.
- → How do I store these cookies for freshness?
Store cooled cookies in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.
- → What is the consistency of the cookie dough?
The dough is soft and pliable, similar to playdoh, making it easy to scoop and roll in powdered sugar.
- → At what temperature and time should I bake these cookies?
Bake the cookies at 350°F (175°C) for 12-15 minutes until edges are set and tops are slightly firm.